Apricot, wholegrain mustard and rosemary roast pork
lean pork leg roast
1040 g, (buy 1.3kg)
¼ cup(s), (60ml)
2 tsp, chopped
orange sweet potato (kumara)
720 g, (buy 800g), peeled, chopped
1 cup(s), (250ml)
300 g, florets
1 x 3 second spray(s)
- Preheat oven to 190°C. Place the pork in a flameproof baking dish and lightly spray with oil. Bake for 20 minutes. Meanwhile, combine the apricot nectar, jam, mustard and rosemary in a bowl. Pour half the mixture into a jug and reserve. Brush pork with remaining marinade and bake for a further 50 minutes, brushing pork 2 more times with the marinade.
- Meanwhile, line a baking tray with baking paper. Arrange the sweet potato on the prepared tray and lightly spray with oil. Season with salt and pepper. Bake for 40 minutes or until golden and tender.
- Transfer the pork to a plate. Cover with foil and set aside to rest for 5-10 minutes before slicing. Drain the resting juices into a small saucepan and heat over medium heat. Add the flour and cook, stirring, for 1 minute. Gradually add the stock, stirring until smooth. Add the reserved marinade and bring to the boil. Simmer for 2 minutes or until gravy thickens.
- Meanwhile, steam the broccoli, cauliflower and brussels sprouts for 3 minutes or until tender. Drain. Serve the pork with the sweet potato, steamed vegetables and gravy.