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Spiced Roast Pork with Buckwheat Honey

By / Photography By Madeleine Hill Vedel | June 30, 2017

Ingredients

  • 1 pork roast, about 2–2½ pounds
  • 2 garlic cloves, peeled and slivered
  • olive oil for drizzling
  • a generous pinch of Herbes de Provence
  • 1 tablespoon cinnamon
  • 1 tablespoon turmeric
  • 1 teaspoon ground ginger
  • ½ teaspoon fresh-ground nutmeg
  • 5 tablespoons Buckwheat Honey, divided
  • 1 sprig fresh sage
  • 1 onion, peeled and chopped coarsely
  • salt and pepper
  • ½ cup water

Preparation

Preheat oven to 400°F.

Place roast in a baking dish atop a drizzle of olive oil.

Peel and slice garlic cloves. With a small knife, make slits in the roast and insert your garlic slivers.

Drizzle more olive oil over the roast, sprinkle a big pinch of Herbes de Provence and set aside.

Put spices into a small mixing bowl—grate the nutmeg directly into the bowl, you can estimate the quantity, about 8 or 10 grates, until its powder is clearly visible atop the other spices. Pour in 3 tablespoons of honey, and blend to form a thick paste.

Place a sprig of fresh sage on top of the roast, then dollop the spice/honey mixture over it.

Distribute chopped onion around the roast. Drizzle on 2 more tablespoons of honey, followed by a pinch of salt, a turn of the pepper mill, and then pour water around (not on top) of the roast.

Place the roast into the oven and lower temperature to 350°.

Baste the roast at least twice during the 45-minute cooking time. Honey burns easily, so do keep eyes and nose attentive. When nicely browned and the interior temperature reads 135°, remove from oven and let sit covered for 10–15 minutes before serving.

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Ingredients

  • 1 pork roast, about 2–2½ pounds
  • 2 garlic cloves, peeled and slivered
  • olive oil for drizzling
  • a generous pinch of Herbes de Provence
  • 1 tablespoon cinnamon
  • 1 tablespoon turmeric
  • 1 teaspoon ground ginger
  • ½ teaspoon fresh-ground nutmeg
  • 5 tablespoons Buckwheat Honey, divided
  • 1 sprig fresh sage
  • 1 onion, peeled and chopped coarsely
  • salt and pepper
  • ½ cup water
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