Lemon pork with potatoes
Ingredients
• 2.5 kg pork leg, boneless
• 1 kg baby potatoes, boiled
• 2 lemons
• 10 sprigs of fresh thyme
• 70 g "Lof" Extra Virgin Olive Oil
• 50 g spicy mustard
• 50 g honey
• 1 tsp. cumin
• Pepper
• 3 vegetable stock cubes
• 125 g honey
• 50 g soft brown sugar
Execution
• Preheat the oven to 180°C using the convection function.
• Use the Multi to beat the mustard, the honey, the "Lof" Extra Virgin Olive Oil, the cumin, plenty of pepper, the vegetable stock cubes and put it aside.
• On your counter, spread the leg on its "bad" side.
• Cut in the middle (open it), but not all the way, as if trying to make a envelope.
• Carve the meat so that it can absorb the marinade.
• Pour the marinade into the “pocket” you created and make sure it goes everywhere. Any marinade left can be basted externally.
• Use a string to tie the meat around the perimeter in several spots, so that it will remain fixed during cooking and have a nice shape.
• Place the meat on a baking tray and cover with greaseproof paper and foil.
• At this point, you can leave the meat to be marinated in the fridge for up to 24 hours.
• Cook in the oven for 3 hours.
• Shortly before the 3 hours have passed, prepare the potatoes and the glaze.
• Place a pan over medium heat.
• Lightly press the already boiled potatoes with your hand and add them in the pan along with the "Lof" Extra Virgin Olive Oil.
• Sauté until they get a nice color on both sides.
• Add the thyme, then the lemon juice and remove from the heat.
• Take the pork out of the oven, remove the greaseproof paper and the foil and add the potatoes.
• Put the honey and the brown sugar in a bowl, cover with cling film and place in the microwave for 1 min at 800 Watt.
• Remove the cling film from the glaze and stir, for the ingredients to blend together.
• Cut the string off the pork, carve with a knife and pour the glaze.
• Place again in the oven at 200°C using the convection function for 20-25 mins.
• Pour the juice that remains in the tray over the food and serve.
