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Honey and mustard roast pork
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This is a quick and easy way to serve a roast for two. Perfect at the weekend or during the week.
250g new potatoes, halved or quartered
2 tbsp olive oil
2 tbsp wholegrain mustard
2 tbsp clear honey
1 clove garlic, finely chopped
1 pork fillet, about 400g
15g pack fresh sage, roughly chopped
1. Preheat the oven to 190°C, gas mark 5. Cook the potatoes in a large pan of boiling water for 5 minutes, then drain thoroughly. Meanwhile, mix together the olive oil, mustard, honey, garlic and some seasoning.
2. Place the pork in a small roasting tin and arrange the potatoes around it. Spoon or brush the mustard mixture over the pork and scatter the sage over. Roast for 35-40 minutes, until the pork is thoroughly cooked through and there is no pink meat, and the potatoes are golden and tender.
3. Remove the pork to a carving board and allow to rest for about 5 minutes. Meanwhile, add 1-2 tbsp boiling water to the roasting juices in the tin and stir to incorporate, then bring back to the boil. Slice the pork and serve with the potatoes and gravy from the pan.
Typical values per serving:
This recipe was first published in May 2005.
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