👨‍🍳 Instruktioner

1. 1

   Preheat oven to 180°C (350°F).

   💡 Proffstips: Ensure oven rack is in the center.
2. 2

   Pat the pork loin dry with paper towels. Score the fat cap if present.

   💡 Proffstips: Dry skin helps with crisping.
3. 3

   In a small bowl, whisk together Krambambula liqueur, honey, Dijon mustard, minced garlic, thyme, salt, and pepper to create the glaze.

4. 4

   Place the pork loin in a roasting pan. Pour the water into the bottom of the pan.

   💡 Proffstips: Water helps keep the roast moist.
5. 5

   Roast the pork loin for 1 hour, basting with the Krambambula glaze every 20 minutes.

   💡 Proffstips: Use a brush for even coating.
6. 6

   Reduce oven temperature to 160°C (320°F). Continue roasting for another 30 minutes, basting occasionally, until the internal temperature reaches 70°C (160°F).

   💡 Proffstips: A meat thermometer is essential for accuracy.
7. 7

   Remove the pork loin from the oven and let it rest for 15 minutes before carving.

   💡 Proffstips: Resting allows juices to redistribute.