Pork with Honey, Mustard and Fresh Coriander

Serves 6

4 TBS honey
4 TBS Dijon mustard
3 TBS vegetable oil
10 twists black pepper (or to taste)
3 lb loin of pork
10 oz chicken stock
8 oz whipping cream
1 TBS chopped fresh coriander leaves

Preheat oven to 400. Mix honey, mustard, oil and pepper in a small bowl to make a smooth sauce.

Cut two long sheets of foil approx 14 in. and lay on top of eachother. Place the pork on the foil and rub a generous tablespoon of the honey sauce all over the meat. Then fold the foil around the pork and pinch the edges together to seal the meat in a neat parcel.

Place the pork parcel on a baking tray and cook in the preheated oven for 1 hour.

Pour the remaining sauce in a saucepan and bring to a boil. Reduce the heat, stir in the chicken stock and simmer gently for 30 minutes. This removes the bitterness from the mustard and makes the sauce smooth. Add the cream and simmer for a further 10 minutes.

Open the top of the foil parcel and cook the pork for another 10 minutes to brown the top of the joint. Allow the meat to rest for 10 minutes after removing it from the oven.

Carve the pork into 1/4 in. slices and arrange them on a platter or individual plates. Stir the chopped coriander into the sauce and pour it over the pork. Serve immediately.