Tuesday, 9 March 2010

Honey Roast Pork
with Rosemary Pine Nut and Raisin Stuffing

Can be eaten hot as a roast dinner and any leftover pork is delicious cold with jacket potatoes, salad and apple coleslaw (replace the carrot with grated apple and add a few raisins).


1.25-1.5 kg rolled pork shoulder
2 sprigs Rosemary, leaves only, finely chopped
100 g seedless raisins
2 cloves garlic
75 g pine nuts
Salt and freshly ground black pepper
2 tbsp clear honey

Pre-heat the oven to 220C / 425F / gas 7

Chop the raisins, pine nuts and garlic and add the chopped rosemary mix with 1 tbsp honey.  If the meat hasn't been rolled yet, spread over the mixture , roll up and secure with string.  If you buy it ready rolled just press the mixture deep into the gaps.

Season with salt and pepper and spread the remainder of the honey over the pork, including the skin.

Sit the meat on a sheet of foil placed inside a roasting tin, bring the foil round the sides of the pork, this will save the juices, leave the top skin exposed.

Place in the oven on a high shelf for 10 minutes then baste with the honey juices.  Place the meat on a lower shelf and lower the oven temperature to 170C / 325F / gas 3 and cook, basting occasionally. for 2 hours.

Rest the meat while you make the glaze.  Put the juices in a pan and drain off the fat let the juices boil hard for a couple of minutes until thickened.  Brush the glaze over the pork.

To serve cut the meat into thin slices and eat hot or cold.

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