Pork rack with mint tea

Preparation: 20 min
Cooking time: 1 h
Servings: 6


  • 4 tbsp mint jelly
  • 2 tbsp lemon zest
  • 3 tbsp fresh basil, chopped
  • Freshly-ground salt & pepper, to taste
  • 1 x 2 lb rack of pork (around 1 kg)
  • 2 cups of Earl Grey tea (500mL)
  • 1 tsp butter
  • 2 tsp corn starch, mixed into a paste with a bit of water


Preheat the oven to 325°F (160°C). Mix 2 tbsp mint jelly, 1 tbsp basil and 1 tbsp lemon zest in a small bowl. Coat the rack of pork with the mixture and place in a roasting pan. Roast 40-60 minutes or until a meat thermometer reads 160°F (70°). Remove from heat, cover loosely with aluminium foil, and let rest for 10-15 minutes. Heat up the Earl Grey in a small saucepan. Slowly stir in the corn starch paste, and let thicken over low heat, stirring constantly. Mix in the rest of the lemon zest, mint jelly, and basil, and butter. Just before serving, slice the pork between the ribs.