INGREDIENTS:

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• 1kg Pork Roast

• 1/2 cup Dry White Wine

• 6 Garlic Cloves

• 3 Large Carrots

• Small Butternut Pumpkin

• 500g Green Beans

• Extra Virgin Olive Oil

• Cracked Pepper

• Lemon Juice

• Parsley

• Chilli (optional)

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METHOD:

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1. Pre-heat oven to 180 degrees. Grease the baking dish with extra virgin olive oil.

2. Cut six slits into the pork and place the garlic cloves inside and then, using your hands, massage the white wine into the pork ensuring all parts a covered. Sprinkle parsley and cracked pepper over the pork and place in the oven. Leave for two hours.

3. After two hours, chop the carrots and pumpkin and steam in the microwave for three minutes. Take out the pork roast and place the vegetables in with the meat. Stir around vegetables, ensuring all vegetables are covered in the white wine mix. Place back in the oven for an hour.

4. 2 hours and 45 minutes after the roast has been in the oven, chop the ends off the beans and place in a microwaveable container. Steam for two minutes. Place beans in a pan with extra virgin olive oil. Add a small amount of lemon juice, sliced garlic, cracked pepper and chilli (optional). Cook on high for a couple of minutes, until beans are bright green in colour.

5. After three hours, take out the roast and check centre to ensure it is fully cooked through. Leave sitting for about 5-10 minutes to allow for the skin to crackle. Your roast dinner is now ready to be served