Honey Glazed Pork Loin
Honey Glazed Pork Loin
This roast pork loin glazed with honey, and served with a stuffing made from Jordans oats, would make a gorgeous alternative to Christmas Turkey this year.
Prep time: 15 mins
Cook time: 1 hr 30 mins
Serves: 6
Ingredient's:
1 kg pork loin,
300ml cider
2 tbsp olive oil
3 tbsp grainy mustard
2 tbsp clear honey
2 tspn dried sage
1 onion, chopped
100g Jordans Natural Oats
2 tbsp chopped fresh parsley
3 premium pork sausages
1 tspn cornflour
Sea Salt
Freshly ground black pepper
Method:
1. Preheat the oven to 180 C. fan 170 C, Mk 4. Rinse the pork loin, and pat dry all over with kitchen paper, or a clean kitchen teatowel. Set in a roasting tray.
2. Mix together 100ml of the cider, half of the oil, the mustard, honey, sage, sea salt and pepper in a small bowl. Spoon this mix over the pork, and cover loosely with foil or baking parchment. Bake for 1 hour and 30 minutes, basting every 20 minutes with the pan juices.
3. Meanwhile, cook the chopped onion in the remaining oil for a few minutes, just to soften. Mix this with the oats and parsley, and the sausage meat from the sausages. Take 4 tbsp of cooking juices from the meat pan and add to the sausage and oats, stirring in well. Divide the mixture into 8. Shape these into 8 golfball sized balls. Transfer to an oiled baking tray, and bake for 20 minutes.
4. When the pork and the stuffing balls are cooked, set aside to keep warm. Moisten the cornflour with a little of the cider. Set the roasting tray over a high heat, and pour on the remaining cider, scraping any residue from the bottom. Add the cornflour, and stir until thickened.
5. Serve the pork and the stuffing balls hot, with the sauce spooned over.
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