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Honey-glazed pork

  • 0:10 Prep
  • 0:45 Cook
  • 4 Servings


  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon kecap manis
  • 1/2 teaspoon finely chopped garlic
  • 1/2 teaspoon chopped fresh rosemary leaves
  • 1/2 teaspoon fresh lemon thyme leaves
  • White pepper, to season
  • 2 (about 500g) pork fillets, excess fat trimmed
  • Steamed white rice, to serve
  • Steamed baby pak choy, to serve


  • 1
    Combine the mustard, honey, kecap manis, garlic, rosemary and lemon thyme in a glass or ceramic bowl. Season with pepper. Add pork and turn to coat. Cover with plastic wrap. Place in the fridge for 2 hours to marinate.
  • 2
    Preheat oven to 180C. Line a baking pan with non-stick baking paper. Place a roasting rack in the prepared pan. Drain pork, reserving marinade. Place on rack and bake for 40 minutes or until pork is cooked through. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest. Slice pork.
  • 3
    Place the reserved marinade in a small saucepan over medium heat. Bring to the boil and cook for 1 minute or until it thickens slightly. Divide the rice, pork and baby pak choy among serving plates. Drizzle over the marinade.

Source: taste.com.au


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