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BBQ Rib Roast Pork with Tokay and Mushroom Sauce

Ingredients

(Serves 6-8)

1 rib roast pork (12 ribs)
50ml Tokay wine
200-300ml vegetable stock
1 bunch baby carrots
2 parsnips, cut in half
1 bunch broccolini
6-7 small potatoes, washed and cut in half
5 cloves of garlic, skin on
2 Portobello mushrooms, finely sliced
Salt and pepper
Extra virgin olive oil

Method

Pierce holes into the pork and stuff with the garlic cloves and firmly press into the meat.
Drizzle over with oil and season with salt and pepper.

Place the pork (fat side down), onto barbecue plate, close the hood and cook for about 25 minutes.

Turn the roast and cook for a further 20 minutes. Now place the potatoes and parsnip onto the barbecue plate and barbecue for 10 minutes on each side.

Pour the Tokay and stock into a pot and boil, then add the mushrooms.

Blanche the broccolini and baby carrots in the boiling liquid for about 5 minutes.

Wrap the roast pork in foil and allow to rest for 5 minutes, then serve with vegies and mushroom sauce.