pork loin with stilton

and port and honey glaze

  • 1kg pork loin rack
  • salt
  • 12 sprigs oregano
  • 2 large sweet potatoes (kumara), peeled and quartered
  • 150g stilton, thickly sliced

port and honey glaze

  • 1 cup (250ml) port
  • ¼ cup (60ml) beef stock
  • 2 tablespoons honey
  1. Preheat oven to 220°C (425°). Score the skin of the pork at 1cm intervals using a sharp knife. Rub the skin with salt and place in a baking dish on top of the oregano. Roast for 20 minutes, then reduce the heat to 180°C (350°F). Add the sweet potato to the pan and cook for a further 30 minutes or until pork is cooked to your liking. While the pork is roasting, make the port and honey glaze. Place the port, stock and honey in a saucepan over medium heat. Allow mixture to simmer for 12–15 minutes or until glaze is reduced and syrupy. To serve, slice the pork and place on serving plates with the sweet potato. Top the pork with the stilton and spoon over the port and honey glaze. Serves 4.
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