© Anne Bergeron & Ada Deschanel
In À la table de Sa Majesté, Aurélia Beaupommier offers us an ultra-gourmet and so British culinary escape. A passionate lover of books and cooking, she brings together 80 recipes celebrating the flavors of the UK, paying homage to the English art of living. Scones, sandwiches, and cups of tea with a splash of milk are on the menu for sweet and savory breaks worthy of Downton Abbey. And if you want to dive into the ambiance of a royal banquet, get ready to fall for the honey-glazed pork roast. This iconic, indulgent dish is reimagined here as a version inspired by the Sunday Roast, the British classic perfect for rainy Sundays!
Ingredients to Shop For
For 10 servings
Preparation: 40 min
Marination: 1 night
Cooking: 2 h 40
- 1 pork roast (1.5 kg)
- 3 sprigs of thyme
- 1 bay leaf
- 4 sprigs of parsley
- 1 star anise
- 2 organic oranges
- 1 small can of pineapple
- 2 onions
- 3 garlic cloves
- 5 cloves
- 3 tbsp liquid honey
- 12.5 cl pineapple juice
- 12.5 cl orange juice
- 1 pinch ground cinnamon
- 1 pinch chili powder
- Neutral oil
- Salt, pepper
The Recipe
Place the pork roast in a large pot with thyme, bay leaf, parsley, and star anise. Cover with water, bring to a boil, and simmer for 1 hour. Then turn off the heat and let marinate overnight in the fridge.
The next day, preheat your oven to 180°C (th. 6).
Wash the oranges and quarter them, keeping the peels. Drain the pineapple slices and cut them into eighths. Peel the garlic and onions and chop finely.
Drain the roast, discard the marinade, and score the rind in a diamond pattern. Insert a few cloves into the slits.
In the pot, sauté the onions and garlic in a bit of oil over high heat for 5 minutes, then add honey, fruits, juices, and spices. Season with salt and pepper, and cook for 1 minute.
Add the roast, turning it to coat it well in the sauce. Pour in 25 cl of water and bake for 1 hour 30 minutes, basting occasionally.
Remove the roast from the pot and keep it warm. If necessary, reduce the sauce over high heat for a few minutes until syrupy.
Serve the roast hot, sliced, and topped with the delicious honey sauce.
Also discover A Carbonara by a Marseillaise Cook and A Special Budget-Friendly French Toast.
