Ingredients:
1 Australian pork mini roast or ask butcher for pork nut roast
1/3 cup CAPILANO honey
1/3 cup cooking oil
1/3 cup lemon juice
Method:
1. Place pork on roasting rack, brush with a combination of CAPILANO honey, oil and lemon juice.
2. Place in a pre-heated oven at 180°C. Cook for approximately 40 minutes per 500g, 80 minutes per 900g.
3. Baste regularly during cooking. To test, pierce with a skewer, the juices should run clear. Rest for at least 10 minutes.
4. Serve with steamed vegetables, baked potatoes and gravy.
Notes:
• When baking, always remember to place the shelves in the oven before pre-heating. Open the door quickly, add food and close straight away, this way you will not lose heat.• Always rest the meat before carving as this allows the meat to relax - the result is a more juicy, tender roast. As pork is low in fat, bake low fat potatoes in a separate pan by simply spraying with a film of olive oil spray.
• The lemon honey mixture gives a marvellous colour to the pork and also makes a wonderful base to any instant gravy mix.
