Beef, Pork and Lamb | Holidays

Pork Loin with Honey


  • ½ cup of honey
  • 1 cup white wine
  • Juice of 2 oranges
  • 2 cloves chopped garlic
  • 2 tablespoons chopped fresh rosemary
  • 1 cinnamon stick, broken
  • ¼ teaspoon freshly ground pepper
  • 6-7 lb. pork loin, skin-on
  • 2 teaspoons sea salt Esprit du Sel Grey Sea Salt
  • 2 oranges sliced
  • 6 tablespoons butter, melted
  • 12 cloves


Time: 2 hours, plus marinating overnight
  • In a large bowl, combine the honey, wine, orange juice, mustard, garlic, rosemary, cinnamon and pepper. Mix well.
  • Put the pork in the marinade, cover with plastic wrap and refrigerate for 24 hours. Periodically turn the pork to marinate on all sides.
  • Preheat the oven to 450 °F. Place the rack in the center of the oven.
  • Remove the meat from the marinade. Score the skin ¼ inch deep in a diamond pattern.
  • Rub the salt into the roast.
  • Stud the skin side with cloves.
  • Set the roast into a shallow roasting pan, skin side up.
  • Add a little water to the pan.
  • Arrange the orange slices over the roast.
  • Baste with melted butter.
  • Put the roast in the oven. After 15 minutes, reduce the heat to 350°F. Add a little more water to the baking dish. Roast for 3 hours (allowing 30 minutes per pound). Baste periodically with the pan juices. Add more water as needed.
  • Remove from the oven and let rest 15 minutes before carving. Pour the cooking juices into a jar and spoon off the fat. Reduce slightly and pass separately at the table.
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