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Honey and Thyme Roasted Pork
When we saw this recipe in an advertizing flyer, we thought that the last thing we needed
was yet another recipe for roast pork. But after reading it carefully and experimenting with
it a few times, we concluded that another recipe for roast pork was exactly what we
needed.
| 2 1/2 pound boneless pork roast |
3 large garlic cloves, sliced |
| 12 sage leaves |
2 sprigs thyme |
| 2 T. sea salt |
2 T. olive oil |
| 2 large onions, finely chopped |
1 large carrot, finely chopped |
| 1 Bouquet Garni |
1 1/2 c. water |
| 3 T. red wine vinegar |
3 T. honey |
- Using a sharp knife, cut 9-12 slices in the top of the roast. Insert a sliver of garlic
into each cut. Mix the sage, thyme, and salt together, and rub them
over the pork. Put the roast in a ziplock bag, and refrigerate it overnight.
- About two to three hours before you plan to serve, pull the pork out of the refrigerator,
and allow it to come up to room temperature. Meanwhile, preheat the oven to 400o.
- Heat the oil in a deep, heavy pot. Add the pork, and brown it on all sides.
Add the onions, carrots, and herbs. Cover the pot, and put it in the oven.
- Roast the pork for 1 1/4 hours. Remove the roast from the pot. Add the water to
the pot, place it over a medium high heat, and deglaze the pot. Let the water
continue to boil until it is reduced by half. Meanwhile, turn the oven temperature up
to 475o.
- Dissolve the vinegar and honey into the sauce. Return the pork to the pot, baste it,
and return the pot to the oven, uncovered, for 15 minutes. Baste often.
- Remove the roast to a serving platter, and let it rest for 15-20 minutes. Strain the
sauce from the pot, and serve the roast with the sauce on the side.
6 servings
Source: Chef Christopher Carey, Ashby Inn
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