Crackled Boneless Pork Roast With Crunchy Parmesan & Sage Potatoes- IGA Tasmania

Name: Crackled Boneless Pork Roast With Crunchy Parmesan & Sage Potatoes- IGA Tasmania
Ingredients: 2.5kg Boneless Pork Shoulder Roast, rind on and scored; 2 Tablespoons Olive Oil; 1 Tablespoon Sea Salt Flakes; At disgression Store-bought Honey & Mustard Finishing Sauce or Chicken Gravy, heated, to serve; 2 x 500g Bags Microwavable Baby White Potatoes; 3/4 Cup Finely Grated Parmesan; 80g Butter, melted; 1/4 Cup Sage Leaves; Preheat oven to 240°C/220°C fan-forced. Rub the pork rind with oil then salt. Place pork into a shallow baking pan lined with baking paper. Roast for 40 minutes or until golden and a crackling forms.; Serve pork with potatoes and sauce or gravy.

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Preheat oven to 240°C/220°C fan-forced. Rub the pork rind with oil then salt. Place pork into a shallow baking pan lined with baking paper.

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Ingredients

2.5kg Boneless Pork Shoulder Roast, rind on and scored
2 Tablespoons Olive Oil
1 Tablespoon Sea Salt Flakes
At disgression Store-bought Honey & Mustard Finishing Sauce or Chicken Gravy, heated, to serve
2 x 500g Bags Microwavable Baby White Potatoes
3/4 Cup Finely Grated Parmesan
80g Butter, melted
1/4 Cup Sage Leaves
Preheat oven to 240°C/220°C fan-forced. Rub the pork rind with oil then salt. Place pork into a shallow baking pan lined with baking paper. Roast for 40 minutes or until golden and a crackling forms.
Serve pork with potatoes and sauce or gravy.