When I was a very young bride, many moons ago the old Italian mother of a friend of mine taught me about making slits into pork and beef roasts and inserting slivers of garlic to add fabulous flavours to the meat. It made such a wonderful difference I have been doing it ever since. And it doesn't take a lot to add a real flavor boost.
Honey is another thing which goes really well with pork, and garlic for that matter. Pork is naturally kind of a sweet meat, and very rich. Honey helps to accentuate that richness very well. Think honey garlic spareribs . . .but there is no soy in this recipe. Not needed. I use orange juice instead, because you know pork is also a meat that goes very well with fruit . . .
A lot of the flavor comes from the rub mixture of salt, pepper, paprika and thyme. It's such a simple way to get extra flavor and color. The combination of the rub, the sauce . . . heavenly.
A bit of chicken stock in the bottom of the tin helps to keep the meat moist and along with frequent basting ensures that you will have a beautifully flavoured, coloured, succulent and tender roast. A few slices of this with some of the pan juices spooned over top and you're in heaven. Fabulous contrast of flavours that marry together in bliss!
*Honey and Garlic Roasted Pork Loin*
Serves 4Printable Recipe
It doesn't take a lot of effort to create something tasty. Honey, orange, garlic, thyme. It's a winner!
1 2-lb boneless pork loin roast1 tsp fine sea salt1/2 tsp black pepper1/2 tsp paprika1/2 tsp dried thyme2 fat cloves of garlic, peeled and slivered2 TBS orange juice2 TBS olive oil60ml of liquid honey (1/4 cup)125ml of chicken broth (1/2 cup)
Preheat the oven to 190*C/375*F/ gas mark 5. Mix the salt, pepper, paprika and thyme together. Set aside.
Take your pork loin and cut deep slits into it at regular intervals from the top. Push a sliver of garlic down into each. Rub it all over with the salt mixture. Place it into a small roasting tin. Mix together the honey, juice and oil. Pour this mixture over top of the pork roast. Pour the broth into the bottom of the pan. Roast it in the oven for 45 to 60 minutes, basting it frequently. The juices should run clear. (145*F/62*C) Remove the pork from the pan to a heated plate and cover lightly. Keep warm. Strain the juices from the pan into a saucepan. Bring to a boil and reduce until slightly thickened.
Slice the roast to serve with some of the juices spooned over top.
