Roast pork with maple and Dijon roasted vegetables

Cooking Meat Roast pork with maple and Dijon roasted vegetables

Feed your family with this golden roasted pork and veggies drizzled with sticky maple syrup and mustard dressing.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 230C. Pat pork dry with paper towel. Place pork into a roasting tray. Drizzle with 1 tablespoon oil and sprinkle with salt. Massage salt into the scored rind. Roast pork for 40 mins or until the rind begins to crackle. Reduce heat to 180°C.
  2. Meanwhile, whisk remaining oil, maple syrup, mustard and garlic in a jug. Season with salt and pepper. Arrange sweet potato, fennel and pears around the pork and drizzle with maple syrup mixture. Roast for a further 55-60 mins or until the juices of the pork run clear when a skewer is inserted into the fattest part. Cover the pork with foil and set aside for 15 mins to rest. Transfer vegetables and pear to a plate and cover to keep warm.
  3. Slice pork and serve with roasted vegetables and pan juices.

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2kg Coles Australian regular easy carve pork leg roast, scored at 1 cm intervals
1/3 cup olive oil
1 tbsp sea salt
1/4 cup maple syrup
1 tbsp Dijon mustard
1 garlic clove, crushed
750g sweet potato, peeled, cut into wedges
2 fennel, trimmed, quartered
2 pears, quartered

Adv

Autors
Preparation time
15
Cooking time
1:40
Difficulty
Hard
Serves
6 people
Method
Baking
Category
Meat
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