This roast pork recipe is complete with crispy crackling and mouth-watering stuffing. It makes the perfect Sunday roast.
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Reduce oven to 180°C. Place the carrots, fennel and parsnips around pork. Combine the remaining oil, honey, lemon juice and garlic. Season and pour over the vegetables. Roast pork and vegetables for 45-50 mins or until pork and vegetables are cooked. Transfer the pork to a plate and set aside for 15 mins to rest. Slice and serve with roasted vegetables, steamed greens and pan juices.
COOK. STORE. SAVE.
Notes: You will need unwaxed white kitchen string and a large roasting pan for this recipe.
For the best crackling, remove pork from packaging, pat dry with paper towel and place on a plate. Lightly cover with paper towel and refrigerate for 24 hours. Use leftover roast pork in sandwiches the next day.
This roast pork recipe is complete with crispy crackling and mouth-watering stuffing. It makes the perfect Sunday roast.
Reduce oven to 180°C. Place the carrots, fennel and parsnips around pork. Combine the remaining oil, honey, lemon juice and garlic. Season and pour over the vegetables. Roast pork and vegetables for 45-50 mins or until pork and vegetables are cooked. Transfer the pork to a plate and set aside for 15 mins to rest. Slice and serve with roasted vegetables, steamed greens and pan juices.