Cognac-glazed roast pork rack with sage

Julie Le Clerc

1. Preheat oven to 150C. Cut deep slashes in the pork and stuff a few sage leaves in each cut. Season pork with salt and pepper.
2. Heat a frying pan, add oil and brown meat all over for 5 minutes. Transfer pork to an oven pan.
3. Combine cognac and brown sugar and pour half this glaze over the pork.
4. Roast pork slowly for 1 hour 15 minutes, basting with remaining glaze 2-3 times during cooking.
5. Serve pork thickly sliced with the juices from the pan. Roast kumara works well as a side dish.