- Ingredients:
1 mini pork roast (approx 800 g loin or round) trimmed of
fat
1 tblsp olive oil
Pepper
1 butternut pumpkin, peeled and cut into thick slices
Pinch of nutmeg
2 apples sliced
2 tsp honey
Juice from 2 oranges
Zest from 1 orange
150 g baby spinach leaves
Crumbed feta to serve (optional)
- Cooking Instructions:
Heat oven to 180°C.
Rub the pork roast with the olive oil then season with
pepper.
Cook for 40 minutes per kilo. Remove from the oven and allow to
rest for 5 minutes before carving.
Arrange pumpkin chunks onto another baking tray, sprinkle with
nutmeg and roast for 30 minutes until tender.
Saute the apple slices in a pan until golden. Deglaze the pan
with a splash of orange juice then add the honey and zest. Warm
through until syrupy and caramelised.
Slice the roast and arrange onto a serving plate along with the
sliced pumpkin, baby spinach and caramelised apple.