Try and leave the pork to marinade for 24 hours if possible as it intensifies the flavour. Our Autumn beer, Huck-me-Buck would be great with this recipe. Serve with some fluffy mash and seasonal vegetables.

INGREDIENTS (serves 4)

1.5kg Pork Loin
1/2 pint real ale
50 ml olive oil
1 onion, finely chopped
100 g honey
1 large tbs of Tring Death or Glory mustard (or similar whole grain mustard)
2 cloves garlic, finely chopped
1 tsp salt

INSTRUCTIONS

Put the pork in a large sealing freezer bag. Mix all the ingredients together and place in the bag. Gently coat all the meat in the marinade, seal and then place in the fridge for up to 24 hours. When ready to roast, remove the pork from the bag and place in a suitable sized roasting dish. Retain the marinade to baste the meat during cooking.
Roast for 35 minutes per 500g or until the juices run clear. Up until 30 minutes from the final cooking time, continue to baste the meat with the marinade every 20 minutes or so. Once cooked, leave the meat to rest for 20 minutes before carving.