| Recipe from the Black Countess Roasted Pork with Honey Ingredients120 g of liquid honey1,2 kg of pork fillet per roast, not burnt2 spoonfuls of balsamic vinegar2 spoonfuls of lemon juice2 spoonfuls of olive oil for the baking tray1 clove of crushed garlic1 spoonful of aromatic herbs50 g of chopped butter, pepper PreparationPreheat the oven to 200°C.In a small saucepan mix honey, vinegar, 2 tablespoons of lemon juice, oil, garlic, salt and pepper. Thicken the icing over medium heat for 2 minutes, stirring frequently. Grease the baking tin with the roast, brush with half of the icing and bake in the oven for 30 minutes. Turn the roast, brush it with the rest of the frosting and continue cooking for 25-30 minutes, sprinkling it regularly with the cooking sauce. Let the roast rest in the oven off for 5 minutes, then place it on the serving plate. Degrade the pan over high heat with 2 tablespoons of hot water and the remaining lemon juice, scratching the bottom well with a spatula, then incorporate the butter, stirring. Correct the sauce dressing and serve it in the sauce boat, with the roast that you will slice at the last moment. |
