Meat Recipes: Roast Pork with Honey & Lime Recipe
A quick and easy recipe, perfect for a Sunday lunch. Most ingredients can be found in your pantry. Serves 4.
Delicious with a glass of either a light red such as Sangiovese or Pinot Noir, or a dry white wine like a Chardonnay or Pinot Grigio... See our suggested wine matches.
- 80ml (1/3 cup) lime juice
- 60ml (¼ cup) olive oil
- 60ml (¼ cup) honey
- 1 tablespoon wholegrain mustard
- 5cm piece fresh ginger, peeled and finely grated or chopped
- salt and pepper to taste
- 500g (about 2 small) pork fillets, trimmed of excess fat
- Olive oil for pan
- 185ml (¾ cup) chicken or vegetable stock
- Combine lime juice, 1 tablespoon of olive oil, honey, mustard, ginger, salt and pepper in a glass or ceramic dish.
- Add the pork and turn to coat in the marinade. Cover with plastic wrap and refrigerate for at least 20 minutes.
- Preheat oven to 200°C. Brush a roasting rack with oil, and place in a baking tray lined with non-stick baking paper.
- Remove the pork from the marinade, reserving the marinade. Heat a frying pan over medium-high heat.Add the pork and cook, turning, for 1-2 minutes until golden brown all over.
- Transfer pork to the rack and roast in preheated oven for 30 minutes or until just cooked and juices run clear when a skewer in inserted into the thickest part. Remove from oven, cover loosely with foil, and set aside for 5 minutes.
- While pork is roasting, add reserved marinade and stock to the frying pan. Over high heat, bring to the boil. Reduce heat and simmer, stirring occasionally, for 12-15 minutes or until the sauce reduces by about half.
- Diagonally slice the pork. Serve with steamed green beans and roast, boiled or mashed potato. Top the beans with the pork slices, and spoon the sauce over the pork. Serve immediately, perhaps with a glass of Hunter Valley 2006 Shiraz.
We picked our King Valley 2009 Pinot Grigio - it has delicate fruit aromas, complex rich flavours with hints of apple and pear, and a lingering dry finish, complemented by a very small dash of oak. A dry white wine is a perfect partner for roast pork - you can also try a Chardonnay. If you prefer a red wine, make it a light-bodied red, such as Sangiovese or Pinot Noir.