Crisp roast pork with honey mustard gravy

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Emma Lewis

2 ratings

Recipe by Emma Lewis

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1. Video tutorial: Perfect crackling

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.
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.

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.

PER SERVING

726 kcalories, protein 74g, carbohydrate 3g, fat 47 g, saturated fat 18g, fibre 0g, salt 0.71 g

Latest comments and suggestions

• emmalouise283

  20 June 2009

  emmalouise283 rated and commented on this recipe

  

  The honey and mustard in the gravy made a lovely change and added a light, summery feel to Sunday lunch which we ate outside. Will definately make again.

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• wilko

  21 June 2009

  wilko commented on this recipe

  This is lovely for a summer roast. We did it with potatoes and salad. The 'gravy' is pale and thin in consistency so it was really nice drizzled over the salad leaves.

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• What's for dinner?

  12 July 2009

  What's for dinner? rated and commented on this recipe

  

  Great when you want a sit down meal, but the sun is shining outside. Loved the gravy and fresh salad to go with.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook min 2 hrs 20 mins

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

PER SERVING

726 kcalories, protein 74g, carbohydrate 3g, fat 47 g, saturated fat 18g, fibre 0g, salt 0.71 g

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