Roast Pork Loin with Burgundy Sauce

An elegant main course, perfect for holiday dining. This unusual preparation always ensures a succulent pork loin.


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 Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


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