Lemon Rosemary & Honey Pork Roast
Yay, my internet connection is finally back! And another great reason to celebrate is that I'll finally have back my former nationality after long months of waiting; it simply means that I am officially of dual citizenship now. To celebrate moments like this (seriously I mean it’s a glorious day because you don’t imagine how bureaucracy is in embassies like ours that before you get what you want you’ll probably have three or more grey hairs added without counting all the wrinkles J whew I survived that) I could only think of having nothing special like a pork roast.
Despite the fact that there are some people who cannot eat it for religious or health reasons, pork still rest as one of my favorite meat for it blends perfectly with almost anything. And every time I feast on something with pork it always reminds me of those happy childhood days that my parents decided to raise pigs inside our house to make both ends meet. So that’s make eating pork twice the fun for me. Well honestly you have a lot of reasons for loving them once you take off their nasty smell and noise. Think about this; they are intelligent, they are cute and they eat anything (we fed them only with neighbors’ left-over food, which comes very economical). Anyways, on festive times like this I am actually craving more for a Lechon (that’s one whole roasted pig) but the closest I could have now is just a pork roast.
I’ll be sending off this Lemon Rosemary & Honey Pork Roast over at Jugalbandi for August Click, this month theme is citrus. If you love great food photography check out the round-up at the end of this month. And this recipe goes off at Sunita’s place too for her lovely event Think Spice that just turned one year old. Congratulations!!
Lemon Rosemary & Honey Pork Roast about a kilo of Pork for roasting
fresh frigs of rosemary leaves
zest of 1 lemon
juice of 1 lemon
3 tablespoons of honey
2 tablespoon of balsamic vinegar
some salt and pepper
some olive oil
second part:
half a stick of butter
a quarter of glass of water
1 teaspoon of flour
some olive oil
In a bowl mix all the ingredients: lemon zest, lemon juice, salt,pepper,rosemary leaves, honey,vinegar and olive oil. Mix them well. Rub this marinade on your pork and let it stand on this for about thirty minutes. Preheat the oven at 180 ° celsius. The best way to cook pork is to roast it slowly on temperature that is not too strong. Heat a pan and put half of the butter on it and brown a little all sides of your pork (about 2 to 3 minutes at a high temperature). In your preheated oven roast your pork slowly for about thirty minutes. Putting some marinade and water from time to time to avoid drying up the meat. After the cooking time let the pork put it out of the oven and let it stand for about ten minutes before slicing them. During those time prepare the sauce; get all the juice and marinade in the pan, add some water witht the flour dissolved on it. Warm it up on the stove and stir it. As soon as it starts to thicken add the remaining butter. Pour this over your sliced pork.
Try my other meat recipes:
Beef Spicy Caldereta
Rolled Turkey Scalopes in walnut pesto
Beef Tagine in dry figs
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