Honey Glazed Pork With Sage - cooking recipe

Ingredients

5 1/2 lb boneless pork loin, rind cut off and reserved
2 tsp vegetable oil
1 tbsp fine sea salt
2 cloves garlic, minced
1 tbsp fresh sage, finely chopped
1/3 cup honey, warmed
1 tbsp red wine vinegar
2 cups chicken stock
2 tbsp cornstarch mixed with 2 tbsp water until smooth

Preparation

Preheat oven to 475\u00b0F. Place pork rind, fat-side down, on an oiled wire rack in a large roasting pan. Rub with oil and salt. Roast for 30 mins, or until crackling is crisp and browned. Remove from pan and let cool. Drain fat from pan. Reduce oven to 400\u00b0F.
Place pork loin, fat-side down, on a cutting board and sprinkle with 1/2 the garlic and 1/2 the sage. Roll pork up to enclose sage and garlic and secure with butcher's twine at 3/4 inch intervals. Place on wire rack in roasting pan. Roast for 30 mins. Cover with foil and reduce heat to 350\u00b0F. Roast for 1 hour.
Combine honey, vinegar and remaining sage and garlic. Remove foil from pork and brush with 1/2 the honey mixture. Roast, uncovered, for 30 mins, or until browned and cooked through, brushing occasionally with remaining honey mixture. Remove pork from pan and cover with foil to rest.
Strain pan juices into a measuring cup. Skim off fat and return pan juices to pan. Place over medium heat. Add stock and cornstarch. Cook until sauce boils and thickens. Serve pork slices with gravy and crackling.