Roast pork loin with lavender honey-glazed apricots
In this lovely roast pork recipe, lavender honey-glazed apricots soak up the meat juices and are served with pork, potatoes and a salad.
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Skewer
- Instant-read thermometer
- Pan
- Wooden spoon
- Stove
- Fine-mesh sieve
- Pitcher
- Serving platter
- Aluminum foil
- Measuring spoon
- Plate
- Mixing bowl
- Tongs
- Colander
- Peeler
- Whisk
- Kitchen towel
- Pastry brush
- Spoon
Ingredients
- 1.5kg boned and rolled outdoor reared or free-range pork loin
- 5 tbsp olive oil
- 1.2kg floury potatoes, chopped into chunks
- 1 garlic bulb, top sliced off to expose the tops of the cloves
- 1/2 bunch thyme sprigs
- 12 ripe apricots, halved and stones removed
- 2 tbsp lavender or other botanical clear honey
- 5 fresh rosemary sprigs
- 1 tsp culinary lavender buds (available from Castle Farm)
- 2 tbsp brandy
- 200ml chicken stock
- Radicchio and watercress salad with extra-virgin olive oil and good quality good quality balsamic vinegar to serve
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