Honeyed Pork with a Port and Rosemary Juslie

This recipe is reproduced with the kind permission of Michael Young of the Institute of Northern Ireland Beekeepers. On their website you will find more of his exceptional and innovative recipes.

Serves 6

Ingredients - for the pork

• 2.25kg (5lb) Pork Loin
• 4 Tablespoons of oil
• ½ Jar of honey
• 1 carrot, 1 onion
• Salt
• For basting, 200gm butter melted and 200gm honey
• For garnish, chives, parsley

Method

1. Pre-heat oven to 200C; 400F; Gas 6
2. Prepare a roasting tray by adding cooking oil as well as the roughly chopped carrots and onions. To help prevent the honey from burning on the base of the tray, just add a little water.
3. Prepare the pork loin by scoring the skin in a criss-cross design with the tip of a sharp knife.
4. Rub some salt well into the incisions followed by some honey all over the skin.
5. Place the pork on top of the vegetables and then into the oven on the middle shelf. Turn down the heat to around 300 degrees to slowly bake. Cook for 10 minutes per pound, or 15 minutes per pound for a more well-done joint.
6. During the cooking, baste the meat with melted butter and honey. Make sure that the honey has not got too brown. If this happens, lower the temperature a little more or cover with aluminium foil.
7. When cooked, remove the joint from the roasting tray and allow to rest in a warm place.

Ingredients - for the juslie

• 1 sprig of rosemary, de-stemmed
• 300ml (half a pint) beef stock
• 150ml (quarter of a pint) Port
• Half an Onion
• 2 tsp crushed black peppercorns
• 2 tsp cornflour dissolved in 2 tbsp water
• Salt and pepper to taste

Method

1. Skim off any fat from the roasting pan
2. Add finely chopped onion and peppercorns to the tray and fry.
3. Add the stock, rosemary and port to the remaining juices in the pan. Bring to the boil and then reduce the heat and maintain at a simmer over a moderate heat for 5 minutes, stirring constantly, scraping the bottom of the roasting tray to deglace.
4. Check for seasoning.
5. Remove from the heat and add the cornflour (mixed with water), return to the heat and reboil stirring well.
6. Strain and set aside.

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