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Recipes

    Ingredients
    1 tbsp Olive Oil
    1.2–1.5 kg lean Pork Scotch Roast
    1/4 tsp Cinnamon, ground
    3 Sweet Potatoes, peeled
    600 g Pumpkin, peeled
    300 mL Maple Syrup
    150 mL Masterfoods BBQ Sauce


    Photography courtesy of BBQ Weekender magazine published by WW Media Pty Ltd. Photography by Andre Martin.
    Directions
    Pre-heat BBQ on Medium heat 10 minutes prior to cooking

    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. 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.

    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 25 minutes per 500 g or until juice runs clear when tested.

    Remove Pork Roast and rest 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 Rind less Leg Roast or Rolled Pork Belly.)





    Cooking Time: <1 hr
    Dish Type: BBQ or Grill
    Occasion: Sunday Lunch
    Special Diets: None
    Cuisine: Traditional
    Kids Friendly: Probably not