Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 2 tablespoons Dijon mustard, 1 tablespoon chopped fresh rosemary, 1 teaspoon sea salt, 0.5 teaspoon freshly ground black pepper, 1 tablespoon Scottish Heather Honey, and 1 tablespoon olive oil in a bowl, then rub this mixture evenly over the entire 1.5 kilogram pork loin and allow it to marinate for at least 30 minutes.

2. 2

   Prepare the smoked tahini glaze by whisking together 4 tablespoons Scottish Heather Honey, 4 tablespoons smoked tahini, 1 tablespoon lemon juice, 3 minced garlic cloves, and 1 tablespoon olive oil until thoroughly combined.

3. 3

   Peel and dice 500 grams of rutabaga and 700 grams of potatoes into similarly sized chunks, then bring them to a boil in separate pots of salted water until fork-tender, approximately 15-20 minutes.

4. 4

   Ignite a fire pit or charcoal grill, allowing the coals to reach a medium-hot temperature suitable for direct cooking, and place the marinated 1.5 kilogram pork loin over the fire, turning it every 5-7 minutes.

5. 5

   Continue fire-roasting the pork loin for approximately 40-60 minutes, periodically brushing the 1.5 kilogram pork loin with the prepared smoked tahini glaze during the last 20 minutes of cooking until an internal temperature of 63°C (145°F) is reached.

6. 6

   Drain the cooked rutabaga and potatoes, then combine them in a large bowl with 30 grams of butter, 50 milliliters of milk, and a pinch of salt and pepper, mashing until smooth.

7. 7

   Remove the 1.5 kilogram pork loin from the fire, transfer it to a cutting board, and let it rest loosely tented with foil for 10 minutes before slicing and serving immediately with the mashed neeps and tatties.