Sweet & Smoky Rack of Pork with Crispy Potatoes & Peppers

INGREDIENTS

• 1 Simply Better West Cork Irish Rack of Pork
• 3 Tbsp Simply Better Toscano IGP Extra Virgin Olive Oil
• 3 Tbsp Simply Better Expertly Blended Sweet & Smoky Seasoning
• 1 Pack Simply Better Irish Charlotte Baby Potatoes, cut into chunks
• 1 Simply Better Spanish Sweet Lamuyo Pepper, cored, seeded & cut into chunks
• 1 Pack Simply Better Baby Leeks, trimmed & thinly sliced
• 1 Carton Simply Better Roasted Garlic Aioli
• Simply Better Achill Sea Salt & Freshly Ground Black Pepper
• Simply Better Handmade Hot BBQ Sauce & Simply Better Irish Made Gherkin Relish with Mustard, to serve (optional)

METHOD

1. Remove the pork from the packaging and put on a plate. Smear the pork joint with 1 Tbsp. of the oil and then sprinkle over 2 Tbsp of the sweet & smoky seasoning. Set aside for an hour to allow the flavours to develop.
2. Preheat to 180°C (350°F/Gas Mark 4). Place the pork joint in a large roasting tin and roast for 45 minutes.
3. Meanwhile, put the potatoes and pepper in a bowl and add the rest of the oil and sweet & smoky seasoning, tossing until evenly coated. Remove the pork joint from the oven and then pile around the vegetable mixture. Increase the temperature to 220°C (425°F/Gas Mark 7) and continue cooking for 40 minutes until the pork is cooked through and tender (the internal temperature needs to be 63°C).
4. When the pork has cooked, remove it from the oven. Transfer it to a plate, then leave in a warm place to rest for 15 minutes covered loosely with tin foil. Give the vegetable mixture a good toss and fold in the leeks, then return to the oven to finish cooking while the pork is resting.
5. Unwrap the meat and carve a chop per person to serve on plates with the roasted vegetables, then drizzle over some of the roasted garlic aioli and serve with a dish of the barbecue sauce and gherkin relish, if liked to serve.