Honey Lime Pork Loin
Honey Lime Pork Loin is a roast with a pan sauce built from its own cooking liquid. The pork is browned, rubbed with cayenne and brown sugar, and baked low so it stays moist. The juices are chilled so the fat can be lifted off, then finished with honey and lime and thickened with a blond butter roux. The sauce tastes sweet, sharp and savory at once.
Instructions
Heat the olive oil in a large sauté pan over high heat. Add the pork roast and brown it well on all sides.
Lift the roast out of the pan and keep it warm. Pour in the chicken broth and scrape up the browned bits from the bottom of the pan, then boil the broth until it has reduced by half.
Mix the cayenne, brown sugar, garlic powder, salt and black pepper, and rub the mixture over the roast. Set the roast in a greased roasting pan.
Stir the reduced broth together with the red wine and Worcestershire sauce, and pour it over the pork.
Push an oven-safe probe thermometer into the center of the roast. Bake at 275°F (135°C) until the internal temperature reaches 145°F (63°C), then take the roast out and keep it warm.
Pour the cooking liquid into a container and chill it in the refrigerator until the fat sets on top. Lift off and discard the fat, then stir the honey and lime juice into the liquid and set it aside.
Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, stirring constantly, until it turns a light blond color.
Add the cooking liquid to the saucepan and boil until it has reduced by one third and thickened slightly.
Rewarm the pork if it has cooled, slice it, and serve with the sauce.
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