
Bacon-wrapped pork scotch roast with roasted veggies
Prep time
25 minutes
Cook time
1 hour 30 minutes
Serves 6 people
Ingredients
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•1 lemon, finely grated rind and juice
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•1/3 cup olive oil
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•1/3 cup finely chopped flat-leaf parsley
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•1 garlic clove, crushed
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•1.5kg pork scotch roast
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•250g Australian streaky bacon rashers, rind removed
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•5 baby parsnips, peeled and halved lengthways
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•2 bunches baby carrots, trimmed
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•fruit chutney, to serve
Method
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1.Preheat oven to 180°C (conventional oven).
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2.Combine lemon rind, lemon juice, 2 tablespoons oil, parsley and garlic in a bowl. Brush lemon mixture over pork.
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3.Place bacon rashers crossways along the length of pork. Season with pepper.
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4.Place pork into a large roasting pan lined with baking paper. Roast for 30 minutes.
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5.Combine parsnips and carrots in a large bowl. Add remaining oil and toss until combined. Season.
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6.Place vegetables around pork and roast for 50-60 minutes or until bacon is golden and crisp and pork is cooked through.
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7.Slice pork. Drizzle with warmed pan juices if liked. Serve with roasted vegetables and fruit chutney.