1.4 kg pork roast 3 lb
500 ml honey 2 cup
30 ml ground rosemary 2 tbsp
50 ml horseradish 4 tbsp
6 shallots, sliced
50 ml minced fresh ginger 4 tbsp
50 ml dijon mustard 4 tbsp

In a medium bowl, mix honey, rosemary, horseradish, shallots, ginger and mustard.

Place roast in mixture, cover and marinade roast in refrigerator for 4 to 24 hours.

Pour off excess marinade.

Place roast in roasting pan, cover and roast in preheated 450 F (220 C) oven for 30 minutes.

Reduce heat to 250 F(120 C) and roast for approximately 4 hours longer, turning roast every hour.

Serves 6