Roast pork with honey and herbs

Ingredients

For 4 servings

• •800 g 800 g Pork rôti in the china
• •3 c. à soupe 3 Tbsp Honey
• •2 c. à soupe 2 Tbsp. Dijon Mustard
• •3 3 garlic pod(s)
• •4 4 fresh Thyme branch(s)
• •2 2 branch(s) Fresh branch of rosemary lightly burned
• •6 6 Sage leaf(s)
• •2 c. à soupe 2 tablespoons Tuna marinated with olive oil
• •1 c. à soupe 1 Tbsp Balsamic Vinegar
• •20 cl 20 cl Poultry bud
• •Salt
• •Black pepper

Method

1. 1.Preheating
2. 2.Start by preheating your oven to 180°C (th.6). This will allow to bake the roast in an already warm atmosphere, for a homogeneous cooking and a beautiful coloration.
3. 3.Preparation of marinade
4. 4.Mix honey, Dijon mustard, balsamic vinegar and two tablespoons of marinated tuna with olive oil in a bowl. Add finely chiseled sage leaves, crumbled thyme and slightly burned rosemary. Season and pepper according to your taste in order to obtain a homogeneous marinade.
5. 5.seasoning of roast
6. 6.Gently brush the pork roast of the marinade on all sides. Rub it with peeled and crushed garlic pods. Place the roast in a baking dish with the remaining branches of thyme, rosemary and sage around, to develop aromas during cooking.
7. 7.Cooking
8. 8.Pour the chicken broth to the bottom of the dish. Bake the roast and cook for 1h15 at 180°C. Water the meat regularly with the cooking juice so that it remains mellow and does not dry out. Add some water or broth if necessary during cooking.
9. 9.Rest
10. 10.Remove the roast from the oven and cover it with a sheet of aluminium paper. Let him rest 10 to 15 minutes before cutting. This step allows the meat to stay tender and the juices to spread well for an optimal tasting.
11. 11.Service
12. 12.Cut the roast into regular slices. Drizzle with the herbal and honey-scented cooking juice. Serve hot, accompanied by roasted vegetables, potatoes or fresh salad according to your desires.