Honey Mustard Roasted Pork Loin
Ingredients
- 1 kgRoast pork (whole)
- 3 tbspHoney (liquid)
- 2 tbspMustard (strong)
- 3 pcGarlic (unpeeled and crushed)
- 1 pcYellow onion (quartered)
- 30 gUnsalted butter (diced)
- 2 tbspRapeseed oil
- 2 pcThyme (sprigs)
- 1 pcRosemary (sprig)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Tender, juicy meat protected by a mahogany-brown lacquered crust. The scent of warm honey and thyme fills the air as the juices reduce to a thick, spoon-coating glaze.
- 1
Heat rapeseed oil in a pan. Sear the pork roast on all sides until a uniform golden crust forms. The meat must be seared, not boiled.
- 2
In a bowl, mix honey and mustard. Crush the garlic cloves with the flat of a knife. The mixture should be smooth and sticky.
- 3
Place the roast in a dish with the quartered onion, thyme, rosemary, and garlic. Brush generously with the honey-mustard mix. Dot the top with small pieces of butter.
- 4
Bake at 180°C. Every 15 minutes, baste the meat with the cooking juices from the bottom of the dish. The liquid should become syrupy and glossy.
- 5
Remove the dish from the oven. Cover with foil and let rest. This step allows the fibers to relax and the juices to redistribute to the center of the meat.
Frequently asked questions
How do you get this dish right?
- Never pierce the meat with a fork, or you'll lose all the juices.
- Resting is as important as cooking: allow at least 15 minutes under foil.
- If the sauce reduces too quickly, add a splash of water to deglaze the pan drippings.
How long does this dish keep?
Store for up to 3 days in the refrigerator in an airtight container with its juices.
