The dish of the day is Honeyed Pork, and boy is it a dish indeed. I learn something new while cooking with pork every time. This was no exception…
Ingredients for Honeyed Pork
- 1filet of pork per person (you can go to a butcher, look for butterflied pork— which is usually 1 big piece split into two— and then buy 1 for every 2 people)
- ½ cup of honey
- ½ cup brown sugar
- Salt, pepper
After trimming the fat off the pork, season it with salt and pepper.
Begin cooking it in a pan with heated oil. Cooked pork loses its pink hue and takes on a whitish-brownish look…I’m not quite sure how else to describe it.
Comparison between cooked and uncooked pork
Once the pork cooks completely, place the pieces in a 9 x 13 or 7 x 11 baking pan.
In a microwaveable bowl, mix the honey and brown sugar together and then place it in the microwave for 30 seconds. Remove to stir and then if its consistency isn’t perfectly liquid, reheat for 30 more seconds. Be careful not to overheat it because it can burn.
Brown sugar and honey mixture
Liquified
Once the mixture has completely liquified, spoon it over the pork.
Pork with honey glaze on top
Is it just me, or did the pork shrink as it cooked?
Once the pork has been glazed with the sauce, you can drizzle the rest over or around the meat. If you leave it out, the mixture will harden within minutes.
Preheat your oven to 450 degrees and place the pork in for 10-15 minutes, keeping a close eye on it.
I got the slight surprise of opening the oven and seeing this:
Yea, definitely didn’t know sugar and honey could rise like that….
I was worried that something had gone drastically wrong, but luckily that was not the case and not even the fire alarm went off!
Once you take the pork out of the oven, the glaze should be bubbling but don’t let the entire concoction burn (like the corners have done)
Serve with or on a bed of mashed potatoes.
The sauce is easy to scrape into a bowl or small gravy boat which you can use to drizzle it on the potatoes and meat. Don’t worry about staining your glassware or cooking dishes because a simple soaking cleans the dish right up! If you prefer not to deal with a bit of scrubbing, I suggest lining the dish thoroughly with foil before placing the food in it.
Among those who partook in the meal last night, one diner described the sauce as “exhilarating” (thanks, Paul). With no better words to describe the meal, I’ll leave you on that note to try it for yourselves…
Mangez bien, riez souvent, aimez beaucoup!
