Roast Pork Loin with Manuka Honey & Mustard Glaze
A glossy Manuka honey glaze gives a New Zealand twist to a classic roast pork loin
Juicy roast pork loin glazed with Manuka honey, Dijon mustard and fresh thyme. The Manuka honey caramelises to create a sticky, savoury-sweet crust while keeping the meat tender. Perfect for a weekend roast or midweek treat.
Timing
Cook Time: PT35M
Prep Time: PT15M
Rest Time: PT10M
Total Time: PT60M
Active Time: PT25M
Ingredients
1
kg
pork loin
(Notes: boneless, trimmed of excess fat)
3
tbsp
manuka honey
(Notes: UMF 15+, room temperature)
2
tbsp
Dijon mustard
(Notes: smooth)
1
tbsp
soy sauce
(Notes: reduced-sodium preferred)
3
cloves
garlic
(Notes: finely minced)
1
tbsp
olive oil
(Notes: plus extra for roasting tin)
1
tsp
fresh thyme
(Notes: plus extra sprigs for roasting)
1
lemon
(Notes: zest and 1 tbsp juice)
1
tsp
sea salt
(Notes: or to taste)
1/2
tsp
black pepper
(Notes: freshly ground)
Instructions
Step 1
Preheat the oven to 200°C (fan 180°C). Pat the pork loin dry with paper towel and score the fat lightly in a criss-cross pattern. Rub the pork all over with olive oil, sea salt and black pepper.
Tip: Drying the surface helps the glaze adhere and encourages better caramelisation.
Step 2
Whisk together Manuka honey, Dijon mustard, soy sauce, minced garlic, lemon zest and thyme in a small bowl until smooth. Reserve 2 tablespoons of the glaze for serving.
Tip: Warming the honey slightly (a few seconds in a microwave) makes it easier to whisk; don’t overheat.
Step 3
Place the pork loin on a rack in a roasting tin and brush generously with half the glaze. Roast in the preheated oven for 20 minutes, then brush with more glaze and roast for a further 15 minutes, or until an internal temperature of 65–68°C is reached at the thickest part for medium.
Tip: Use a probe thermometer for accurate results; the residual heat will bring the pork to perfect doneness while resting.
Timing: PT35M
Step 4
Remove the pork from the oven and brush with the reserved 2 tablespoons of glaze. Transfer to a board, tent loosely with foil and rest for 10 minutes.
Tip: Resting allows the juices to redistribute, keeping the pork moist and making it easier to slice.
Timing: PT10M
Step 5
Slice the pork loin into 1–1.5 cm thick slices and serve drizzled with any pan juices and extra thyme. Serve with roast vegetables or a simple green salad.
Tip: If the glaze has thickened while resting, warm gently with a spoonful of water to loosen before drizzling.