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Pork Loin Glazed in Acacia Honey

Difficulty:Easy
Serves:6
Cook Time:90 Minutes

Ingredients

  • ■   extra-virgin olive oil/baking dish
  • ■   Salt
  • ■   4 oz ground black pepper
  • ■   acacia or wildflower honey

Description

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

  • 1. Instructions Heat oven to 350º.
  • 2. Lightly brush a 9-x-13-inch roasting pan with oil.
  • 3. Season pork with salt and pepper and place in baking dish.
  • 4. Roast for 30 minutes.
  • 5. Add wine, juniper berries, bay leaves and all but 1 tablespoon of the honey;
  • 6. continue roasting until thermometer inserted diagonally 2 inches into meat registers 150º, about 45 minutes more.
  • 7. Remove dish from oven and transfer pork to a cutting board to rest.
  • 8. Strain juices into a medium saucepan; add lemon juice and bring to a boil.
  • 9. Reduce juices by about half to a syrupy glaze, 10 to 12 minutes.
  • 10. Remove glaze from heat and cool slightly to thicken, 2 to 3 minutes.
  • 11. Brush over pork.
  • 12. Meanwhile, in a large saucepan, combine water, onions, carrots, remaining tablespoon honey, butter and pinch salt.
  • 13. Heat over medium-high heat, stirring occasionally, until vegetables are cooked and water is evaporated, about 10 minutes.
  • 14. Slice pork and serve with vegetables.
  • 15. Recipe from La Cucina Italiana

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