Pork rack roast with parsnip & sweet potato

Preheat oven to 180°C. Use a knife to trim the fat from the pork rack. Rub the roast with the cloves of garlic, and massage in cinnamon, salt and pepper.

Place the roast in a large roasting pan and surround with the sweet potato and parsnip. Spray the vegetables with olive oil and sprinkle with the rosemary, season with salt and pepper and roast for 30 mins. Pour the diced tomatoes over the vegetables and return to the oven to roast for a further 30 minutes or until the pork is cooked when tested. Remove from the oven and cover with foil. Set aside to rest for 15 mins before serving.