Herb and Honey Roast Pork
By: Anonymous
Published: Monday, February 22, 2010 - 12:18pm

Ingredients




1 1/2 kg Loin of pork, bones required for trivet and stoc
3 Garlic cloves, cut into slithers
12 Fresh sage leaves
2 Thyme sprigs
2 Onions
1 Bouquet garni
1 Carrot, sliced
2 tablespoons Groundnut oil
1/2 pint Water
2 tablespoons Clear honey
2 tablespoons Red wine vinegar

Preparation

1 Prepare the pork the day before you require it. Insert slivers of garlic all down the joint. 2 Roll the sage leaves by hand and season them with salt and pepper before inserting them into the pork with the aid of a small sharp knife. Rub the roast all over with the salt and thyme. 3 Wrap it in cling film and place into the refrigerator. 4 After a day of marinating, remove the roast, wipe it and let it come up to room temperature. 5 Heat the oil in a casserole. When hot, place the pork loin and broken bones within. Leave the meat to brown turning occasionally. Add the onions and bouquet garni, cook for 3-4 minutes. 6 Place in the preheat oven (240C/475F/gas 9 for 10 minutes then turn down to 200C/400F/gas 6 and leave to roast for 1 1/2 hours. Cover with the honey and remove from the oven, leave to rest and deglaze the pan with vinegar and water, reduce and serve with the carved pork. 7 Serve with herb potatoes in goose fat.