Crisp roast pork with honey mustard gravy
For a summery roast, serve slices of pork with light gravy and a tangy green salad
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 2 hrs 20 mins
- 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.
- 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, sugar 3g, salt 0.71 g
Recipe from Good Food magazine, June 2009.
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http://www.bbcgoodfood.com/recipes/10792/
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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 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, sugar 3g, salt 0.71 g
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20 June 2009
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21 June 2009
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12 July 2009
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