- Dish Type Roast
- Occasion Casual
- Cut Pork Loin
- Serves 6
- Prep Time 15 mins
- Cook Time 50 mins
- 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
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.
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.
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.
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.
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.
Thinly slice the pork. Arrange the pork and vegetables on serving plates. Drizzle pork with the sauce. Dollop vegetables with the sour cream.