1

Preheat oven to 220°C or 200°C fan-forced. Place sweet potato, potato, zucchini, pumpkin, garlic and rosemary in a large bowl and lightly spray with oil. Season with salt and pepper and toss to coat. Spread over a large baking dish. Bake for 30 minutes or until golden and tender.

2

Meanwhile, combine vinegar and mustard in a shallow dish. Add pork and turn to coat. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Remove cutlets from marinade. Reserve marinade. Cook pork for 2 minutes each side or until browned.

3

Remove garlic from baking dish and reserve. Place cutlets on vegetables and bake for 5 minutes or until cutlets are just cooked through. Cover tray with foil and set aside to rest for 5 minutes before serving.

4

Meanwhile, squeeze garlic from skins. Finely chop garlic and place in a small saucepan with reserved marinade. Add combined cornflour and 2 tablespoons water and stir to combine. Place saucepan over medium-high heat and cook, stirring, for 2 minutes or until sauce has thickened.

5

Transfer pork and vegetables to serving plates. Drizzle sauce over pork to serve.