Ingredients

Method

• 1 Woolworths Easy to Cook sticky apricot glazed pork shoulder
• 4 T olive oil
• 1 butternut, sliced into wedges
• sea salt and freshly ground black pepper, to taste
• 200 g baby fennel
• 1 orange, zested and juiced
• 1 clove garlic, crushed
• 1/2 cup plain yoghurt
• pomegranate rubies, to garnish

Method

Ingredients

1. Preheat the oven to 180°C. Drizzle the pork with 1 T olive oil and roast for 30 minutes per 500 g. During the last 20 minutes of cooking time, pour half the glaze over the pork and allow to caramelise.

2. Place the butternut on a baking tray, drizzle with 2 T olive oil and season. Roast for 45 minutes, or until tender and golden.

3. Slice the fennel in half lengthways and place in a pan with the remaining olive oil over a high heat. Allow to cook through and caramelise. Mix the orange zest, juice and garlic with the yoghurt, season and dollop over the butternut and pomegranate rubies.

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