Roast Pork with Honey Cinnamon Apples

Roast Pork with Honey Cinnamon Apples

Ingredients:

  • 1/2 cup Pure Peninsula Stringy Bark Honey
  • 2kg boneless roast pork shoulder
  • 2 tbs extra virgin olive oil
  • 1 tsp sea salt flakes
  • 3 pink lady apples, cored and sliced thinly
  • 5 tbs butter
  • 5 sprigs thyme
  • 1tsp ground cinnamon

 

Method:

  1. Preheat oven to 240°C/220°C fan-forced. Remove pork from packaging and discard netting. Place pork on a large greased baking tray.
  2. Pat skin very dry with paper towels. Score the skin and coat with a generous amount of oil and rub with salt.
  3. Roast for 1 hour or until skin is golden and crisp.
  4. Remove pork from the oven. Using a large spoon, carefully skim and discard any excess fat from tray. Reduce oven temperature to 200°C/180°C fan-forced.
  5. Bake for a further 45 minutes or until pork is cooked through.
  6. Once done, cover the pork loosely with foil and rest for 20 minutes.
  7. While the pork is resting, melt the butter and Pure Peninsula Stringy Bark Honey in a non-stick frying pan over medium heat.
  8. Add sliced apples and thyme. Cook, turning often, for 10-12 mins or until tender. Sprinkle over cinnamon.
  9. Slice pork and serve with delicious apples. Drizzle pan juices and remaining honey and cinnamon liquid over pork. 
Tags: Dinner, Lunch, Snacks