Delightful summertime recipes featuring local honey
- 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
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.