Sweet Potato Roast Pork

Sweet Potato Roast Pork

Another example of how pork really does love to be sweetened up!

Roasting piece of pork – scotch fillet roast works really well

500 grams golden sweet potato

2 tablespoons maple syrup

½ tablespoon Worcestershire sauce

200mls apple cider (or apple cider vinegar)

¼ cup sherry

2 table spoons butter

1 cup of breadcrumbs

¼ teaspoon cayenne pepper

1 Granny smith apple, grated

3 spring onions, finely chopped

2 cloves of garlic, crushed

½ teaspoon salt

1 egg

1 tablespoon sage, finely chopped

½ tablespoon rosemary, finely chopped

Pre-heat oven to 200°C

 Wrap the sweet potatoes in foil, drizzle with a little olive oil and bake in a hot oven until soft and fluffy.

Butterfly out the roast so that it can be rolled easily (not too thick).

Scoop out the centre of the sweet potatoes and add to a large mixing bowl and immediately squeeze over the lemon juice while the potato is still warm.

To the potato, add the herbs, apple, garlic, butter, cayenne pepper, sherry, maple syrup, Worcestershire sauce, spring onion, breadcrumbs and egg and mix into a thick paste.

Press the filling down into the pocket of the butterflied roast, roll the roast back up and secure with cooking twine.

Lay the meat in a snug fitting roasting dish, with high sides (such as a terrene baker).  Pour over the cider and rub the surface of the roast with the salt, add a little ground pepper if desired.

Drizzle over a little olive oil and cover the roast with a lid or tightly with baking paper then foil.

Bake for approximately 40minutes - 1 hour, remove the cover, add a little extra oil or melted butter, turn the heat up full blast and cook for a further 15 minutes.

Allow the meat to rest before serving with a light green salad, bean salad or steamed broccoli.