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Crisp Roasted Pork With Honey Mustard Gravy

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  Pork loin bone in 4 1⁄2 Pound, fat scored (4 Pound 8 Ounce / 2 Kilogram)
  Olive oil 1 Tablespoon
  Hot chicken stock 3 1⁄2 Fluid Ounce (100 Milliliter)
  Whole grain mustard 1 Tablespoon
  Clear honey 1 Tablespoon
  Finely chopped thyme 1 Teaspoon

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 Summary

Difficulty Level: 
Main Dish
Gourmet, Healthy

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3611 Calories from Fat 1678

% Daily Value*

Total Fat 187 g287%

Saturated Fat 58.8 g293.8%

Trans Fat 1.4 g

Cholesterol 1309.3 mg436.4%

Sodium 1147.6 mg47.8%

Total Carbohydrates 17 g5.8%

Dietary Fiber 0.85 g3.4%

Sugars 14.1 g

Protein 439 g877.4%

Vitamin A 6.9% Vitamin C 13.8%

Calcium 17% Iron 67.3%

*Based on a 2000 Calorie diet

Crisp Roasted Pork With Honey Mustard Gravy Recipe