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Glazed Loin of Bacon with Mustard Honey and Orange Sauce

1 kg (2lb.) Piece Loin of Bacon
2 tbs. Grain Mustard
2 tbs. Honey
Juice and Grated Rind of 1 Orange
30g(1 oz.) Butter
30g(1 oz.) Flour
1 Glass Red Wine

Cover the Bacon with cold water in a pot and bring to a simmer.
Simmer slowly for 35 mts until just cooked through.
Remove from the water and let it cool a little (reserve about 5oz. cooking liquid for the sauce) and then take off the rind from the fat (leaving on as much fat as possible)
Mix the mustard with the honey and Orange rind and juice and use half of it spread liberally over the fat of the bacon.
Put the oven on to 175C,350F,Gas 4.
Roast the joint at this temperature for 20 mts approx until the fat crispens.


Melt the ounces of butter and flour together.
Add the red wine and the retained 5 oz. of cooking liquour.
Bring this to a gentle boil stirring well to avoid lumps.
Add the remaining mustard ,honey and orange to make a thin coating sauce.
To serve, carve and pour over the sauce

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef