Preheat oven to 220°C.
Mix bay leaves, coriander, garlic and lemon peel with a glug of olive oil and rub all over pork. Season.
Place pork in a roasting pan and cook for 30 minutes.
Reduce oven temperature to 180°C, cover pork loosely with foil and cook for a further 30 minutes.
Boil potatoes in plenty of salted water until tender, drain and toss with olive oil to coat.
Place potatoes around pork and cook for another 30-45 minutes or until meat is cooked through and potatoes are crispy. Take two
Make pork pitas by stir-frying diced leftover pork with potatoes, sliced onions, garlic and cumin seeds.
Stir through chopped coriander and serve in pitas with tomato, cucumber and mint yoghurt.
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.This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.