Roast Pork Rack With Apple Raspberry Sauce

• 1 None (6-rib) rack of pork (3 lbs), rind on
• 1 tbsp olive oil
• 1 tbsp sea salt flakes
• 2 1/4 lbs potatoes, chopped coarsely
• 3 tbsp butter
• 1 None red onion, sliced thinly
• 1 clove garlic, crushed
• 6 cups finely shredded cabbage
• 1/4 cup cider vinegar
• None None FOR THE APPLE AND RASPBERRY SAUCE
• 4 None apples
• 3 tbsp butter
• 1/4 cup sugar
• 1 1/4 cups fresh or frozen raspberries

1. Preheat the oven to 450u0b0F.
2. Using sharp knife, score pork by making shallow cuts diagonally in both directions at 1/2-inch intervals. Rub pork with oil; rub rind with salt. Place pork, rind-side up, on oiled wire rack over large shallow baking dish.
3. Roast for 30 mins. Reduce oven to 350u0b0F. Roast pork about 1 hour. Cover pork loosely with foil; let stand for 20 mins.
4. Meanwhile, for the sauce, peel, core and quarter apples; slice thinly. Melt butter in medium saucepan on medium heat. Cook apple, stirring, for 5 mins or until browned lightly. Add sugar, 1/2 cup water and berries; cook, stirring, for 5 mins or until berries soften and sauce thickens slightly. Set aside.
5. Boil, steam or microwave potatoes until tender; drain.
6. Melt butter in large skillet on medium-high heat. Cook onion and garlic, stirring, until onion softens. Add cabbage and vinegar; cook, stirring, until cabbage is tender. Add potatoes; cook, stirring, until combined. Serve pork with cabbage and sauce.

rack of pork, olive oil, salt, potatoes, butter, red onion, clove garlic, cabbage, cider vinegar, apples, butter, sugar, frozen raspberries

Taken from recipes-plus.com/api/v2.0/recipes/32183 (may not work)