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Classic roast pork with autumn roast vegetables

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This Classic roast pork recipe will be a favourite in the colder months. Served with roast vegetables and a tangy apple sauce, it’s a mouthwatering main that’s great for entertaining.

  • Serves6
  • Cook time1 hour 45 minutes
  • Prep time15 minutes, (+ 20 mins resting time)
Classic roast pork with autumn roast vegetables

Ingredients

  • 2kg Coles Australian Pork Boneless Leg Roast
  • 1 tbs sea salt flakes
  • 2 garlic cloves, crushed
  • 1 sprig rosemary, leaves picked, finely chopped
  • 3 parsnips, peeled, quartered
  • 500g Kent pumpkin, seeded, cut into wedges
  • 500g sweet potato, peeled, coarsely chopped
  • 2 tbs olive oil
  • 2 sprigs rosemary, extra, leaves picked
  • 3 Granny Smith apples, peeled, chopped
  • 1 lemon, zested, 1 tbs juice reserved
  • 1 tbs maple syrup
  • Steamed green beans, to serve

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Method

  1. Step 1

    Preheat oven to 230°C. Place pork on a rack in a roasting tray. Combine salt, garlic and finely chopped rosemary. Rub salt mixture over the rind and into the cuts. Roast for 30 mins or until the rind begins to crackle. Reduce oven temperature to 180°C and roast for 15 mins.
  2. Step 2

    Place parsnip, pumpkin and sweet potato on a baking tray lined with baking paper. Drizzle with oil and sprinkle with rosemary. Season. Roast with the pork for a further 1 hour. Transfer the pork to a plate and cover with foil. Set aside for 20 mins to rest. Thinly slice.
  3. Step 3

    Meanwhile, to make the apple sauce, place the apple, lemon zest and juice, 1/4 cup (60ml) water and maple syrup in a small saucepan over medium-low heat. Cover and cook for 15 mins or until the apple is soft. Using a stick blender, carefully blend the apple mixture until smooth.
  4. Step 4

    Serve pork with the vegetables, green beans and apple sauce.

    Classic roast pork with autumn roast vegetables

    Classic roast pork with autumn roast vegetables
    • Serves6
    • Cook time1 hour 45 minutes
    • Prep time15 minutes, (+ 20 mins resting time)
    Ingredients
    • 2kg Coles Australian Pork Boneless Leg Roast
    • 1 tbs sea salt flakes
    • 2 garlic cloves, crushed
    • 1 sprig rosemary, leaves picked, finely chopped
    • 3 parsnips, peeled, quartered
    • 500g Kent pumpkin, seeded, cut into wedges
    • 500g sweet potato, peeled, coarsely chopped
    • 2 tbs olive oil
    • 2 sprigs rosemary, extra, leaves picked
    • 3 Granny Smith apples, peeled, chopped
    • 1 lemon, zested, 1 tbs juice reserved
    • 1 tbs maple syrup
    • Steamed green beans, to serve
      Description

      This Classic roast pork recipe will be a favourite in the colder months. Served with roast vegetables and a tangy apple sauce, it’s a mouthwatering main that’s great for entertaining.

      Method
      1. Step 1

        Preheat oven to 230°C. Place pork on a rack in a roasting tray. Combine salt, garlic and finely chopped rosemary. Rub salt mixture over the rind and into the cuts. Roast for 30 mins or until the rind begins to crackle. Reduce oven temperature to 180°C and roast for 15 mins.
      2. Step 2

        Place parsnip, pumpkin and sweet potato on a baking tray lined with baking paper. Drizzle with oil and sprinkle with rosemary. Season. Roast with the pork for a further 1 hour. Transfer the pork to a plate and cover with foil. Set aside for 20 mins to rest. Thinly slice.
      3. Step 3

        Meanwhile, to make the apple sauce, place the apple, lemon zest and juice, 1/4 cup (60ml) water and maple syrup in a small saucepan over medium-low heat. Cover and cook for 15 mins or until the apple is soft. Using a stick blender, carefully blend the apple mixture until smooth.
      4. Step 4

        Serve pork with the vegetables, green beans and apple sauce.