Ingredients
2 pounds Boneless Pork Loin
Burgundy Sauce:
4 tablespoons Silver Blossom Honey
4 tablespoons red wine vinegar
4 tablespoons butter
2 cups Burgundy wine
2 cups beef stock
Salt, Pepper, Ground Mustard, Cumin, Garlic
Honey Tips
Honey Is One of the Oldest Foods
Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.
Directions
Preheat oven to 350°. Cover pork loin in equal parts of seasonings for a dry rub. Sear each side using a cast-iron skillet. Place port in roasting pan, place sprigs of thyme on top. Cook uncovered 25 minutes leaving door CLOSED the entire 25 minutes. Turn off heat. Remove roast and set-aside until ready to serve. (Do not refrigerate.) Remove from oven and slice. Drizzle Burgundy sauce over pork. Pass remaining sauce.
For medium, roast an additional 15-20 minutes. To test, meat thermometer should read 140-150°.
Burgundy Sauce:
In a small heavy saucepan, bring all ingredients to a boil, stirring until honey is dissolved. Boil until mixture is reduced to about 2 cups, stirring often.
Serves: 6
For medium, roast an additional 15-20 minutes. To test, meat thermometer should read 140-150°.
Burgundy Sauce:
In a small heavy saucepan, bring all ingredients to a boil, stirring until honey is dissolved. Boil until mixture is reduced to about 2 cups, stirring often.
Serves: 6
