Serves 6
Cook Time approx 90 Minutes
Ingredients
1 tablespoon extra-virgin olive oil, plus more for baking dish
1 (2- to 2¼- pound) boneless pork loin
Salt
Freshly ground black pepper
1 cup moscato wine
1 tablespoon juniper berries
3 bay leaves
¾ cup acacia or wildflower honey
1 lemon, juiced
½ to ¾ cup water
18 small cipolline or pearl onions, peeled
6 medium carrots, peeled, quartered, and cut into 2-inch lengths
2 tablespoons unsalted butter
Instructions
Heat oven to 350º. Lightly brush a 9-x-13-inch roasting pan with oil.
Season pork with salt and pepper and place in baking dish. Roast for 30 minutes. Add wine, juniper berries, bay leaves and all but 1 tablespoon of the honey; continue roasting until thermometer inserted diagonally 2 inches into meat registers 150º, about 45 minutes more. Remove dish from oven and transfer pork to a cutting board to rest. Strain juices into a medium saucepan; add lemon juice and bring to a boil. Reduce juices by about half to a syrupy glaze, 10 to 12 minutes. Remove glaze from heat and cool slightly to thicken, 2 to 3 minutes. Brush over pork.
Meanwhile, in a large saucepan, combine water, onions, carrots, remaining tablespoon honey, butter and pinch salt. Heat over medium-high heat, stirring occasionally, until vegetables are cooked and water is evaporated, about 10 minutes. Slice pork and serve with vegetables.
Recipe from La Cucina Italiana
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