/Hendrik Fourie’s Honey Mustard and Apricot Pastured Pork Roast

Hendrik Fourie’s Honey Mustard and Apricot Pastured Pork Roast

Feeds 4
I used the rolled pork belly roast for this – but this recipe can be used for any of his roasts and equally for the gammon.

It’s not the kind of recipe with exact amounts – it’s a recipe to describe rather so you can follow your own feeling, use the quantities as a guide only.

Hendrik Fourie’s Honey Mustard and Apricot Pastured Pork Roast
Print Recipe
When it is done – remove and slice – plate on top of a mixture of greens and some fresh cut apricots – throw over some onion sprouts for garnish. Enjoy!
Servings Prep Time
4 people 20 minutes
Cook Time
50 minutes - 1.5hr
Servings Prep Time
4 people 20 minutes
Cook Time
50 minutes - 1.5hr
Hendrik Fourie’s Honey Mustard and Apricot Pastured Pork Roast
Print Recipe
When it is done – remove and slice – plate on top of a mixture of greens and some fresh cut apricots – throw over some onion sprouts for garnish. Enjoy!
Servings Prep Time
4 people 20 minutes
Cook Time
50 minutes - 1.5hr
Servings Prep Time
4 people 20 minutes
Cook Time
50 minutes - 1.5hr
Ingredients
Servings: people
Instructions
  1. Pre-heat your oven to 180 degrees, fan assisted.
  2. If there are slits in the roast like there are in the pork belly – insert the garlic into them, all around the entire roast. If there aren’t – make small incisions with a knife into the roast and insert the garlic.
  3. Rub the wholegrain mustard over the entire roast, messy job – get your hands in to rub it into every nook and cranny.
  4. Pour the tamari over the roast – do it slowly to try and get it to pour into the slits.
  5. Over this pour over the honey slowly so that it coats this gorgeous mix.
  6. Layer thin slabs of Mooberry butter over the top of the roast, drizzle over some olive oil and place the apricots in the base of your roasting tray.
  7. Pop it into the oven for an hour per kg, removing every 15 minutes to baste.

Leave A Comment