Gourmet Kiwi Lemon & Fennel Roasted Porchetta with Kumara & Jus

Steps

1. Preheat oven to 220°C (or 200°C fan bake).
2. Remove porchetta from pack, discard string and any jelly and pat dry. Place on an oven tray lined with tin foil and sprinkle with first measure of fennel & lemon salt. Cut parsnip, fennel and pear into thick wedges (reserve fennel frond for garnishing, see tip). Arrange around porchetta and roast in oven on upper rack for about 25 minutes, until pork is hot through and veggies are cooked.
3. Cut kumara into wedges and toss with oil and second measure of fennel & lemon salt on a large lined oven tray. Spread in a single layer and season with pepper. Roast below porchetta for 20-25 minutes, until tender and golden. Turn once during cooking.
4. Remove tray with veggies and porchetta from oven. Set veggies aside and keep warm. Switch oven to high grill and return porchetta to oven for about 5 minutes, until golden. Watch while grilling to ensure it doesn't burn. Use a serrated knife to cut porchetta into thin slices. Toss veggies with kumara once cooked.
5. Add jus to small pot and heat over a low heat, until warm.
6. Kumara topped with porchetta and fennel fronds. Pour over jus and lightly sprinkle fennel & lemon salt.