Recipe: Maple Roast Pork and Veg!

Treat mum to a delicious roast lunch or dinner this Mother’s Day! Recipe from: www.taste.com.au

Ingredients:

• 2kg easy carve pork leg roast, scored at 1 cm intervals
• 1/3 cup olive oil
• 3 tsp. sea salt
• 1/4 cup maple syrup
• 1 tbsp. Dijon mustard
• 1 garlic clove, crushed
• 250g sweet potato, peeled, cut into large chunks
• 250g pumpkin, peeled and cut into large chunks
• 1 large potato, peeled and cut into large chunks
• 1 Zucchini, cut in half and then sliced into long strips
• 1 onion, peeled and cut into wedges
• 2 carrots, cut in half and sliced into long strips

Method

1. Preheat oven to 230ºC.
2. Pat pork dry with paper towel and place into a roasting tray. Drizzle with 1 tablespoon oil and sprinkle with salt. Massage salt into the scored rind.
3. Roast pork for 40 mins or until the rind begins to crackle. Reduce heat to 180°C.
4. Meanwhile, whisk remaining oil, maple syrup, mustard and garlic in a jug. Season with salt and pepper.
5. Arrange sweet potato, pumpkin, carrot and potato around the pork and drizzle with maple syrup mixture.
6. Roast for a further 20 mins.
7. Add onion and zucchini to the pan and roast for another 30-35 minutes or until the juices of the pork run clear when a skewer is inserted into the thickest part.
8. Cover the pork with foil and set aside for 10 minutes to rest.
9. Transfer vegetables to a plate and cover to keep warm.

To Serve

Slice pork and serve with roasted vegetables and pan juices.