Cranberry & Pineapple Sauce: 2 cups each: frozen cranberries, diced fresh pineapple
1 1/4 cups sugar
6 whole cloves
1/4 cup water
2 teaspoons cornflour
Rosemary Roast Pork: 4 cloves garlic
1/2 teaspoon salt
2 tablespoons finely chopped rosemary
freshly ground black pepper to taste
1-2 teaspoons olive oil
1.2kg pork rack (about 6 cutlets)
To make the sauce, combine the cranberries, pineapple, sugar, cloves and water in a saucepan. Simmer over low heat until the cranberries split and the juices are slightly reduced.
Mix the cornflour with a little of the juice or water until smooth then stir into the fruit mixture and simmer until thickened. This can be prepared a ahead and either reheated or served at room temperature.
To prepare the pork, preheat the oven to 200°C. Line a roasting pan with foil.
Using the blade of a heavy knife, crush the garlic and salt together to form a paste. Combine with the rosemary, black pepper and oil. Rub all over the pork. Place the pork skin-side down in the pan. Roast for 20 minutes. Turn the pork over, skin-side up. Reduce the temperature to 150°C. Continue roasting for 1 1/2 hours or until the internal temperature of the pork reaches 71°C. Place on a serving platter, tent with foil. Stand for 10-15 minutes.
Prepare a gravy using the pan juices if required. Drain off any fat first. Serves 4-6.