Name: Crisp roast pork with honey mustard gravy
Prep time: 10 min
Cook time: 2 h 20 min
Total time: 2 h 30 min
Yield: 4
Cuisine: British
Ingredients: 2kg pork loin bone in, fat scored; 1 tbsp olive oil; 100ml hot chicken stock; 1 tbsp wholegrain mustard; 1 tbsp clear honey; 1 tsp finely chopped thyme leaves

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Crisp roast pork with honey mustard gravy

Crisp roast pork with honey mustard gravy

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Serves 4

Easy

Prep: 10 mins

Cook: 2 hrs and 20 mins

A star rating of 5 out of 5.8 ratingsRate

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For a summery roast, serve slices of pork with light gravy and a tangy green salad

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Ingredients

Nutrition

Units:

MetricUS

2kg pork

loin bone in, fat scored
1 tbsp olive oil
100ml hot chicken stock
1 tbsp wholegrain mustard
1 tbsp clear honey
1 tsp finely chopped thyme leaves

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Nutrition: per serving

kcal726
fat47g
saturates18g
carbs3g
sugars3g
fibre0g
protein74g
salt0.71g

low

Method

step 1

Heat oven to 240C/220C fan/gas 9. Pat the pork all over with kitchen paper. Lightly rub all over with oil and sprinkle liberally with salt. Cook for 20 mins, turn down the oven to 190C/170C fan/gas 5, then cook for 30 mins per 500g (about 2 hrs). Remove from the tin, place on a serving plate and loosely cover with foil.
step 2

Pour off excess fat from the tin. Add stock to the tin, then stir to incorporate meat juices and sticky bits at the bottom. Pour through a sieve into a small pan. Add mustard, honey and thyme, plus juices from the resting meat. Stir and simmer for 5 mins until starting to turn syrupy. Serve alongside the pork.

RECIPE TIPS

USE UP PORK LEFTOVERS

Cook 125g egg noodles according to pack instructions. Heat 750ml chicken stock with knob of fresh root ginger, 1 sliced garlic clove, pinch caster sugar and 2 tbsp soy. Stir in 1 halved pak choi, then cook for 2 mins. Stir through leftover pork slices and noodles. Serve.

Recipe from Good Food magazine, June 2009

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A star rating of 5 out of 5.8 ratings

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