Pork rack roast with parsnip & sweet potato

Recipes / Meat

Detailed step-by-step description of how to cook the dish "Pork rack roast with parsnip & sweet potato". Try it by all means

Recipe «Pork rack roast with parsnip & sweet potato» presented in category Recipes / Meat, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author sheff would need: 1 pork rack roast, 2 garlic cloves, 1/2 tsp ground cinnamon, Salt & freshly ground black pepper, 3 small golden sweet potato, peeled and cut into 7 x 3cm pieces , 4 medium parsnip, peeled and quartered lengthways, Olive oil spray, 2 tbsp fresh rosemary , 1 x 400g can diced Val Verde Italian tomatoes with oregano and basil.

Ingredients:

  • 1 pork rack roast 
  • 2 garlic cloves 
  • 1/2 tsp ground cinnamon 
  • Salt & freshly ground black pepper 
  • 3 small golden sweet potato, peeled and cut into 7 x 3cm pieces 
  • 4 medium parsnip, peeled and quartered lengthways 
  • Olive oil spray 
  • 2 tbsp fresh rosemary 
  • 1 x 400g can diced Val Verde Italian tomatoes with oregano and basil 

Instructions

  1. Preheat oven to 180°C. Use a knife to trim the fat from the pork rack. Rub the roast with the cloves of garlic, and massage in cinnamon, salt and pepper.
  2. Place the roast in a large roasting pan and surround with the sweet potato and parsnip. Spray the vegetables with olive oil and sprinkle with the rosemary, season with salt and pepper and roast for 30 mins. Pour the diced tomatoes over the vegetables and return to the oven to roast for a further 30 minutes or until the pork is cooked when tested. Remove from the oven and cover with foil. Set aside to rest for 15 mins before serving.