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BBQ sweet maple pork roast

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15 minutes
45-60 minutes
4–6
Ingredients:

1 tablespoon olive oil
1.2-1.5 kg lean pork scotch roast
¼ teaspoon cinnamon, ground
3 sweet potatoes, peeled
600g pumpkin, peeled
300ml maple syrup
150ml BBQ sauce

Cooking Instructions:

1. Pre-heat BBQ on medium heat for 10 minutes prior to cooking.

2. Brush the pork scotch roast with olive oil and place onto the pre-heated BBQ and brown roast evenly on all sides.  Remove from the BBQ and place the roast into a baking dish.

3. In a large bowl combine the cinnamon, sweet potatoes, pumpkin, maple syrup and BBQ sauce toss to coat well.  Arrange the vegetable and sauce around the roast in the baking dish and roll roast in excess sauce.

4. Turn off the centre burners leaving the outer 2 burners on medium, place the baking dish into the centre of the BBQ and pull down the cover (hood), roast the pork scotch for 25 minutes per 500g or until juice runs clear when tested.

5. Remove pork roast and rest for 10 minutes prior to slicing and serving with maple roasted vegetables. Serve hot with steamed vegetables or salad.

Notes:

Pork scotch maybe replaced with pork loin or rindless leg roast or rolled pork belly.

Photography courtesy of BBQ Weekender magazine published by WW Media Pty Ltd. Photography by Andre Martin.

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