- Dish Type Roast
- Occasion Casual
- Cut Pork Loin
- Serves 6
- Prep Time 15 mins
- Cook Time 50 mins
Ingredients
- ¼ cup Olive oil
- 1kg Smoky BBQ pork loin roast
- 3 cobs Corn, husk on
- 3 Small sweet potatoes (kumara), quartered
- 3 tsp Cajun seasoning
- 3 cloves Garlic, thinly sliced
- 100g Baby spinach leaves
- ¼ cup Barbecue sauce
- 2 tbps Lemon juice
- 2 tsp Honey
- ¼ cup Sour cream
Directions
Step 1
Preheat the oven to 180°C. Drizzle 1 tablespoon of the oil over the base of a large roasting pan. Add the pork and roast for 20 mins.
Step 2
Place the corn cobs, husk still on, on a plate. Microwave on HIGH (100%) for 3 mins. Cool for 5 mins. Remove and discard husks and silk. Cut each cob into 4 thick slices. Toss corn and sweet potato in the remaining oil.
Step 3
Arrange the corn and potato around the pork in the baking tray. Sprinkle vegetables with the Cajun seasoning. Season with salt and pepper. Roast for 25 mins.
Step 4
Sprinkle vegetables with the sliced garlic. Roast a further 10-15 mins or until pork is cooked through and vegetables are golden and tender. Transfer pork to a plate. Cover loosely with foil and leave to rest for 10 mins.
Step 5
Transfer the vegetables to a large bowl. Add the spinach leaves and toss gently to combine. Cover to keep warm. Drain juices from the roasting pan, leaving 1 tablespoon in the pan. Add the barbecue sauce, lemon juice, honey and ¼ cup water to the pan. Cook, stirring, over medium-high heat for 2-3 mins to deglaze the pan.
Step 6
Thinly slice the pork. Arrange the pork and vegetables on serving plates. Drizzle pork with the sauce. Dollop vegetables with the sour cream.