Honey and thyme roasted pork sirloin tip

Ingredients

• 1.2 kg tied pork sirloin tip
• 3 pieces yellow onions
• 6 cloves garlic cloves
• 6 sprigs fresh thyme
• 3 tbsp liquid wildflower honey
• 1 tbsp traditional Dijon mustard
• 30 g 82% butterfat unsalted butter
• 2 tbsp high-oleic sunflower oil
• 25 cl white chicken stock
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

Method

1. Take the pork sirloin tip out of the refrigerator at least thirty minutes before cooking to bring it to room temperature and avoid thermal shock.
2. Preheat your oven to 180 °C on convection.
3. Peel the yellow onions and slice them into even strips. Crush the unpeeled garlic cloves with a firm blow from the flat side of a large knife.
4. In a small bowl, mix the liquid wildflower honey and the traditional Dijon mustard until you obtain a smooth and homogeneous emulsion.
5. Carefully season the pork sirloin tip on all sides with fine sea salt and freshly ground black pepper by massaging the meat.
6. Place an oven-safe cast iron Dutch oven over high heat, pour in the high-oleic sunflower oil and add a portion of the unsalted butter. As soon as the butter foams and sizzles, add the meat and brown it for two to three minutes per side to form a beautiful reddish crust.
7. Temporarily transfer the roast to a plate. Lower the heat to medium intensity, throw the sliced onions into the Dutch oven and sweat them in the pan juices until they become translucent and lightly browned.
8. Distribute the crushed garlic cloves and half of the fresh thyme sprigs over the bed of onions, then return the meat to the center of the Dutch oven.
9. Generously brush the top and sides of the roast with the honey and mustard mixture using a pastry brush, then place the rest of the thyme sprigs and the remaining unsalted butter on the meat.
10. Carefully pour the white chicken stock into the bottom of the Dutch oven all around the roast, without washing off the honey glaze.
11. Bake the Dutch oven uncovered at 180 °C for forty to forty-five minutes. Baste the roast regularly with the bubbling juices every ten to fifteen minutes to nourish the meat and caramelize the glaze.
12. Check the doneness: the core temperature should reach 68 °C to 70 °C. Transfer the roast to a cutting board, cover it loosely with a sheet of aluminum foil and let rest for ten minutes to relax the fibers.
13. While the meat is resting, return the Dutch oven to medium heat for two to three minutes to reduce the juices with the candied onions until syrupy and glossy.
14. Remove the twine, carve the pork sirloin tip into even thick slices, arrange them on a warm platter with the onion compote and coat with the reduced thyme-scented jus.

Nutrition

Per serving

Energy

345.9 kcal

Protein

43.1 g

Carbohydrate

6.87 g

Fat

16.53 g

Fibre

0.33 g

Calcium

14.14 mg

Iron

0.51 mg

Magnesium

6.48 mg