Porchetta and roast vegetables
0
Points®
Total time: 4 hr 45 min • Prep: 40 min • Cook: 4 hr 5 min • Serves: 8 • Difficulty: Easy
Fennel, sage, rosemary, oregano, garlic and lemon make roast pork a flavour sensation.
Ingredients
Fennel seeds
1½ tsp, crushed
Pepper
1½ tsp, black, cracked
Fresh flat-leaf parsley
2 tbs, finely chopped
Fresh sage
2 tbs, finely chopped
Fresh rosemary
1½ tbs, finely chopped
Fresh oregano
1 tbs, finely chopped
Garlic
2 clove(s), crushed
Fresh lemon rind
2 tsp, finely grated
Pork forequarter chop, raw
1440 g, (Buy 1.8kg) rind removed, fat trimmed
Baby carrot
6 individual, (1 bunch) halved lengthways
Red capsicum
2 medium, thickly sliced
Pumpkin
800 g, cut into 4cm pieces
Red onion
2 medium, cut into thin wedges
Oil spray
1 x 3 second spray(s)
Cherry tomatoes
250 g
Instructions
1
Preheat oven to 170°C. Combine the fennel, pepper, parsley, sage, rosemary, oregano, garlic and lemon rind in a small bowl.
2
Place the pork, skin-side down, on a board. Cut the pork horizontally to open out flat (don’t cut all the way through).
3
Sprinkle the pork with the fennel mixture. Roll up the pork firmly to enclose. Tie the pork with kitchen string at 2cm intervals. Season with salt and pepper. Place the pork on a wire rack over a large baking dish. Bake, covered with foil, for 2½ hours. Remove foil, bake, uncovered, for 1–1½ hours or until pork is very tender. Cover pork with foil and set aside to rest for 20 minutes.
4
Meanwhile, place the carrot, capsicum, pumpkin and onion on a large baking tray. Lightly spray with oil. Season with salt and pepper. Bake for the last 30 minutes of pork cooking time.
5
Increase oven to 230°C. Bake the vegetables for a further 20-25 minutes, adding tomato halfway through the cooking time, or until tomato is tender. Slice the pork thickly and serve with the roasted vegetables.
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