Western Pork
As I count down the days before I jet off to Vietnam I thought I would whip out the ol’ meat and three veggies. And what better way to do it than with Pork marinated in wholegrain mustard, honey and rosemary.
Tomorrow night will be my official birthday dinner at Ya Habibi’s (yes 30!) and then I have only two more dinners to go before its Vietnamese for weeks. Sorry if the chewlogging slows down – but check for cooking class entries. I’m going to be master Pho.
Serves: 3
Prep: 10 min
Cook time: 60 min
Ingredients:
1 600gram scotch fillet roast pork
A good lug of olive oil
1 tablespoon of honey
1 tablespoon of wholegrain mustard
1 teaspoon of rosmary
2 cloves of garlic
Salt and Pepper
1. Preheat the oven to 180C.
2. In a bowl place all ingredients other than the pork. Stir through and use to rub over the pork leaving for how ever long it takes to prepare your roasted vegetables.
3. Put veggies and pork into one oven dish and cover with al foil.
4. Bake for 25 minutes and then remove from the oven, turn the veggies and place back in the oven for another 20 minutes with out the foil. Remove one final time to turn meat and veggies before returning to the oven.
5. Remove meat from the oven and returning the veggies for the 10 minutes that you leave the meat to rest. Serve with beans, and broccoli. (or whatever you choose)
Comments (1)
Thanks Helen (or whoever she was/is), I got a good imagination of bits and pieces of last night! Love you Smello and I wish I could have carried u up the scary stairs on some sort of hand held cushion person carrying device! (you know the one) Isn’t ageing grand! Love you!