Honey Glazed Loin Roast Recipe



Date Posted:

May 13, 2021


With winter creeping up on us, we decided to treat ourselves to a Roast Box. Eventually the Honey Glazed Loin Roast made its way to the top of the freezer and it was ready time to get roasting. What a delicious piece of pork it is! Perfect for a cold winters evening, family dinner and even a Sunday lunch. Paired with some old fashion mashed carrots and potatoes – “Ouma se kos “– and some sauteed baby marrows.

This is how we did it.

The Loin Roast:

  1. Preheat the oven at 250 degrees.
  2. Remove the roast from its packaging.
  3. Layer the over dish with some foil – to make sure the roast stays juicy.
  4. Put the roast in the over dish and pat dry any excess moisture from its skin.
  5. Cover the roast with the foil in the oven dish and put in the oven for half an hour.
  6. After half an hour, uncover the roast and turn down the oven to 180 degrees.
  7. Cook the roast for a further 40min.
  8. Switch the setting on your oven to grill for about 20min to get the skin nice and crispy – Crackling is King!
  9. Once the cooking is done, take out of the oven and let the roast rest for about 10min.
  10. Once rested, cut up and enjoy!
Pork Loin Roast Recipe | The Flying Pig | Gauteng 2

Mashed carrots and potatoes:

  1. Cut up a few carrots, potatoes and one onion.
  2. Put a pot with water in it on the stove and get the water boiling – we boiled a kettle of water and added this to the pot to cut the process shorter.
  3. Add your cut up veggies, yes, all of it.
  4. Add salt and pepper to taste.
  5. Boil until the carrots and potatoes are nice and soft.
  6. Once ready, strain out the excess water.
  7. Get your mashers and start mashing everything together in the pot.
  8. Voila! Ouma se kos!
Pork Loin Roast Recipe | The Flying Pig | Gauteng

Sauteed baby marrows:

  1. Cut up as many baby marrows as you need into julienne pieces.
  2. Get some butter in your pan.
  3. Add your baby marrows to the pan.
  4. Add salt, pepper, and a little bit of garlic spice.
  5. For a nice little kick, we added some lemon juice as well.
  6. Once al dente, take off the heat.

With everything ready, all you have to do is dish up and enjoy!

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