Roasted Honey-Pepper Pork Recipe #378311
A delicious tart and spicy rendition of an old favorite, with less fat. The sweetness of honey in the glaze and relish satisfies the palate in place of high-fat gravy.
1¼ hours | 15 min prep
SERVES 8
- 2 1/2 lbs boneless pork loin roast
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 2 tablespoons crushed mixed peppercorns
- 1/2 teaspoon thyme, crushed
- 1/2 teaspoon salt
HONEY CRANBERRY RELISH
- 12 ounces fresh cranberries or frozen cranberries
- 1 orange
- 3/4 cup honey
- Carefully score roast 1/2 inch deep completely around roast, taking care not to cut string holding roast together. Combine all remaining ingredients; mix well. Spoon or brush 2/3 of honey mixture over pork to coat. Place meat on roasting rack in baking pan. Roast at 300 degrees F. 1 hour; brush with remaining honey mixture and cook about 45 minutes or until thermometer inserted into thickest part registers 170 degrees F. Cool 10 minutes before slicing. Garnish with fresh thyme and cranberries. Serve with Honey Cranberry Relish.
- HONEY CRANBERRY RELISH: Coarsely chop cranberries** and orange in a food processor or by hand. Stir in 3/4 cup honey. Bring to boil over medium-high heat and cook 3 to 4 minutes. Cool. Makes 2 1/4 cups.
- Relish Variation.
- Orange blossom honey adds exceptional flavor to relish.
- * Black or white peppercorns can be substituted.
- ** One can (15 oz.) whole cranberries can be substituted.
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5 stars