Honey-spiced roast pork

Ingredients for 4 servings:

• 100 g honey
• ½ tsp cinnamon
• 1 pinch of nutmeg
• ½ tsp allspice, ground
• 1 tsp clove(s), ground
• 2 tsp ground ginger
• ½ lemon(s), juice
• 1 kg roast pork (loin)
• Salt and pepper, black
• 30 g clarified butter
• 250 ml red wine, semi-dry or red grape juice
• 500 ml water
• 1 large onion(s), finely chopped
• ¼ chili pepper(s), fresh red, finely chopped
• 4 garlic cloves, finely diced
• some vegetable broth, instant
• 150 ml cream
• 1 tbsp cornstarch

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 14 hours 15 minutes

with a sauce of the finest

Heat the honey in a double boiler or microwave and mix with the cinnamon, nutmeg, cloves, allspice, ginger, and lemon juice. Wash the meat, pat dry, place in a freezer bag, and pour over the marinade. Let it marinate overnight in the refrigerator. Preheat the oven to 150°C fan/convection oven or 175°C top/bottom heat. Drain the roast and collect the marinade, then sprinkle with salt and pepper. Brown the meat all over in the heated clarified butter and add the vegetables. Pour in the red wine, marinade, and water. Cover and braise in the oven for about 1 1/2 – 1 3/4 hours, basting frequently with the sauce. Remove the meat, cut into slices, and cover with aluminum foil. Keep warm. Mix the cream with the cornstarch and add to the meat juices. Bring to a boil and season with salt, pepper, and the remaining spices. This goes well with rösti or boiled potatoes, buttered vegetables and the same type of wine that was used for braising.