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Harvest Vegetables Pork Toast Recipe

Ingredients

How to make it

  • Preparation for harvest pork roast
  • 1 Preheat the oven to 200°C. Place a rack in a large roasting tin, then place the pumpkin, onions and capsicums around the rack. Drizzle the vegetables with the oil, sprinkle over half the salt and half the pepper.
  • 2 In a small bowl, stir together the ginger, allspice and cinnamon. Set aside 1 teaspoon of the spice mixture.
  • 3 Add the remaining salt and pepper to the bowl of spices, rub the mix over the pork, then place the meat on the rack in the tin. Roast until the vegetables are tender and a meat thermometer inserted in the centre of the pork reaches 77°C, about 1 hour.
  • 4 Meanwhile, in a saucepan, combine the cider and remaining spices. Bring to the boil, then cook, until reduced to half a cup, about 40 minutes.
  • 5 Transfer the cooked pork to a cutting board and allow to stand for 10 minutes. Pour half the cider mixture over the vegetables in the tin and toss to coat. Roast for another 5 minutes. Serve the vegetables with the meat, and use the remaining cider mixture as gravy.
  • Nutritional information - 1354 kilojoules, 29 g protein, 22 g carbohydrates, 3 g fibre, 14 g total fat, 5 g saturated fat, 1 mg cholesterol, 221 mg sodium

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