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Roast pork loin with lemon, thyme & honey
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Serves: 6 - 8
1.2kg Waitrose 1 Free Range Hampshire Pork Boneless Loin Roast
3 tbsp olive oil
450g (about 4) carrots
450g (about 4 large) parsnips
400g pack Waitrose Echalion Shallots
2 unwaxed lemons
½ x 20g pack thyme, leaves only, plus extra to serve
3 cloves garlic, crushed
4 tbsp clear honey
½ x 500ml Cooks’ Ingredients Chicken Stock
1. Preheat the oven to 200°C, gas mark 6. Put the pork into a large roasting tin. Rub with 1 tbsp oil, then season. Put into the oven and cook for 1 hour.
2. Meanwhile, peel the carrots and parsnips, then quarter lengthways. Peel and halve the shallots and slice 1 of the lemons. Mix the finely grated zest and juice from the remaining lemon with the thyme, garlic, honey and remaining oil. Season.
3. Remove the pork from the oven. Scatter the vegetables and lemon slices around the pork, and drizzle with the honey mixture. Turn the vegetables over to coat. Return the tray to the oven for 45 minutes.
4. Add the stock to the tin and roast for a further 15 minutes, until the meat is cooked through, there is no more pink meat and the vegetables are tender and sticky. Remove from the oven, cover with foil and leave in the tin to rest for 15 minutes. Carve the meat and serve with the vegetables and pan juices. Great with leek and mustard mash (see recipe at waitrose.com).
Typical values per serving:
To serve 8.
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