Roast pork with pumpkin wedges recipe

  • Serves 4
  • 20 mins to prepare and 2 hrs 00 mins to cook
  • 685 calories / serving
  • Healthy
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Roast pork with pumpkin wedges hero

Pat meat dry and score the rind. Season the meat with salt and pepper.

Peel and finely chop the garlic. Peel and halve the onions. Put the stock into a pan and bring to the boil.

Put the meat into a roasting dish and pour the boiling stock over it. Add the bay leaves and garlic. Put into a preheated oven (180ºC) and cook the meat for 2 hours, basting frequently with the liquid.

Cut the pumpkin into wedges and put around the meat, with the onions, 20-30 minutes before the end of cooking time.

Add a little more stock if the liquid evaporates too much. Brush the meat with honey. Turn the oven temperature up to 200°C and cook until the meat and vegetables are done.

Season to taste with salt and pepper.

Serve hot.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1kg pork joint
  • 3 small onions
  • 2 bay leaves
  • 2 cloves garlic
  • ½litre meat stock
  • 1kg pumpkin, seeds removed
  • salt
  • ground black pepper
  • 1tbsp honey
  • Energy 2865kj 685kcal 34%
  • Fat 48g 69%
  • Saturates 18g 90%
  • Sugars 13g 14%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 15g Protein 51.3g Fibre 4.3g


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