1. Preheat oven to 170°C.
2. Chop all the vegetables into cubes, toss with oil and herbs, and spread on baking tray and place in oven.
3. Slice the scotch fillet/rib eye longitudinally into four and then cut a slit along each piece. (For fillets, cut in half and then cut a slit along each piece) Insert sliced apple and chopped herbs.
4. Wrap loosely with bacon and place on rack above vegetables.
5. Cook until juices run clear when meat is pierced or meat thermometer reaches 71°C. Allow meat to rest 10 minutes before carving.

Tips

• Slice the fillet diagonally and serve with the roasted mixed root vegetables or serve one whole piece per person.

• For greens, we love to serve char-grilled asparagus when in season, courgettes or a salad.

FAQs

• Should I cover my pork roast in the oven?
  For a crisp surface on your pork roast, do not cover it while roasting.

• How do you know if your pork is fully cooked?
  If you aren’t sure your pork is cooked, use a heat thermometer and make sure it reaches an internal temperature of 71°C.

This recipe has been supplied by NZ Pork

Photo copyright NZ Pork