John Myers
Glazed Loin of Pork
The perfect glazed loin of pork recipe with a picture and simple step-by-step instructions.
- 2000 g Loin of pork
- 3 piece Carrots
- 1 piece Garlic marriage
- 6 Discs Pancetta or bacon
- 1000 g Triplets (small potatoes)
- 2 tbsp Soy sauce
- 2 tbsp Cane sugar
- 1 piece Lime
- 2 tbsp Honey
- 2 Stalk Rosemary
- 100 g Butter
- Sea-Salt
- Olive oil
- Wash the triplets and place whole in a roasting tray or casserole dish. Peel the carrots, cut into pieces approx. 5 cm in size and add to the triplets. Peel the garlic and press it with the potatoes or chop it finely beforehand and then add it. Pluck the rosemary needles and also place in the baking dish. Roughly cut the pancetta and place in the roaster. Add a good sip of olive oil to the vegetables and pancetta, season with plenty of salt and mix well.
- Pierce the loin of pork from above approx. 10 cm deep a few times with a narrow knife and insert a piece of butter into the recess.
- Preheat the oven to 170 ° Celsius top / bottom heat.
- For the glaze, stir together the soy sauce, brown sugar, a pinch of salt, the juice of a lime and honey.
- Place the meat on the potatoes with the bones facing down (as in the picture), brush with the glaze and place in the oven on the lowest rail for 2.5 hours.
- Before serving, I like to brush the meat again with a little honey, which gives it a wonderful shine.
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