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How to make Roast pork with maple and Dijon roasted vegetables

Yield = 6
Prep time: 0:15
Cook time: 1:40
Total time: 1:55

Ingredients

  • 2kg Coles Australian regular easy carve pork leg roast, scored at 1 cm intervals
  • 1/3 cup (80ml) olive oil
  • 1 tablespoons sea salt
  • 1/4 cup (60ml) maple syrup
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, crushed
  • 750g sweet potato, peeled, cut into wedges
  • 2 fennel, trimmed, quartered
  • 2 pears, quartered

Method

  • Step 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.
  • Step 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.
  • Step 3 Slice pork and serve with roasted vegetables and pan juices.