Honey Mustard Roasted Pork Loin

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.

• Prep: 15 min
• Cook: 60 min
• Difficulty: Easy
• Calories: 576
• Protein: 57 g
• Carbs: 14 g
• Fat: 32 g

Ingredients

• 1 kg Roast pork ( whole )
• 3 tbsp Honey ( liquid )
• 2 tbsp Mustard ( strong )
• 3 pc Garlic ( unpeeled and crushed )
• 1 pc Yellow onion ( quartered )
• 30 g Minimum butter sweet ( diced )
• 2 tbsp Rapeseed oil
• 2 pc Thyme ( sprigs )
• 1 pc Rosemary ( sprig )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Searing the meat

   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. Preparing the glaze

   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. Roasting

   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. Basting and cooking

   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. Crucial resting

   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.

Chef's tips

• 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.

Storage

Store for up to 3 days in the refrigerator in an airtight container with its juices.