Combine sage, parsley, oil, lime juice, season with pepper. Rub marinade into rind side of rack, then marinate for one hour.
Elevate pork on rack and place into baking dish. Bake on top shelf of oven at 180c for 1- 1.5 hours. Baste with your marinade during cooking.
Stand 10 minutes before carving. Drain excess fat from pan and place onto hot plate. To pan add chicken stock, vinegar, honey and sherry. Stir and reduce by half. Serve with pork cutlet.
Serve with steamed potatoes, beans and stir fried vegetables.
Serves 4
