Ingredients

• 1 pork rack roast (4 cutlets approx 1kg)
• 2 garlic cloves
• 1/2 tsp ground cinnamon
• Salt & freshly ground black pepper
• 3 small golden sweet potato, peeled and cut into 7 x 3cm pieces (about 850g)
• 4 medium parsnip, peeled and quartered lengthways
• Olive oil spray
• 2 tbs fresh rosemary
• 1 x 400g can diced Val Verde Italian tomatoes with oregano and basil

Description

Pork Rack Roast With Parsnip & Sweet Potato Recipe - Preheat Oven To 180°C. Use A Knife To Trim The Fat From The Pork Rack. Rub The Roast With The Cloves Of Garlic, And Massage In Cinnamon, Salt And Pepper. Place The Roast...

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