Bacon-Wrapped Pork Scotch Roast

25 minutes
1 hour 30 minutes
6 people


  • 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
  1. Preheat oven to 180°C (conventional oven).
  2. Combine lemon rind, lemon juice, 2 tablespoons oil, parsley and garlic in a bowl. Brush lemon mixture over pork.
  3. Place bacon rashers crossways along the length of pork. Season with pepper.
  4. Place pork into a large roasting pan lined with baking paper. Roast for 30 minutes.
  5. Combine parsnips and carrots in a large bowl. Add remaining oil and toss until combined. Season.
  6. Place vegetables around pork and roast for 50-60 minutes or until bacon is golden and crisp and pork is cooked through.
  7. Slice pork. Drizzle with warmed pan juices if liked. Serve with roasted vegetables and fruit chutney.