Crisp roast pork with honey mustard gravy

Crisp roast pork with honey mustard gravy

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 2 hrs, 20 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
726
protein
74g
carbs
3g
fat
47g
saturates
18g
fibre
0g
sugar
3g
salt
0.71g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, June 2009

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
pipparoley's picture
  • 1
  • 2
  • 3
  • 4
  • 5

beautiful, cooking times were perfect. Gravey was so light ;-) Great for the summer lunch on a sunday

vrog's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Have just enjoyed this in the garden on a lovely summer Sunday evening! I couldn't quite see how the gravy and salad would work, but believe it does!!

emma_lewis18's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

wilko30's picture

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.

emmalouise283's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Questions

Tips