Name: Herb And Honey Roast Pork
Ingredients: 1 1/2 kg Loin of pork; bones required for; ; trivet and stock; 3 Garlic cloves; cut into slithers; 12 Fresh sage leaves; 2 Thyme sprigs; 2 Onions; 1 Bouquet garni; 1 Carrot; sliced; 2 tb Groundnut oil; 1/2 pt Water; 2 tb Clear honey; 2 tb Red wine vinegar

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Coxon’s kit, Coxon1	6	servings

INGREDIENTS

1 1/2	kg	Loin of pork; bones required for
		; trivet and stock
3		Garlic cloves; cut into slithers
12		Fresh sage leaves
2		Thyme sprigs
2		Onions
1		Bouquet garni
1		Carrot; sliced
2	tb	Groundnut oil
1/2	pt	Water
2	tb	Clear honey
2	tb	Red wine vinegar

INSTRUCTIONS

Prepare the pork the day before you require it. Insert slivers of garlic
all down the joint.
Roll the sage leaves by hand and season them with salt and pepper before
inserting them into the pork with the aid of a small sharp knife. Rub the
roast all over with the salt and thyme.
Wrap it in cling film and place into the refrigerator.
After a day of marinating, remove the roast, wipe it and let it come up to
room temperature.
Heat the oil in a casserole. When hot, place the pork loin and broken bones
within. Leave the meat to brown turning occasionally. Add the onions and
bouquet garni, cook for 3-4 minutes.
Place in the preheat oven (240C/475F/gas 9 for 10 minutes then turn down to
200C/400F/gas 6 and leave to roast for 1 1/2 hours. Cover with the honey
and remove from the oven, leave to rest and deglaze the pan with vinegar
and water, reduce and serve with the carved pork.
Serve with herb potatoes in goose fat.
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