1.
Combine orange juice, fresh thyme, grand
marnier, salt, pepper and honey in a pot and reduce to consistency.
2.
Allow glacé to chill before marinating pork rack
for 2 hrs or for best results, overnight.
3.
Peel and cut root vegetables into chunks.
4.
In a baking tray, layer bottom with root
vegetables and pork rack on top.
5.
Bake in a preheated oven at 160°C for 20 mins,
occasionally basking the rack with its own juice.
6.
Portion up cooked rack and serve with small
portion of root vegetables.
Recipe by Chef Clement, Huber's Butchery
