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  • 1.5 kg boned Pork Roast (Crown)

  • Salt & Pepper

  • 1 tablespoon Olive Oil

  • 3.5 tablespoons chopped fresh Rosemary

  • 2 tablespoons quatre-épices

  • 75 ml Honey warmed until runny if necessary

  • 125 ml Water or cider


  • 1.

    Bring the meat to room temperature, about an hour.

  • 2.

    Heat the oven to 400ºF/200ºC.

  • 3.

    Season the meat well all over with salt and pepper.

  • 4.

    Rub with the olive oil.

  • 5.

    Mix together the rosemary and spices and roll the meat in it to coat evenly.

  • 6.

    Set the meat in a roasting pan, fat side up.

  • 7.

    Drizzle over the honey.

  • 8.

    Pour about 1/4 cup/60 ml water into the bottom of the pan and place in the oven.

  • 9.

    Roast the pork for 20 minutes, then reduce the heat to 350°F/180°C and continue roasting until done, about 40 minutes more, adding another 1/4 cup/60 ml water during cooking, if needed.

  • 10.

    Remove the pork from the oven and carve in thin slices, while keeping the juices warm.

  • 11.

    Fan the meat onto a platter.

  • 12.

    Taste the juices and fix the seasonings.

  • 13.

    Pour over the meat, and serve.

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