Festive Rolled Pork Roast with Pumpkin Salad
Perfect, straight from the oven or served at room temperature, this festive roasted pork shoulder and pumpkin salad is tasty and delicious.
2 hr 45 mins
Easy
6
What you’ll need
INGREDIENTS
- 2kg SunPork Fresh Foods Boneless Rolled Pork Roast
- Oil
- Salt
- ½ kent pumpkin, cut into wedges
- 1 Tbsp. red wine vinegar
- 1/4 red onion, sliced into rings
DRESSING
- 1 Tbsp. lemon juice
- 2 Tbsp. olive oil
- 2 Tbsp. Dijon mustard
- 1 Tbsp. honey
SALAD
- 100g rocket
- 1 Tbsp. baby capers
- 1 Tbsp. pepita seeds
- 1 Tbsp. dried cranberries
- 50g feta, crumbled
How to make it
- Place pork roast in fridge uncovered for several hours, or overnight. Salt and cover with oil.
- Pre-heat fan forced oven to 180⁰C.
- Cook roast for approx. 2hrs or until internal temp reaches 65⁰C.
- On a lined tray, place pumpkin slices, drizzle with oil and season with salt and pepper.
- Once roast has 20 mins to go, add tray to oven at 180⁰C for approx. 30mins or until pumpkin is soft and golden.
- Combine red onion and vinegar and set aside to pickle.
- To make dressing, mix lemon juice, olive oil, mustard and honey and mix well.
- Sprinkle rocket, capers, pepitas, cranberries, feta and onion over pumpkin and drizzle with dressing.
- Serve with roast pork.
