Are you looking for an easy but elegant and delicious meal to serve guests? This is the recipe. This roast is tender and flavorful, and it makes the most amazing vegetables ever. I like to serve it with roasted potato with lemon vinaigrette.
Roast Pork with Oregano and Honey
- 1 pork butt, bone-in
- 1/3 cup olive oil
- Juice of 1 orange
- 1/4 cup honey
- 2 Tbsp. of red wine vinegar
- 3 Tbsp. of mild mustard
- 3 Tbsp. of fresh oregano (or 1 Tbsp. dry)
- 3 cloves of garlic, smashed
- 1 Tbsp. of coarse sea salt
- 2 Tbsp. fresh ground pepper
- 1/4 cup extra-virgin olive oil
- 3 medium onions, peeled and quartered
- 1 bag baby carrots
- 1 green bell pepper, roughly chopped
- 1 red pepper, roughly chopped
- 1 pint of cherry tomatoes
- 1 dried chili pepper
- 5-6 sprigs of fresh oregano
- 1 1/2 cups of hot water
Preheat your oven to 400F.
Rinse then pat-dry pork and set aside. Using a large container or zip-lock bag, pour in the orange juice, olive oil, vinegar, mustard, oregano, salt, pepper and garlic. Mix well and add pork. Seal and marinate for 2-3 hours before roasting.
Toss the vegetables in a bowl with olive oil, oregano sprigs and chili pepper and reserve in a covered bowl.
Once the pork has marinated, allow the meat to return to room temperature before roasting. Pour the marinating liquid over the meat and season with salt and pepper then place the meat in a roast pan and roast covered for 90 minutes.
Remove the pork from the oven and uncover and place the vegetables around the pork and pour in the hot water and return to the oven for an additional 45 minutes or until the pork has reached an internal temperature of 160F. Remove from the oven and spoon some of the pan juices over the pork and allow to rest for 15 minutes before carving.
This makes a juicy and flavorful roast - and the honey adds to the sweetness of the vegetables. Taste perfection! You can't go wrong when you serve this (with those roasted potatoes) to your favorite dinner companions!