Roast Pork Loin - no crackling

For when the bit of pork is skinless

Dry rub: Mix together equal quantities of dried thyme, paprika and garlic salt (I used large tsp of each for 2lb pork loin)

Rub all over the meat. Sear on all sides.
Put in foil lined roasting tray (not too big)


Mix Honey, soy sauce, dijon mustard, crushed garlic, olive oil. Use some to toss parsnips in (or other vegetables). Brush the rest on the top of the meat.

Cook meat in 180C. 30 minutes prior to the end of cooking time, take out. Put the parsnips under the meat and cook for 30 minutes. (Roast potatoes with rosemary go in at this time as well)
Remove the meat and leave to rest whilst the parsnips (and potatoes) finish cooking.