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Saturday 07 November 2026 08:52:02 GMT
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Recipe Name Brown Sugar Honey Glazed Roast Pork Ingredients 1. Boneless Pork Shoulder or Pork Leg Roast – 4 lb 2. Olive Oil – 2 tbsp 3. Brown Sugar – ½ cup 4. Honey – ¼ cup 5. Dijon Mustard – 2 tbsp 6. Soy Sauce – 3 tbsp 7. Apple Cider Vinegar – 2 tbsp 8. Worcestershire Sauce – 1 tbsp 9. Garlic – 6 cloves, minced 10. Smoked Paprika – 2 tsp 11. Onion Powder – 1 tsp 12. Garlic Powder – 1 tsp 13. Ground Black Pepper – 1 tsp 14. Salt – 2 tsp 15. Dried Thyme – 1 tsp 16. Ground Cinnamon – ¼ tsp 17. Chicken Broth – 1 cup 18. Unsalted Butter – 2 tbsp 19. Fresh Rosemary – 2 sprigs Recipe 1. Preheat the oven to 325°F (165°C). Remove the pork roast from the refrigerator approximately 30 minutes before cooking. Pat the surface completely dry with paper towels. 2. Using a sharp knife, carefully score the fat cap in a diamond pattern, making shallow diagonal cuts approximately ½ inch apart. Avoid cutting deeply into the meat. 3. In a small bowl, combine salt, black pepper, smoked paprika, onion powder, garlic powder, and dried thyme. Rub the seasoning mixture thoroughly over the entire pork roast, including the scored surface. 4. Heat olive oil in a large oven-safe roasting pan over medium-high heat. Sear the pork on all sides until deeply golden brown, approximately 3–4 minutes per side. 5. In another bowl, whisk together brown sugar, honey, Dijon mustard, soy sauce, apple cider vinegar, Worcestershire sauce, minced garlic, and cinnamon until a smooth, glossy glaze forms. 6. Add chicken broth and fresh rosemary to the bottom of the roasting pan. Brush approximately one-third of the prepared honey glaze generously over the pork, working it into the scored surface. 7. Cover the roasting pan loosely with aluminum foil and transfer it to the preheated oven. Roast until the meat becomes tender, checking the internal temperature with a meat thermometer. Cooking time will depend on the cut and size of the roast. 8. Remove the foil during the final stage of cooking. Brush another generous layer of glaze over the pork and return it to the oven to develop a beautiful caramelized exterior. 9. Continue roasting until the pork reaches a safe internal temperature appropriate for its cut: 145°F (63°C) followed by a 3-minute rest for whole-muscle pork, or approximately 195–205°F (91–96°C) for pull-apart pork shoulder. 10. Meanwhile, pour the pan drippings into a small saucepan. Add the remaining glaze and unsalted butter, then simmer over medium-low heat for 5–8 minutes until thick, glossy, and richly flavored. 11. During the final 10–15 minutes of roasting, brush the pork with the thickened glaze every few minutes. Watch carefully to prevent the honey and brown sugar from burning. 12. Remove the finished roast from the oven and transfer it to a cutting board. Tent loosely with foil and allow it to rest for 15–20 minutes so the juices redistribute. 13. Brush the entire surface with the remaining warm glaze, allowing it to collect beautifully in the diamond-shaped cuts and around the edges. 14. Slice the roast against the grain into thick, juicy portions and arrange on a serving platter. Spoon additional pan glaze over the slices. 15. Serve warm with creamy mashed potatoes, roasted vegetables, steamed green beans, or buttery dinner rolls for a delicious family-style dinner. Follow for more delicious homemade recipes and amazing comfort food ideas!
Recipe Name Brown Sugar Honey Glazed Roast Pork Ingredients 1. Boneless Pork Shoulder or Pork Leg Roast – 4 lb 2. Olive Oil – 2 tbsp 3. Brown Sugar – ½ cup 4. Honey – ¼ cup 5. Dijon Mustard – 2 tbsp 6. Soy Sauce – 3 tbsp 7. Apple Cider Vinegar – 2 tbsp 8. Worcestershire Sauce – 1 tbsp 9. Garlic – 6 cloves, minced 10. Smoked Paprika – 2 tsp 11. Onion Powder – 1 tsp 12. Garlic Powder – 1 tsp 13. Ground Black Pepper – 1 tsp 14. Salt – 2 tsp 15. Dried Thyme – 1 tsp 16. Ground Cinnamon – ¼ tsp 17. Chicken Broth – 1 cup 18. Unsalted Butter – 2 tbsp 19. Fresh Rosemary – 2 sprigs Recipe 1. Preheat the oven to 325°F (165°C). Remove the pork roast from the refrigerator approximately 30 minutes before cooking. Pat the surface completely dry with paper towels. 2. Using a sharp knife, carefully score the fat cap in a diamond pattern, making shallow diagonal cuts approximately ½ inch apart. Avoid cutting deeply into the meat. 3. In a small bowl, combine salt, black pepper, smoked paprika, onion powder, garlic powder, and dried thyme. Rub the seasoning mixture thoroughly over the entire pork roast, including the scored surface. 4. Heat olive oil in a large oven-safe roasting pan over medium-high heat. Sear the pork on all sides until deeply golden brown, approximately 3–4 minutes per side. 5. In another bowl, whisk together brown sugar, honey, Dijon mustard, soy sauce, apple cider vinegar, Worcestershire sauce, minced garlic, and cinnamon until a smooth, glossy glaze forms. 6. Add chicken broth and fresh rosemary to the bottom of the roasting pan. Brush approximately one-third of the prepared honey glaze generously over the pork, working it into the scored surface. 7. Cover the roasting pan loosely with aluminum foil and transfer it to the preheated oven. Roast until the meat becomes tender, checking the internal temperature with a meat thermometer. Cooking time will depend on the cut and size of the roast. 8. Remove the foil during the final stage of cooking. Brush another generous layer of glaze over the pork and return it to the oven to develop a beautiful caramelized exterior. 9. Continue roasting until the pork reaches a safe internal temperature appropriate for its cut: 145°F (63°C) followed by a 3-minute rest for whole-muscle pork, or approximately 195–205°F (91–96°C) for pull-apart pork shoulder. 10. Meanwhile, pour the pan drippings into a small saucepan. Add the remaining glaze and unsalted butter, then simmer over medium-low heat for 5–8 minutes until thick, glossy, and richly flavored. 11. During the final 10–15 minutes of roasting, brush the pork with the thickened glaze every few minutes. Watch carefully to prevent the honey and brown sugar from burning. 12. Remove the finished roast from the oven and transfer it to a cutting board. Tent loosely with foil and allow it to rest for 15–20 minutes so the juices redistribute. 13. Brush the entire surface with the remaining warm glaze, allowing it to collect beautifully in the diamond-shaped cuts and around the edges. 14. Slice the roast against the grain into thick, juicy portions and arrange on a serving platter. Spoon additional pan glaze over the slices. 15. Serve warm with creamy mashed potatoes, roasted vegetables, steamed green beans, or buttery dinner rolls for a delicious family-style dinner. Follow for more delicious homemade recipes and amazing comfort food ideas!
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#deewali #happydewali
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