Roast Pork with Rosemary, Quatre-Épices, and Honey

Name: Roast Pork with Rosemary, Quatre-Épices, and Honey
Cuisine: European, Mediterranean
Ingredients: 1 boned pork roast, about 3 pounds (1.3 kg); Salt and pepper; 1 tablespoon (15 mL) olive oil; 2 handfuls of chopped fresh rosemary; 2 tablespoons (30 mL) quatre-épices (see above); 1/3 cup (75 mL) honey, warmed until runny if necessary; 1/2 cup (125 mL) water or dry cider

4 steps

A quick roast pork that tastes slow-cooked: rosemary and quatre-épices perfume the meat, honey forms a glaze, and pan juices become a simple cider sauce.

Updated at: Fri, 02 Oct 2026 20:56:13 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

8 servings

15mlolive oil

2 handfulsfresh rosemary

chopped

2 tablespoonsquatre-épices

⅓ cuphoney

warmed until runny if necessary

½ cupwater

or dry cider

Instructions

Step 1

Heat the oven to 400°F (200°C). Season the meat well all over with salt and pepper. Rub with the olive oil. Mix together the rosemary and quatre-épices. Set them on a sheet of wax paper, and roll the meat in them to coat evenly.

Step 2

Set the meat in a roasting pan, fat side up. Drizzle over the honey. Pour about 1/4 cup (60 mL) water into the pan, and roast the pork for 20 minutes.

Step 3

Reduce the heat to 350°F (180°C), and continue roasting until the juices run clear, about 40 minutes more, adding another 1/4 cup (60 mL) water during cooking if the pan has gone completely dry.

Step 4

Keep the juices warm while you carve the roast. Fan the meat onto a platter. Taste the juices, and correct the seasonings. Pour over the meat, and serve.