Meal Planner

Lemon herb pork rack recipe


This impressive dish is straight forward to prepare and perfect for Sunday lunch.

Preparation time: 10 minutes

Cooking time: 60 minutes


Serves: 4 people

  • 1 - Racks SuperValu Baby Back Pork Ribs
    (2.5kg) rind removed
  • 1 kg SuperValu Baby Potatoes
For the Caponata
  • 1 tbsp Capers
  • 2 sticks Celery
    with leaves, diced
  • 4 cloves Garlic
  • 3 tbsp Olive Oil
  • 1 - Red Onion
  • 20 ml Red Wine Vinegar
    or more to taste
  • 3 - SuperValu Aubergine
    peeled and cut into large pieces
  • 2 tbsp SuperValu Fresh Basil
  • 10 - SuperValu Green Olives
    pitted and chopped
  • 1 tbsp SuperValu Oregano
  • 40 g SuperValu Pine Nuts
    lightly toasted
  • 200 g SuperValu Signature Tastes Irish Piccolo Tomatoes
For the Gremolata
  • 1 pinch Black Pepper
  • 4 cloves Garlic
  • 1 - Lemon
    zest only
  • 50 ml Olive Oil
  • 1 pinch Salt
  • 5 tbsp SuperValu Fresh Parsley


  1. Preheat the oven to 180oC/gas mark 4.
  2. Make the gremolata by crushing the garlic with some salt and pepper in a pestle and mortar, then slowly stirring in the oil. Add the parsley and the lemon zest.
  3. Place the rack of pork on a roasting tray. Spread half of the gremolata on top of the pork, then transfer to the oven and cook for 1 hour 40 minutes or up to 2 hours, until the pork reaches 70oC in its centre if using a thermometer or until the juices run clear. Remove from the oven and allow to rest for 20 minutes before slicing.
  4. Meanwhile, bring the baby potatoes to the boil in a large pot of salted water. Reduce the heat and simmer for 20 minutes, until the potatoes are cooked through. Drain and set aside.
  5. To make the caponata, heat 2 tablespoons of the olive oil in a large pan set over a medium heat. Add the aubergine and sprinkle with the oregano and some salt and pepper. Cook for 5 minutes, stirring occasionally, until lightly browned and softened, then remove the aubergines from the pan and set aside in a bowl for a few minutes.
  6. In the same pan, add the remaining tablespoon of olive oil and the onion and garlic. Cook for 4 to 6 minutes, until softened. Add the celery, tomatoes, olives and capers (if using), and cook, stirring, for 2 to 3 minutes more. Return the aubergines to the pan and season with the vinegar and some more salt and pepper. Cook for a further 5 minutes on a low heat. Remove the pan from the heat and stir in the pine nuts and basil. The caponata can be served warm or at room temperature.
  7. Carve the pork and serve on a bed of caponata with baby potatoes and an extra spoonful of gremolata on the side. 

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