Brighten up your Sunday roast with zesty orange and herbaceous rosemary! Serve juicy slices of succulent pork with flavourful veggies and buttermilk mash.
Serves66
Cook time1 hr 45 mins1 hour 45 minutes
Prep time15 mins15 minutes
Ingredients
1 tbs olive oil
1 garlic clove, crushed
1 orange, zested, juiced
1 tbs finely chopped rosemary
1 tbs sea salt
2 oranges, extra, thickly sliced
4 sprigs rosemary
1.8kg Coles Australian Pork Forequarter Roast
12 baby carrots, peeled
1kg brushed potatoes, peeled, chopped
½ cup (125ml) buttermilk, warmed
40g butter
Steamed baby broccoli, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 230°C. Combine oil, garlic, orange zest, chopped rosemary and salt in a small bowl.
Step 2
Place orange slices on the base of a large roasting tray. Top with rosemary sprigs. Place pork on top. Pour orange mixture over pork and rub into rind. Roast for 30 mins.
Step 3
Reduce oven to 180°C. Roast, adding carrots and orange juice in the last 45 mins of cooking and covering pork loosely with foil if it starts to brown too much, for 1 hour 15 mins or until cooked through. Set pork aside, covered, for 15 mins to rest.
Step 4
Meanwhile, cook potato in a saucepan of salted boiling water for 12-15 mins or until tender. Drain and return to the pan. Mash. Add buttermilk and butter. Stir to combine. Season.
Step 5
Slice pork and serve with buttermilk mash, carrots, baby broccoli and pan juices.
