Cane & Bean Grapefruit and Chilli Syrup Glazed Roast Pork Recipe

Serves 4-6 people

Ingredients:

900g-1.4kg pork loin roast
120 ml Cane & Bean Grapefruit syrup
1 tbsp Cane & Bean Chilli sugar
30 ml soy sauce
30 ml Dijon mustard
2 garlic cloves, minced
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
1/2 tsp ground cumin
1/4 tsp ground black pepper
Salt to taste
30 ml olive oil

Method:

Preheat the Oven:

Preheat your oven to 190°C.

Prepare the Marinade:

In a small bowl, mix together the Cane & Bean Grapefruit syrup, Cane & Bean Chilli sugar, soy sauce, Dijon mustard, minced garlic, rosemary, thyme, cumin, black pepper, and a pinch of salt.

Marinate the Pork:

Rub the pork loin with olive oil, then coat it thoroughly with the Cane & Bean Grapefruit and Cane & Bean Chilli syrup marinade. Allow it to marinate for at least 30 minutes (or up to 4 hours in the refrigerator for deeper flavour). Keep some marinade aside to brush over the pork as it cooks

Sear the Pork:

Heat a large pan over medium-high heat. Sear the pork on all sides until it’s browned, about 3-4 minutes per side.

Roast the Pork:

Transfer the the pork a roasting dish and place into the preheated oven. Roast the pork for 45-60 minutes, basting with any remaining marinade at 10 minute intervals, until the internal temperature reaches 63°C.

Glaze and Rest:

During the last 10 minutes of cooking, brush the pork with the remaining Cane & Bean Grapefruit and Cane & Bean Chilli syrup to create a glossy glaze.

Once done, remove the pork from the oven and let it rest for 10 minutes before slicing.

Serve:

Slice the roast pork and serve with your choice of sides, drizzling any remaining pan juices over the top.