Honey Glazed Pork With Sage

1. 1

   Preheat oven to 475u00b0F. Place pork rind, fat-side down, on an oiled wire rack in a large roasting pan. Rub with oil and salt. Roast for 30 mins, or until crackling is crisp and browned. Remove from pan and let cool. Drain fat from pan. Reduce oven to 400u00b0F.

2. 2

   Place pork loin, fat-side down, on a cutting board and sprinkle with 1/2 the garlic and 1/2 the sage. Roll pork up to enclose sage and garlic and secure with butcher's twine at 3/4 inch intervals. Place on wire rack in roasting pan. Roast for 30 mins. Cover with foil and reduce heat to 350u00b0F. Roast for 1 hour.

3. 3

   Combine honey, vinegar and remaining sage and garlic. Remove foil from pork and brush with 1/2 the honey mixture. Roast, uncovered, for 30 mins, or until browned and cooked through, brushing occasionally with remaining honey mixture. Remove pork from pan and cover with foil to rest.

4. 4

   Strain pan juices into a measuring cup. Skim off fat and return pan juices to pan. Place over medium heat. Add stock and cornstarch. Cook until sauce boils and thickens. Serve pork slices with gravy and crackling.

* Per serving · 4 servings · Values may vary.

No additional tips available.