Crusted pork scotch roast recipe with sweet potato and broccolini


Crusted pork scotch roast recipe with sweet potato and broccolini

Serves 6–8
Prep time 15 minutes
Cooking time 1 hour 45 minutes



1.7 kg Murray Valley Pork scotch roast*

1 1/2 cups fresh breadcrumbs

1/3 cup (60 g) pistachio kernels, roughly chopped

1 clove garlic, crushed

1/3 cup flat leaf parsley leaves

Sea salt and cracked black pepper to taste

1 1/2 tbsp olive oil

2 tbsp Dijon mustard

1.2 kg sweet potato, peeled and sliced

Olive oil for drizzling

2 bunches (400 g) broccolini, trimmed

*Also try using Murray Valley Pork topside or loin roasts (all boneless and rindless)



1. Place breadcrumbs, nuts, garlic and parsley in a food processor. Pulse until just combined. Set aside.

2. Preheat oven to 170ºC fan-forced/190ºC conventional. Season the pork generously with salt and pepper. Place a large, heavy-based baking dish on the stovetop over high heat. Add oil and brown the meat on all sides, about 15 minutes. Remove from the heat.

3. Brush the top half of the pork with the mustard and press on the bread crumb mixture. Place the sweet potato into the baking tray and drizzle both the pork and sweet potato with olive oil. Roast in the oven for 1 1/2 hrs or until the pork and sweet potato are cooked and the crumbs are golden. Remove from the oven and rest for15 minutes before carving.

4 Blanch the broccolini in salted boiling water. Serve with the sliced pork and sweet potato. Crusted pork scotch roast with sweet potato and broccolini


See more pork belly recipes

Learn more about Murray Valley Pork 


Recipe and photo courtesy of Rivalea

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