Roast Pork

Method

• Prep Ingredients: Cut the pumpkin into chunks.
• Preheat oven to 220°C.
• Remove roast from packet and pat dry with a paper towel. With a sharp knife, deeply score the rind at 1cm intervals (but do not cut into the meat!
• Rub the roast with 1 tbsp of olive oil and 1/2 tbsp of salt - make sure the oil and salt get into the scores.
• Place roast on a wire rack inside a baking tray and cook for 40-50mins until the rind crackles.
• Next, prepare the roast veggies, as they will need a good 45-60mins of cooking time: Cut potatoes and sweet potato into good sized chunks and place in microwave safe dish. Loosely cover them and zap them in the microwave for 5mins - trust me, this delivers the crispiest roast potatoes!
• Drain any liquid from the potatoes and add the carrot and pumpkin to the bowl. Cover them with a generous drizzle of olive oil, crushed garlic and thyme. Stir it all around gently to coat, not worrying if the potatoes fluff up a little.
• Turn oven down to 180°C and cook pork for another 60-70mins (allow 30-35mins per kg). Also place the veggies in the oven to allow 60mins cooking time.
• Once cooked, let the roast rest for 10-15mins before slicing.
• Carve meat and serve with your beautiful roast and steamed veggies.