Serves 6

Fairlady - - ADVERTORIAL -

• 1.8kg deboned pork loin, tied with string For the glaze • ½ cup honey • 2 tbsp brown sugar • 2 tsp ginger, ground • 2 tbsp Di­jon mus­tard • Hi­malayan salt and black pep­per • 150g fine beans • 120g sugar snap peas • 120g peas • 2 tbsp but­ter • 3 nec­tarines, pips re­moved, sliced

1. Pre­heat the oven to 170°C. In a small bowl, whisk the in­gre­di­ents for the glaze to­gether and sea­son well.

2. Place the pork loin on a lined bak­ing tray, brush with half the glaze and roast for 1 hour 15 min­utes, bast­ing oc­ca­sion­ally with pan juices. In­crease the heat to 200°C, brush with the re­main­ing glaze and roast for about 20 min­utes more, or un­til pork is cooked through and dark gold.

3. For the veg­eta­bles: lightly steam them, then toss with 1 tbsp but­ter and sea­son. Pan-fry the nec­tarine slices in 1 tbsp but­ter un­til golden, then sea­son.

4. To serve: re­move the string and al­low pork loin to stand for 5 min­utes be­fore slic­ing. Serve with veg­eta­bles and grilled nec­tarines.

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