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Pork with honey in the oven

Honey-Glazed Pork Roast in the Oven

Instead of a pork leg, you can use the shoulder or neck. The leg turns out incredibly tasty, juicy, and fragrant. The marinade is a real winner — bright with honey and balanced by the gentle tang and slight bitterness of lemon. This same marinade also works wonderfully for kebabs; just don't chop the mint leaves — bruise them with a mallet instead so they release their juices.

Maria

Recipe author

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Composition / ingredients

Servings:

Pork leg

600

Mint (2 sprigs)

Mint (5 sprigs)

Lemon juice

Lemon zest

Honey

Vegetable oil

Nutmeg

0.2

Paprika

0.5

Ground black pepper

0.5

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 14 g

Fats 47 % 20 g

Carbohydrates 21 % 9 g

274 kcal

GI: 11 / 0 / 89

Cooking method

Step 1:

Gather your ingredients. Rinse the pork and pat it dry.
Step 2:

Chop the mint.
Step 3:

Add the rest of the marinade ingredients to the mint and stir to combine.
Step 4:

Rub the pork all over with the marinade.
Step 5:

Make deep slits all over the roast with a knife.
Step 6:

Put the pork, still in its marinade, in the refrigerator for 3–4 hours — overnight if you can manage it.
Step 7:

Pour boiling water over the remaining 2 mint sprigs and let them steep for 30 minutes.
Step 8:

Place the pork in a baking dish and pour in the leftover marinade along with the mint infusion.
Step 9:

Cover the dish with foil and bake for about 40 minutes at 350°F (180°C). Then remove the foil and bake for another 35–40 minutes, basting the meat now and then with the juices from the bottom of the dish.