
RECIPE OVERVIEW
This is a perfect family Sunday roast.
Ingredients Add to Shopping List
Serves: 4 people
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Garlic & Honey Roasted Pork:
-
800 g SuperValu Quality Irish Eye of Pork Loin
from the Butcher Counter
Herby Potato Wedges
-
4 large SuperValu Rooster Potatoes
Honey Glazed Carrots
-
3 - Carrots
peeled & cut into batons -
75 ml Chicken Stock Cube
-
0 tsp SuperValu Dried Mixed Herbs
-
4 cloves SuperValu Garlic
diced -
2 tbsp SuperValu Honey
-
1 tbsp SuperValu Olive Oil
-
0 - SuperValu Salt
Method
Garlic & Honey Roasted Pork
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Dice the garlic and place into a medium sized mixing bowl.
- Add 1 tablespoon of honey and mix well.
- With a sharp knife, score the fat on the top of the pork and then season lightly with a little salt and pepper.
- Rub the seasoning into the skin to allow it to soak through.
- Next spread the honey and garlic mixture over the pork and place into a baking dish.
- Pour in the stock around the pork and cover the dish with tin foil.
- Place in the oven and allow to cook for 35 minutes.
- Remove the tin foil and bake for an additional 25 minutes which will allow the skin to crisp up a little.
Herby Potato Wedges
- Wash the potatoes, cut into chunky wedges and place into a bowl.
- Drizzle the potatoes with a small amount of oil, the mixed herbs and a little salt and pepper and mix together.
- Place on a baking tray lined with parchment.
- Bake for 35-40 minutes until crispy and well cooked through to the centre.
Honey Glazed Carrots
- Meanwhile bring a large saucepan of water to the boil.
- Add in the carrots and boil rapidly for 5-6 minutes.
- Strain into a colander and then place the carrots onto a medium sized roasting tray.
- Drizzle with honey and place in the oven with the pork, for an additional 20 minutes.
- Serve immediately with the Potato wedges and the roasted pork.
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