Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1 pork rack roast (4 cutlets approx 1kg)

  3. 2 garlic cloves

  4. 1/2 tsp ground cinnamon

  5. Salt & freshly ground black pepper

  6. 3 small golden sweet potato, peeled and cut into 7 x 3cm pieces (about 850g)

  7. 4 medium parsnip, peeled and quartered lengthways

  8. Olive oil spray

  9. 2 tbs fresh rosemary

  10. 1 x 400g can diced Val Verde Italian tomatoes with oregano and basil

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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