Ingredients
- 1 lemon, finely grated rind and juice
- 1/3 cup olive oil
- 1/3 cup finely chopped flat-leaf parsley
- 1 garlic clove, crushed
- 1.5kg pork scotch roast
- 250g bacon rashers, rind removed
- 5 baby parsnips, peeled and halved lengthways
- 2 bunches baby carrots, trimmed
- fruit chutney, to serve
- Preheat oven to 180°C (conventional oven).
- Combine lemon rind, lemon juice, 2 tablespoons oil, parsley and garlic in a bowl. Brush lemon mixture over pork.
- Place bacon rashers crossways along the length of pork. Season with pepper.
- Place pork into a large roasting pan lined with baking paper. Roast for 30 minutes.
- Combine parsnips and carrots in a large bowl. Add remaining oil and toss until combined. Season.
- Place vegetables around pork and roast for 50-60 minutes or until bacon is golden and crisp and pork is cooked through.
- Slice pork. Drizzle with warmed pan juices if liked. Serve with roasted vegetables and fruit chutney.