Honey-glazed pork with sage

  • 3 hrs 5 mins cooking
  • Serves 8
  • Print


Honey-glazed pork with sage
  • 2.5 kilogram boneless loin of pork
  • 2 teaspoon vegetable oil
  • 1 tablespoon fine sea salt
  • 2 clove garlic, crushed
  • 1 tablespoon fresh sage, finely chopped
  • 1/3 cup (90g) honey, warmed
  • 1 tablespoon red wine vinegar
  • 2 cup (500ml) chicken stock
  • 2 tablespoon cornflour
  • 2 tablespoon water


Honey-glazed pork with sage
  • 1
    Preheat oven to 240°C (220°C fan-forced).
  • 2
    Place pork rind, fat-side down, on oiled wire rack in large flameproof baking dish, rub oil and salt into it. Roast, uncovered, about 30 minutes or until crackling is crisp and browned, cool. Discard fat from baking dish.
  • 3
    Place pork, fat-side down, on board, sprinkle with half of the garlic and half of the sage. Roll pork to enclose sage and garlic, secure with kitchen string at 2cm intervals. Place pork on wire rack in same baking dish.
  • 4
    Reduce oven temperature to 200°C (180°C fan-forced), roast pork, uncovered, 30 minutes. Cover with foil, reduce oven temperature to 180°C (160°C fan-forced). Roast 1 hour.
  • 5
    Combine honey, vinegar and remaining sage and garlic in small bowl. Remove foil from pork, brush pork with half of the honey mixture. Roast, uncovered, 30 minutes or until browned and cooked through, brushing occasionally with remaining honey mixture. Remove pork from dish, cover with foil.
  • 6
    Strain pan juices from baking dish into heatproof jug, remove fat from pan juices (you will need ²⁄³ cup of pan juices). Add stock to baking dish, stir in combined cornflour and water over heat until sauce boils and thickens. Serve pork slices with sauce and crackling.


Ask your butcher to remove the rind completely from the pork loin and score it.

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