1.35 kg (3 lb) prime fresh pork roasting joint
4 tbsp Dijon mustard
2 tbsp fresh rosemary, chopped finely
juice 1 lemon
4 tbsp runny honey
1 tbsp soy sauce
4 tbsp Dijon mustard
2 tbsp fresh rosemary, chopped finely
juice 1 lemon
4 tbsp runny honey
1 tbsp soy sauce
method
1. Preheat the oven to 190°C (375°F) gas mark 5.and cook the pork as directed on pack.
2. Wipe the pork and place into a roasting tin.
3. In a mixing bowl mix all the remaining Ingredients together and brush half over the joint.
4. After 80 minutes baste the joint with the remaining glaze and continue to cook.
5. Take the joint out of the oven and leave to rest for 10 minutes before carving.
6. Serve with seasonal vegetables. Garnish with extra small sprigs of rosemary and lemon wedges.
2. Wipe the pork and place into a roasting tin.
3. In a mixing bowl mix all the remaining Ingredients together and brush half over the joint.
4. After 80 minutes baste the joint with the remaining glaze and continue to cook.
5. Take the joint out of the oven and leave to rest for 10 minutes before carving.
6. Serve with seasonal vegetables. Garnish with extra small sprigs of rosemary and lemon wedges.
serving amount
serves 8
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