Crisp roast pork with honey mustard gravy

Name: Crisp roast pork with honey mustard gravy
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 kgs pork loin bone in, fat scored; 1 Tbsp olive oil; 100 milliliters hot chicken stock; 1 Tbsp wholegrain mustard; 1 Tbsp clear honey; 1 teaspoon finely chopped thyme leaves

Crisp roast pork with honey mustard gravy takes approximately 2 hours and 30 minutes from beginning to end. One portion of this dish contains around 100g of protein, 67g of fat, and a total of 1049 calories. This gluten free, dairy free, paleolithic, and primal recipe serves 4. Head to the store and pick up pork loin, olive oil, clear honey, and a few other things to make it today.

Instructions

Heat oven to 240C/220C fan/gas

Equipment you will use

Oven

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).

Ingredients you will need

Pork

Salt

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Oven

Remove from the tin, place on a serving plate and loosely cover with foil.

Equipment you will use

Aluminum Foil

Pour off excess fat from the tin.

Add stock to the tin, then stir to incorporate meat juices and sticky bits at the bottom.

Ingredients you will need

Stock

Meat

Pour through a sieve into a small pan.

Equipment you will use

Sieve

Frying Pan

Add mustard, honey and thyme, plus juices from the resting meat. Stir and simmer for 5 mins until starting to turn syrupy.

Ingredients you will need

Mustard

Honey

Thyme

Meat

Serve alongside the pork.

Ingredients you will need

Pork

Equipment

Ingredients

Servings:

2kgs

pork loin bone in, fat scored 1Tbsp

olive oil 100milliliters

hot chicken stock 1Tbsp

wholegrain mustard 1Tbsp

clear honey 1teaspoon

finely chopped thyme leaves

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Crisp. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.