Pork Roll with Honey Mustard
One of our favourite recipes! The apple, onion and Honey Mustard Sauce simply compliments the pork to perfection. The traditional long slow cooking method prevents the pork from becoming dry.
- Serves: 4
- Recipe Category: Meat pork, Traditional homegrown south african recipes
-
Products in this recipe:
Chicken Flavour Stock Powder, Vegetable Stock Powder, Honey & Mustard Coat & Cook Sauce, Lemon & Black Pepper Seasoning
You Will Need:
Method:
Adjust the oven rack to the middle position and preheat the oven to 160 °C.
Season the meat well with the Lemon & Black Pepper seasoning all round.
Mix the apples, onion and parsley in a medium size ovenproof casserole.
Add Stock Powder to hot water and pour the stock over the apple mixture and position the meat on top of it.
Pour the Honey Mustard Sauce over the meat.
Place the lid on the casserole or cover with foil and bake for 2½ hours.
Slice into thin slices for serving.
Delicious with buttered parsley potatoes and steamed green beans or a green salad dressed with Ina Paarman’s Herb or Honey Mustard Dressing.
Variation
Replace pork with chicken thighs and bake for 1½ hours at 180 °C.
Pork Roll with Honey Mustard
One of our favourite recipes! The apple, onion and Honey Mustard Sauce simply compliments the pork to perfection. The traditional long slow cooking method prevents the pork from becoming dry.
- Serves: 4
- Recipe Category: Meat pork, traditional homegrown south african recipes
-
Products in this recipe:
Chicken Flavour Stock Powder, Vegetable Stock Powder, Honey & Mustard Coat & Cook Sauce, Lemon & Black Pepper Seasoning
You Will Need:
Method:
Adjust the oven rack to the middle position and preheat the oven to 160 °C.
Season the meat well with the Lemon & Black Pepper seasoning all round.
Mix the apples, onion and parsley in a medium size ovenproof casserole.
Add Stock Powder to hot water and pour the stock over the apple mixture and position the meat on top of it.
Pour the Honey Mustard Sauce over the meat.
Place the lid on the casserole or cover with foil and bake for 2½ hours.
Slice into thin slices for serving.
Delicious with buttered parsley potatoes and steamed green beans or a green salad dressed with Ina Paarman’s Herb or Honey Mustard Dressing.
Variation
Replace pork with chicken thighs and bake for 1½ hours at 180 °C.