1Preheat oven to hot, 200 C. Season pork well with pepper.
2In a large flameproof roasting dish, heat oil on cooktop on high. Sear pork, turning, 2 to 3 mins. Place on a plate.
3Add parsnip, fennel, carrot, onion, apple, pumpkin, rosemary and garlic to roasting dish. Saute 2 to 3 mins, until beginning to brown. Remove from heat.
4Nestle pork into vegetables in dish. Pour over combined stock and syrup. Bake 15 to 20 mins, until pork is cooked and vegetables are tender.
5Serve pork sliced, with vegetables, rosemary sprigs and a drizzle of pan juices. Accompany with cabbage salad.
TIP: Serve with shredded red cabbage tossed with a vinaigrette.
Recipe & Photo: Rob Shaw/BauerSyndication.com.au