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.
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 . . .
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.
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!
*Honey and Garlic Roasted Pork Loin*
2 TBS olive oil60ml of liquid honey (1/4 cup)