Honey Lime Pork Loin

• 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

Ingredients for 2 servings (525 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat oil in a large sauté pan over high heat. Add roast and cook until thoroughly browned on all sides.

   Stovetop
2. 2

   Remove from pan and keep warm. Add broth and deglaze pan, stirring to remove browned bits.

3. 3

   Place roast in a greased roasting pan and rub with seasonings.

4. 4

   Reduce chicken broth by half.

5. 5

   Combine chicken broth with wine and Worcestershire sauce and pour over pork.

6. 6

   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.

   Oven
7. 7

   Place cooking liquid in the refrigerator until fat has solidified. Remove and discard fat.

8. 8

   Stir in honey and lime juice. Set aside.

9. 9

   Melt butter over medium heat in a large saucepan. Whisk in flour and cook, stirring constantly until light blonde color is achieved.

   Stovetop
10. 10

    Add cooking liquid mixture to the pan and boil until reduced by ⅓.

    Stovetop
11. 11

    Rewarm pork, if needed. Slice and serve with sauce.