Illustrative image—not a photograph of this dish. Be the first to upload a real one.
Honey Lime Pork Loin
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4511952
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 boneless pork loin roast
- 1 tsp cayenne pepper
- 2 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 1 cup chicken broth
- ¼ cup red wine
- 2 tbsp Worcestershire sauce
- 2 tbsp olive oil
- 2 tbsp honey
- 1 lime, juiced
- 2 tbsp all-purpose flour
- 2 tbsp butter
Directions
- Heat oil in a large sauté pan over high heat. Add roast and cook until thoroughly browned on all sides.
- Remove from pan and keep warm. Add broth and deglaze pan, stirring to remove browned bits.
- Place roast in a greased roasting pan and rub with seasonings.
- Reduce chicken broth by half.
- Combine chicken broth with wine and Worcestershire sauce and pour over pork.
- Insert an oven-safe probe thermometer in the roast and bake at 275°F (135°C) until internal temperature reaches 145°F (63°C). Keep warm.
- Place cooking liquid in the refrigerator until fat has solidified. Remove and discard fat.
- Stir in honey and lime juice. Set aside.
- Melt butter over medium heat in a large saucepan. Whisk in flour and cook, stirring constantly until light blonde color is achieved.
- Add cooking liquid mixture to the pan and boil until reduced by ⅓.
- Rewarm pork, if needed. Slice and serve with sauce.
