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Classic roast pork with autumn roast vegetables
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Prep Time:
35 minutes
Cook Time:
105 minutes
Total Time:
140 minutes
Elevate roast pork with a drizzle of homemade apple sauce for a deliciously unforgettable meal!
Ingredients:
  • 2kg Pork Leg Roast Boneless
  • 2 garlic cloves, crushed
  • 1 sprig rosemary, leaves picked, finely chopped
  • 3 parsnips, peeled, quartered
  • 500g Kent pumpkin, seeded, cut into wedges
  • 500g sweet potato, peeled, coarsely chopped
  • 36.40 gm olive oil
  • 2 sprigs rosemary, extra, leaves picked
  • 3 Granny Smith apples, peeled, chopped
  • 1 lemon, zested, 1 tbsp juice reserved
  • 27.00 gm maple syrup
  • Steamed green beans, to serve
Instructions:
  • Preheat your oven to 230C. Arrange the pork on a rack in a roasting tray. Mix salt, garlic, and finely chopped rosemary, then massage the salt mixture onto the rind and cuts. Roast for 30 mins until the rind starts to crackle. Lower the oven temperature to 180C and continue roasting for 15 mins.
  • Spread parsnip, pumpkin, and sweet potato on a baking tray lined with parchment paper. Drizzle with oil, sprinkle with rosemary, and season. Roast alongside the pork for an additional hour. Rest the pork on a plate covered with foil for 20 minutes, then thinly slice.
  • In a small saucepan over medium-low heat, combine apple, lemon zest and juice, 1/4 cup (60ml) water, and maple syrup. Cook covered for 15 minutes until the apple is soft. Use a stick blender to blend the mixture until smooth.
  • Plate the pork alongside the green beans and apple sauce for a delightful presentation.

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