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Honey Glazed Pork Loin
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Honey Glazed Pork Loin

A star rating of 4.5 out of 5.2 ratingsRate
  • Preparation and cooking time
    • Total time
  • More effort
  • Serves 6
A roast pork loin glazed with honey, and served with a stuffing made from Jordans oats.


  • 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


  • STEP 1
    Preheat 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 2
    Mix 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 3
    Meanwhile, 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 4
    When 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 5
    Serve the pork and the stuffing balls hot, with the sauce spooned over.

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A star rating of 4.5 out of 5.2 ratings

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