Prepare the roast:
Preheat the oven to 180°C. In a bowl, combine the honey, Dijon mustard and balsamic vinegar. Break apart the pork roast from this mixture. Season generously with salt and pepper.
Cook the onions:
In a saucepan or large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté gently until slightly browned and lightly golden, about 10 minutes. Add the thyme and bay leaf.
Cooking a roast:
Place the roast on a bed of onions in a gratin dish or over a low heat. Pour the chicken stock over the roast. Cover the dish with aluminum foil or put the lid on the pan.
Fill the oven:
Cook the roast for 1:30, basting regularly with cooking juices. If necessary, uncover the roast 15 minutes before the end of cooking so that it smells good.
Service:
Remove the roast from the oven, let it rest for a few minutes before carving. Serve with caramelized onions and honey sauce, accompanied by roasted vegetables or mashed potatoes.
Preparation time: 15 minutes
Cooking time: 1:30
Total time: 1:45
Kcal: 400 kcal per serving
Serves: 6 people
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