Honey Glazed Pork Loin
- Preparation and cooking time
- Total time
- More effort
- Serves 6
Ingredients
- 1 kg pork loin,
- 300ml cider
- 2 tbsp olive oil
- 3 tbsp grainy mustard
- 2 tbsp clear honey
- 2 tspn dried sage
- 1 onion, chopped
- 100g Jordans Natural Oats
- 2 tbsp chopped fresh parsley
- 3 premium pork sausages
- 1 tspn cornflour
- Sea Salt
- Freshly ground black pepper
Method
- STEP 1Preheat the oven to 180 C. fan 170 C, Mk 4. Rinse the pork loin, and pat dry all over with kitchen paper, or a clean kitchen teatowel. Set in a roasting tray.
- STEP 2Mix together 100ml of the cider, half of the oil, the mustard, honey, sage, sea salt and pepper in a small bowl. Spoon this mix over the pork, and cover loosely with foil or baking parchment. Bake for 1 hour and 30 minutes, basting every 20 minutes with the pan juices.
- STEP 3Meanwhile, cook the chopped onion in the remaining oil for a few minutes, just to soften. Mix this with the oats and parsley, and the sausage meat from the sausages. Take 4 tbsp of cooking juices from the meat pan and add to the sausage and oats, stirring in well. Divide the mixture into 8. Shape these into 8 golfball sized balls. Transfer to an oiled baking tray, and bake for 20 minutes.
- STEP 4When the pork and the stuffing balls are cooked, set aside to keep warm. Moisten the cornflour with a little of the cider. Set the roasting tray over a high heat, and pour on the remaining cider, scraping any residue from the bottom. Add the cornflour, and stir until thickened.
- STEP 5Serve the pork and the stuffing balls hot, with the sauce spooned over.