One-Pan Roast Pork With Cinnamon Sweet Potato and Pecans

One-Pan Roast Pork With Cinnamon Sweet Potato and Pecans

Fans of hearty, soul-warming dinners will love this recipe!

By Newtons Home Appliances | 22nd June 2017

Craving a roast, but hate the thought of slaving in the kitchen for hours? Fear not, sweet carnivore – this one-pan roast pork dish is totally goof-proof! Fans of hearty, soul-warming dinners will love this recipe from our friends at Newtons Home Appliances.

INGREDIENTS:

FOR THE PORK
3kg pork loin (belly on)
40g sea salt
2 tsp fennel seeds, toasted
2 cups chopped parsley
1 cup chopped sage leaves
¼ cup chopped rosemary leaves
3 garlic cloves, crushed
¼ cup olive oil

FOR THE SIDES
3 cups brussels sprouts (halved, ends removed)
5 tbsp olive oil
Salt, to taste
4 cups cubed sweet potato
1 tbsp honey or maple syrup
½ tsp cinnamon
2 cups pecan halves

METHOD:

Lay the pork flat, and score crosses into the skin with a sharp knife. Rub 30g of salt into the skin, and refrigerate uncovered for at least 2 hours (or overnight).

While waiting for the pork to chill, combine fennel and remaining salt in a small bowl, then set aside. In another bowl, mix together parsley, sage, rosemary, garlic and 2 tbsp olive oil.

Preheat oven to 220°C. Remove pork from fridge, brush salt away and pat dry with paper towel. Flip pork so it is skin-side down, and spread with herb mixture. Roll, and secure with kitchen string. Rub skin with the fennel salt mixture, and remaining olive oil. Place pork in large roasting dish, and cook for 25 minutes.

While pork is cooking, coat brussels sprouts with 2 tbsp olive oil, and salt to taste. Set aside. Coat sweet potato in 2 tbsp olive oil, plus honey and cinnamon. Reduce oven to 200°C, and cook pork for 40 minutes.

Add Brussels sprouts and sweet potato to oven dish. Cook for further 25 minutes. Remove from oven. While pork is resting, combine brussel sprouts and sweet potato in bowl with pecans add extra honey to taste.

Serves 6.

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Article by Newtons Home Appliances

This story has been written by a Guest Styler for Style

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