Preparation time is 20minutes
Cook time is 1hours 45minutes
Total time is 2hours 5minutes
Serve is for 8 people
Estimated cost per serve is 4.62 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
8
- 1.80kilograms pork leg roast boneless
- 1/3 cup extra virgin olive oil
- 2teaspoons sea salt flakes
- 1 1/2teaspoons fennel seeds, lightly crushed
- 1/2teaspoons dried chilli flakes
- 2tablespoons apple cider vinegar
- 1tablespoons honey
- 2teaspoons wholegrain mustard
- 1kilograms butternut pumpkin, unpeeled, cut lengthways into 16 wedges, deseeded
- 400grams canned lentils, rinsed, drained
- 100grams feta, crumbled
- 60grams baby rocket leaves
Nutrition per serving
2540kJ / 606Cal
2540 Kilojoules or 606 Calories
29% of daily energy intake*
Protein
55.9grams
Fat
32.1grams
Carbs
24.1grams
Sugars
6.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This crispy roast pork and creamy butternut pumpkin recipe is a real crowd pleaser. Paired with a lentil and feta salad, it’s sure to hit the spot.
Method
Step 1 of 5
Preheat oven to 240°C/220°C fan-forced. Place pork in a large baking dish. Pat rind dry with paper towels. Rub rind with 1 tbs oil. Sprinkle with salt flakes, fennel seeds and chilli, then season with pepper. Bake for 1 hour or until rind is golden and crisp.
Step 2 of 5
Meanwhile, whisk vinegar, honey, mustard and remaining oil in a large bowl. Season.
Step 3 of 5
Reduce oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper. Place pumpkin, in a single layer, on trays. Drizzle with 2 tbs honey mixture. Bake pork and pumpkin for a further 45 minutes or until pumpkin is tender and pork is cooked through. Cover pork loosely with foil and rest for 15 minutes. Thinly slice.
Step 4 of 5
Meanwhile, add lentils, feta and rocket to remaining honey mixture, then toss to combine. Season with pepper.
Step 5 of 5
Serve pork with pumpkin and rocket salad.
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