400g carrots, peeled and chopped or 400 g baby carrots just peeled
200g baby leeks
Olive oil
Salt and pepper, to taste
Coriander or parsley, to garnish
Directions
For the Stuffing:
Combine all of the ingredients and season to taste. Set aside until needed.
For the pork:
Preheat the oven to 200°C. Butterfly the pork roast, or ask your butcher to do it for you.
Place the butterflied pork roast on a chopping board, skin-side down. Season the meat and sprinkle with lemon zest and garlic. Pack the stuffing onto the meat and roll the meat up.
Tie with kitchen string. Place the meat into a baking dish with the potatoes, carrots and baby leeks.
Season the skin of the pork and the vegetables and drizzle with some olive oil.
Bake for about 30 minutes uncovered, lower the temperature to 180°C, cover with tin foil and bake for another hour.
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