Roast Pork with Ruby Syrup and Mustard Glaze

1.5kg deboned pork neck

6 tablespoons Passionate Pomegranate Ruby Syrup

4 tablespoons Dijon mustard

2 tablespoons wine vinegar

3 tablespoons soy sauce

1 clove of garlic grated

salt to taste

ground black pepper to taste

Preheat the oven to 180 C

Rub deboned pork neck with salt, pepper and grated garlic.  Roast in preheated oven uncovered, for an hour.

Remove from oven. Mix  6 tablespoons Passionate Pomegranate Ruby Syrup with 4 tablespoons Dijon Mustard, 2 tablespoons wine vinegar and 3 tablespoons soy sauce in a small bowl.  Spread glaze evenly over pork roast. Roast in  oven uncovered untill golden brown. Remove from oven, and allow to rest for about 10 minutes before serving.

Serve  whole with baked baby potatoes and onions,  or sliced with buttery mashed potatoes.

Drizzle gently with Ruby Splash before  served.