- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Begin by making the marinade. In a separate bowl mix together the honey, mustard, mixed herbs and crushed garlic.
- With a sharp knife, score the fat of the pork in a criss cross fashion.
- Place the pork on a baking dish and spoon the marinade on top and spread over the pork.
- Put in the oven for approximately 20 minutes.
- After 20 mins remove the baking dish, cover with tin foil and return to the oven for 40-45 minutes.
- Allow the meat to rest for a few minutes before slicing thinly.
Carrot & Parsnip Purée
- Place the carrots & parsnips into a medium sized saucepan of cold water and allow them to come to the boil.
- Reduce the heat to a gentle simmer and continue to cook until the vegetables are tender.
- Strain off the water, add the butter together with the salt and pepper and cover with a tight fitting lid for 5-6 minutes.
- Mash well or alternatively you can transfer the entire mixture to a food processor to purée.
- Taste the purée and correct the seasoning as, and if required.
Roasted Potatoes
- Peel the potatoes and cut them into chunks and place them in a large mixing bowl with the oil and seasoning.
- Place them on a baking tray lined with baking parchment and bake in the preheated oven for 30-35 minutes.
Top Tip
Covering the entire baking dish during the cooking process is an effective way to cook the pork sufficiently without drying it out.
Please note that all submitted reviews & comments will become the licensed property of SuperValu, https://supervalu.ie/