Honey Roast lion of pork

The perfect Sundays are made for roasting then relaxing with your feet up and having a little tipple. Roast pork loin is one of the easiest and tastiest joints of meat to cook. But it’s the one cut we are least likely to pick up in our weekly shop, I think it because we are not 100 percent what to do with it, or the on the timing of it. When It comes to cooking a roast dinner timing is key. Once you have your cooking time right, the dinner basically cooks itself.  For this dish I use 1kg of pork loin, the basic supermarket cut and can be found in the chill section. It costs between 6 to 8 euro and feeds a family of 4 easily.

The only utensils you need for this one is a roasting tin and a gravy boat/jug with a sift ( that’s it) The whole feast is cooked well under 2 hours including resting time. (that’s less than a stew) By picking up 1kgs of pork loin you have the exact cooking times, so you will end up with a perfect roast pork every time Enjoy x

so if you  pick up 1kgs of pork loin you have the exact cooking times with this one, Ending up with the perfect hony roast pork every time

Ingredients

1 kg loin of pork (an average supermarket cut)
2 tablespoons of olive oil
1 tablespoon of honey
1 tablespoon of sage, thyme and rosemary ( fresh or dried)
8 potatoes
2 onion
6 carrots
6 parsnips
2 bulbs of garlic
1 chicken stock cube
1 tablespoon of flour
1 pint of water

Method
Take pork out of all packaging leave at room temperature
Drizzle olive oil and honey over the top of the pork and rub the bottom of it with of sage, thyme and rosemary.. season with salt and pepper
Pre heat the oven on high to 220/240 C fan gas mark 9
Place your peeled veg in roasting tin and spray with olive oil. Place the pork in the centre and the veggies and potatoes around the joint with the two garlic bulbs unpeeled
Put the tray on the middle shelf of the oven

Cook on 220c for 20 minutes and then reduce the heat to 180/160c fan gas mark 4

Cook for another 60 mins at 180/160c (this is the perfect cooking time for 1kg of pork) stick in a skier to check if the juices run clear if so it’s cooked

Take out the pork and let it rest for 20 mins (loosely cover with tin foil) put the veg and potatoes on a plate and cover tightly with tin foil to keep warm.. while you make the delicious gravy

Place your roasting tin on the hob, mixing all the juices with a whisk, crumble over a chicken stock cube and mix again. Now add the flour and give another good mix …
Finally slowly pour a hot pint of water, quarter by quarter. Mixing as you pour.. Squeeze in the garlic bulbs, season with salt and pepper
Sift into a gravy boat/jug
And that’s it, the perfect roast pork loin dinner topped with to die for gravy,

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