Pork Roast with Rosemary, Quatre-Epices and Honey
- serves 8
3 lb(s) boned pork roast
salt and pepper to season
1 Tbsp olive oil
3 to 4 Tbsps chopped fresh rosemary
2 Tbsp quatre-epices (cinnamon, cloves, nutmeg and pepper)
1/3 cup honey, warmed until runny if necessary
½ cup water or cider
1. Bring the meat to room temperature, about an hour. Heat the oven to 400ºF/200ºC. Season the meat well all over with salt and pepper. Rub with the olive oil. Mix together the rosemary and spices and roll the meat in it to coat evenly. Set the meat in a roasting pan, fat side up. Drizzle over the honey. Pour about 1/4 cup/60 ml water into the bottom of the pan and place in the oven. Roast the pork for 20 minutes, then reduce the heat to 350°F/180°C and continue roasting until done, about 40 minutes more, adding another 1/4 cup/60 ml water during cooking, if needed.
2. Remove the pork from the oven and carve in thin slices, while keeping the juices warm. Fan the meat onto a platter. Taste the juices and fix the seasonings. Pour over the meat, and serve.