Honey Glazed Roast Pork Loin
by Chef Jean-Francois Guillouet-Huard
1 lb. pork loin roast
Sea Salt and Black Pepper to taste
2 - 4 Sprigs Thyme
2 - 4 Sprigs Rosemary
2 T Honey
4 T Butter
1 Vidalia or Other Variety Sweet Onion
2/3 Cup Dry Apple Cider (I used 4 oz apple juice, along with 2 oz dry white wine)
4 - 6 Quartered Apples (Fuji, Gala, Empire)
Heat Oven to 350 Degrees
Place pork in large roasting pan, then season with salt and pepper.
Drizzle honey over the top of the pork.
Arrange the thyme, also rosemary over the top of the pork.
Add pats of butter over the top of the thyme, and rosemary herbs.
Pour the cider over the top.
Bake at 350 degree for 45 minutes, or until a meat thermometer inserted reaches 120 degrees.
Wash, then quarter the apples.
Remove roast from over.
Arrange apples around the pork roast.
Return the roast to the oven for an additional 45 minutes, or until a meat thermometer inserted reaches 160 degrees.
I made a beurre manie, to thicken the drippings in the roasting pan, to be used as a sauce with the roast. A pleasantly simple recipe, with little preparation, or fuss, that provides a moist savory roast rich with rosemary, thyme flavor.
I hope you enjoy this recipe from Chef. I paired our pork roast with something I call spicy grits, cooked in chicken stock, with corn, then sprinkled with Tony's Creole Seasoning. I know, we'll call it "Southern French"!
Until next time, wishing you all the best -