Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Monday, 2 December 2013

Honey and Garlic Roasted Pork



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When I was a very young bride, many moons ago the old Italian mother of a friend of mine taught me about making slits into pork and beef roasts and inserting slivers of garlic to add fabulous flavours to the meat.  It made such a wonderful difference I have been doing it ever since.   And it doesn't take a lot to add a real flavour boost.

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Honey is another thing which goes really well with pork, and garlic for that matter.   Pork is naturally kind of a sweet meat, and very rich.  Honey helps to accentuate that richness very well.   Think honey garlic spareribs . . .but there is no soy in this recipe.  Not needed. I use orange juice instead, because you know pork is also a meat that goes very well with fruit . . .

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A lot of the flavour comes from the rub mixture of salt, pepper, paprika and thyme.  It's such a simple way to get extra flavour and colour.    The combination of the rub, the sauce . . . heavenly.

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A bit of chicken stock in the bottom of the tin helps to keep the meat moist and along with frequent basting ensures that you will have a beautifully flavoured, coloured, succulent and tender roast.   A few slices of this with some of the pan juices spooned over top and you're in heaven.   Fabulous contrast of flavours that marry together in bliss!

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*Honey and Garlic Roasted Pork Loin*
Serves 4
It doesn't take a lot of effort to create something tasty.   Honey, orange, garlic, thyme.   It's a winner!

1 2-lb boneless pork loin roast
1 tsp fine sea salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp dried thyme
2 fat cloves of garlic, peeled and slivered
2 TBS orange juice
2 TBS olive oil
60ml of liquid honey (1/4 cup)
125ml of chicken broth (1/2 cup)  

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Preheat the oven to 190*C/375*F/ gas mark 5.  Mix the salt, pepper, paprika and thyme together.  Set aside.

Take your pork loin and cut deep slits into it at regular intervals from the top.  Push a sliver of garlic down into each.   Rub it all over with the salt mixture.  Place it into a small roasting tin.   Mix together the honey, juice and oil.   Pour this mixture over top of the pork roast.   Pour the broth into the bottom of the pan.   Roast it in the oven for 45 to 60 minutes, basting it frequently.  The juices should run clear.  (145*F/62*C)  Remove the pork from the pan to a heated plate and cover lightly.  Keep warm.   Strain the juices from the pan into a saucepan.  Bring to a boil and reduce until slightly thickened.

Slice the roast to serve with some of the juices spooned over top.

12 comments:

  1. Oh that looks divine, Marie! I remember watching an episode of Julia Childing using some thingamabob to insert bits of garlic into roasts, ages ago, your idea is great and I will definately try it. Thank you for fixing the coding I now see a white background and it's so easy to read the recipes.

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  2. Opps, didn't catch my typo, Julia Child, not Childing.

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  3. Glad you can now read it MM. I think Julia Child was a wonderful cook. One of my cooking Gods. :-)

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  4. My husband loves to use garlic like that too.

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  5. I made this for dinner tonight and it came out picture perfect! My whole family loved it and told me that I need to make it again soon. the flavor combination is wonderful!

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  6. So glad you enjoyed Michelle! Thanks for taking the time to let me know! xx

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  7. Just made this for dinner - it was amazing! Beautiful flavours. Having never roasted meat before, I was especially pleased with the result, thanks Marie!

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  8. Ellie, so glad you enjoyed! Thanks so much for coming back to tell me! You made my day!

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  9. This looks delicious! Is it possible to make in the slow cooker?

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  10. I have never used the slow cooker Erin, but I can't see why you couldn't. In the slow cooker however I would be tempted to use a pork butt or shoulder instead of a loin. The butt and shoulder are two cuts which benefit and become really succulent from long slow cooking. The loin has a tendancy to toughen because it is so lean. Let me know how you get on! Oh, and in the slow cooker, I would also brown the roast first. Hope this helps!

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  11. Thank you!!! I have a pork loin so I will make it in the oven. Thanks for the tip! I will try it in the slow cooker with a shoulder or butt cut and let you know how it comes out!

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  12. You're welcome Erin, I may give this a go in the slow cooker myself with a shoulder or butt! I hope you enjoy the loin! Can't wait to hear about your experience!

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