John Myers
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Roast Pork with Sesame and Honey Crust and Carrot Vegetables
The perfect roast pork with sesame and honey crust and carrot vegetables recipe with a picture and simple step-by-step instructions.
For the roast
- 1,2 kg Roast pork or turkey
- 1 tbsp Freshly grated ginger
- 4 tbsp Soy sauce dark
- 1 Lemon, juice and zest
- 2 tbsp Orange jam
- 2 tbsp Forest honey liquid
- 2 tbsp Rapeseed oil
- 50 g Sesame seeds
For the carrot vegetables
- 800 g Carrots
- 2 Fresh onion
- 2 tbsp Rapeseed oil
- 150 ml Vegetable broth
- 50 ml Cream
- 1 tbsp Freshly chopped parsley
- Salt
- White milled pepper
- 1 pinch Sugar brown
- 1 Splash Freshly squeezed lemon juice
For the roast
- Rinse the meat and pat dry. Mix the soy sauce with the ginger, lemon juice and zest, jam, honey and sesame seeds. Brush the meat all around. Cover and leave to stand in the refrigerator overnight.
- The next day, take the meat out of the marinade, season with salt and fry in the hot oil until golden brown. Cook in the oven at about 180 degrees for about 1 hour. Brush with marinade every now and then and turn the roast.
For the vegetables
- Peel the carrots and cut into thin slices. Peel and dice the onion. Heat the rapeseed oil in a saucepan and sauté the onion cubes until translucent. Pour in the carrots, vegetable stock and cream. Add the carrots and cook until soft. Covered over medium heat for about 15 minutes. Season with sea salt, pepper, sugar and lemon juice. Stir in the chopped parsley.
The roast
- Take out of the oven and let rest briefly. Cut into slices and serve with side dishes.
- I served boiled potatoes with it. Good Appetite!!
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