Ingredients:
1 pork roast (about 1kg)
4 large onions, chopped
3 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
200ml poultry stock
2 tablespoons olive oil
2 sprigs thyme
1 bay leaf
Salt and pepper to taste
Directions:
Prepare the roast:
Preheat the oven to 180°C. In a bowl, combine the honey, Dijon mustard and balsamic vinegar. Break apart the pork roast from this mixture. Season generously with salt and pepper.
Cook the onions:
In a saucepan or large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté gently until slightly browned and lightly golden, about 10 minutes. Add the thyme and bay leaf.
Cooking a roast:
Place the roast on a bed of onions in a gratin dish or over a low heat. Pour the chicken stock over the roast. Cover the dish with aluminum foil or put the lid on the pan.
Fill the oven:
👇 Keep reading to know mor, click Next 👇
