Crisp roast pork with honey mustard gravy

Crisp roast pork with honey mustard gravy

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(8 ratings)

Prep: 10 mins Cook: 2 hrs, 20 mins


Serves 4
For a summery roast, serve slices of pork with light gravy and a tangy green salad

Nutrition and extra info

Nutrition: per serving

  • kcal726
  • fat47g
  • saturates18g
  • carbs3g
  • sugars3g
  • fibre0g
  • protein74g
  • salt0.71g
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  • 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
    olive oil

    Olive oil

    ol-iv oyl

    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


  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.

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Comments, questions and tips

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27th May, 2012
beautiful, cooking times were perfect. Gravey was so light ;-) Great for the summer lunch on a sunday
25th Jul, 2010
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!!
12th Jul, 2009
Great when you want a sit down meal, but the sun is shining outside. Loved the gravy and fresh salad to go with.
21st Jun, 2009
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.
20th Jun, 2009
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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