This roast pork with Worcester sauce and honey is served with potatoes and it is sprinkled with rosemary which just gives a greater pinch to its glorious taste! It’s cooked in a cast iron casserole or another type of casserole that uses the same technology, and it’s finely caramelized to give a memorable final result :-) Your turn to play as soon as possible because everything is welcome in the pork, as the French say, even with an English sauce ;-)
In two words:
“We are on a mission; we are sent to civilize humans on earth”
difficulty – easy
preparation– 5’
cooking - 35’ (with the lid on) + 7’ (without the lid) + 5’ (under the grill)
serves - 2
Ingredients
- 250gr higher-welfare loin of pork without the bones, with some skin on, rolled and tied
- 3 tablespoons of Worcester sauce
- 1 tablespoon of liquid honey
- 1 tablespoon of olive oil
- 1 tablespoon of Xérès vinegar (or any other red wine vinegar)
- 3 cloves of garlic of medium size + 1 for the pork
- 2 pinches of fleur de sel or coarse salt
- 10 turn mills of Kampot black pepper
- 1 + ½ teaspoon of rosemary
- 6-7 potatoes of medium size
Steps
- Preheat the oven at 180°C
- Peel the potatoes
- Add some water in a casserole and place the potatoes in it
- Cook the potatoes for 15’-20’
- Peel the cloves of garlic and slice them in medium size slices
- Make some cuts with the knife into the meat and fill them in with the slices of garlic and some salt and pepper
- Prepare the sauce to cover up the meat; in a bowl blend with a whisk:
- the Worcester sauce
- the honey
- the olive oil
- the vinegar
- salt and pepper
- Once the sauce is blended, cover the meat all over and place it in a cast iron casserole or a casserole of a similar technology
- Once the potatoes are cooked as indicated above, get them out of the boiling water and slice them in medium size slices
- Place them all around the meat
- Place the remaining cloves of garlic among the potatoes
- Add salt and pepper
- Pour the rest of the sauce (if there is any left) on the potatoes
- Sprinkle with rosemary
- Put the lid on and cook for 35’, then for 7’ without the lid, and finally for 5’ under the grill
- Serve with some white wine
- Savourez !
What’s the story behind this recipe?
I imagined this recipe because I wanted to use once more the English sauce called Worcester sauce which I had used for the first time in my life to make the Salmon with lemon juice and wasabi. Try to make this recipe and you will see that it’s really really good!
I promise I will create new recipes with Worcester sauce because it’s best to capitalize on it once it’s bought!
o-o C'est si bon ! o-o
- Categories: Food from Around the World, Special Food, For Beginners, Recipes, Savory Food, Meat
- Ingredients: garlic, olive oil, honey, potatoes, porc, rosemary, worcester sauce, vinegar
