Look forward to a midweek treat with this mouthwatering pork shoulder roast. Balanced with lean protein and tasty vegetables, this recipe is delicious and guilt-free!
Apricot and mustard pork shoulder roast
Ingredients
- Roast
- 1 whole pork shoulder (around 1.5 kg – 2 kg)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- Glaze
- 1/2 cup apricot jam
- 1/4 cup brown sugar
- 2 tbsp Dijon mustard
- 1/4 tsp dried thyme
- 1/4 tsp salt and ground black pepper
Instructions
Preheat oven to 180ºC.
Line a rimmed baking sheet with foil and set aside.
Pat the pork dry with a paper towel and season with salt and pepper.
In a sauté pan over medium heat, add olive oil.
When hot, add pork and sear on all sides, about 3 to 4 minutes per side.
Once done, transfer the pork fat side up onto the prepared baking sheet. Bake the pork, uncovered, for 25 to 30 minutes per 500g.
Add glaze ingredients to a small saucepan.
Cook for 3 to 4 minutes or until the sugar has dissolved and the glaze thickens slightly.
Reserve half of your glaze for serving, and brush the roast with the remaining glaze halfway through baking.
Remove roast from the oven, and rest for 10 minutes to allow the juices to redistribute.
Slice, top with reserved glaze, and serve the roast with lemon honey, chilli green beans, and roasted baby potatoes.
Also See: Pork & mushroom vol-au-vents
Recipe and image: SA Pork
