- 2kg pork loin bone in, fat scored
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 100ml hot chicken stock
- 1 tbsp wholegrain mustard
- 1 tbsp clear honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 1 tsp finely chopped thyme leaves
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.