Diabetic Living Australia — July-August 2017

Lemon-herb roast pork

with ginger and honey

roasted vegetables

PREP TIME: 15 MINS

(+ 6 HOURS MARINATING + RESTING)

COOK TIME: 1 HOUR 20 MINS

SERVES 6 (AS A MAIN WITH

LEFTOVER PORK FOR 4)

2 Tbsp finely chopped oregano

2 Tbsp finely chopped

flat-leaf parsley

1 Tbsp finely chopped rosemary,

plus extra sprigs (optional),

to serve

1 lemon, zest finely grated, juiced

3 garlic cloves, crushed

2 Tbsp extra virgin olive oil

1.8kg pork leg roast, skin

and excess fat removed

Extra virgin olive oil cooking spray

Roasted vegetables

1 bunch baby beets, trimmed,

scrubbed and quartered

3 parsnips, halved lengthways

500g orange sweet potato, cut

in half crossways and then

lengthways into pieces

3 small brown onions, quartered

3cm piece ginger, finely grated

1 Tbsp honey

11 /2 Tbsp olive oil

11 /2 bunches broccolini, trimmed,

halved crossways

Extra virgin olive oil cooking spray

2 tsp sesame seeds

Gravy

11 /2 Tbsp Gravox Reduced Salt

Traditional Gravy powder

250ml (1 cup) boiling water

2 Tbsp Marsala (see Cook’s tip)

1 tsp Dijon mustard or

gluten-free mustard

1 tsp finely chopped rosemary

1 Combine the oregano,

parsley, rosemary, lemon zest

and juice, garlic and olive oil

in a large shallow dish. Add

the pork and turn to coat well

in the marinade. Cover with

plastic wrap and put in the fridge

for at least 6 hours to marinate.

2 Preheat oven to 220°C (fan-

forced). Line a small roasting pan

Bring loved ones together

and embrace a Christmas

celebration this winter

FOOD Christmas in July

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