Honey Roast Pork with Herbs |
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Serves 4 to 6 people
Ingredients 450g pork tenderloin 30ml thick honey 30ml tbsp mustard 5ml chopped fresh rosemary 2.5ml chopped fresh thyme 1.5ml whole tropical peppercorns fresh rosemary and thyme sprigs, to garnish potato gratin and cauliflower, to serve
For red onion confit 4 red onions 350ml vegetable stock 15ml red wine vinegar 15ml caster sugar 1 garlic clove, crushed 30ml ruby port pinch of salt
Methods 1. Pre-heat the oven to 180°C. Trim off any visible fat from the pork. Put the honey, mustard, rosemary and thyme in a small bowl and mix them together as well. 2. Crush the peppercorns using a pestle and mortar. Spread the honey mixture over the pork and sprinkle with the crushed peppercorns. Place a non-stick roasting tin and cook in the pre-heated oven for 35 - 45 minutes. 3. For the red onion confit, slice into rings and put them into a heavy based saucepan. 4. Add the stock, vinegar, sugar and garlic clove to the saucepan. Bring to the boil, then reduce the heat. Cover and simmer for 15 minutes. 5. Uncover and pour in the port and continue to simmer, stirring occasionally, until the onions are soft and the juices thick and syrupy. Season to taste with salt. 6. Cut the pork into slices and arrange on 4 warmed plates. Serve garnished with rosemary and thyme and accompanied with the red onion confit, potato gratin and cauliflower. Read to serve.
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