Step 1

Preheat the oven to 180°C.

Step 2

Sit the pork on a sheet of foil in a roasting tin.

Step 3

Prepare the vegetables: trim and peel the sweetpotatoes, parsnips and onions as described. Cut the sweetpotatoes into 2 cm cubes, onions into quarters, and parsnips lengthways into quarters. Halve the Brussels sprouts.

Step 4

Toss the vegetables with olive oil and Italian herbs until evenly coated. Place them in a roasting tray and set aside.

Step 5

In a saucepan, whisk together the maple syrup, mustard, crushed garlic, cinnamon, nutmeg and whiskey. Bring to a boil, then reduce the heat and simmer for 15 minutes. Set aside.

Step 6

Score the pork skin every 2 cm with a knife.

Step 7

Brush one-third of the glaze over the pork, ensuring it is evenly coated.

Step 8

Roast the pork for 30 minutes, then remove from the oven and brush with another one-third of the glaze. Return to the oven.

Step 9

During the final hour of roasting, place the tray of vegetables on the lower shelf to roast alongside the pork.

Step 10

After 30 minutes, brush the remaining glaze over the pork and continue roasting for another 30 minutes.

Step 11

When done, remove the vegetables and cover them with foil to keep warm. Rest the pork for at least 20 minutes before slicing.

Step 12

Serve the pork thinly sliced with the roasted vegetables, drizzling over any pan juices.