Roast Pork with Rosemary and Honey
- 1 boned pork roast – about 3lbs
- Dash of salt
- Dash of pepper
- 1 tablespoon olive oil
- 2 handfuls chopped fresh rosemary
- ½ cup Fredrich's Honey (or fennel infused honey)
- ½ cup water or dry cider
Heat oven to 400 deg F. Season meat with salt and pepper. Rub with olive oil and sprinkle rosemary all over pork. (You can spread rosemary on cutting board and roll meat in if preferred).
Set meat in roasting tin fat side up. Roast for 20 – 30 minutes and reduce heat to 350 deg F for another 20 - 30 minutes. When meat has about 20 minutes left drizzle with honey and add water or cider to pan and continue to cook until meat is done as per meat thermometer.
Remove meat to platter and keep warm. Taste pan juice and adjust seasoning if necessary. Serve warm with meat.
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