- Serves: Serves 6
- Cook Time: 1 hour 45 minutes , plus 10 minutes standing time
- Prep Time: 15 minutes
- Effort: easy
- 1.3 kg rinded joint of pork, (loin, lean-rolled belly or boneless rolled shoulder)
- freshly ground salt and black pepper
- 2 tbsp Dijon mustard
- 2 tbsp clear honey
- 500 ml chicken stock, (home-made or shop-bought)
- 2 tbsp balsamic vinegar
- 400 g tinned butter beans, drained and rinsed
- a good knob of butter
- 2 tbsp coarse grain mustard, (optional)
- 23 tbsp chopped mixed fresh herbs, such as parsley, dill, oregano and basil (optional)
1. Heat the oven to 180°C/gas 4. Season the pork well with sea salt and freshly ground pepper. Spread the Dijon mustard, then the honey evenly over the pork.
2. Place pork in a roasting tray and roast in the oven until tender, around 1 hour 45 minutes.
3. Meanwhile, place the stock and vinegar in a saucepan, bring to the boil and continue boiling until reduced by a half. Add the butter beans and cook for about 5 minutes. Season with sea salt and freshly ground pepper. Stir in a knob of butter and set aside.
4. Once the pork is cooked spread the top with the coarse-grain mustard, if using, and press on the chopped fresh herbs. Let the joint stand for 10 minutes to firm up before carving into neat slices. Meanwhile, gently reheat the beans and serve with the sliced pork.
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