Recipe with honey
Rapeseed Honey Glazed Roast Pork with Root Vegetables
The creamy, mild rapeseed honey caramelises into a glossy crust when roasted, without dominating. This turns a simple roast into an autumnal Sunday dinner.
⏱ Prep 25 min · Cook/bake time 90 min · Total 115 min · 4 servings
Ingredients
- 1 kg roast pork (shoulder or neck)
- 3 tbsp SUMMSTOFF rapeseed honey
- 2 tbsp medium-hot mustard
- 2 tbsp oil
- Salt and pepper
- 400 g carrots
- 300 g parsnips
- 1 large onion
- 300 ml vegetable stock
- 2 sprigs of rosemary
Method
- Preheat the oven to 180 °C (conventional). Season the meat all over with salt and pepper.
- Heat the oil in a roasting tin and sear the roast well on all sides.
- Peel the carrots and parsnips and cut them into rough pieces; quarter the onion. Arrange everything around the roast.
- Mix the rapeseed honey and mustard and brush it all over the meat.
- Pour in the stock, add the rosemary and place the roasting tin in the oven.
- Braise for about 90 minutes, basting the roast with the pan juices every 30 minutes.
- Leave to rest for 10 minutes before carving, then serve with the vegetables and the juices.
Nutrition per serving (approx.): 820 kcal · Fat 56 g · Carbohydrates 31 g · Protein 48 g
Tip: If the honey crust darkens too quickly, cover the roast loosely with aluminium foil.
Honey used: View rapeseed honey in the shop →