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Honey-Coriander Pork Loin
This pork roast hits all the flavor hot buttons today’s restaurant customers are seeking. Herbs, spices and garlic add savory notes, while the honey offers...
Servings
12
12
Cuisine Type
- american
Day Part
- dinner
Main Ingredient
- Meat
Source: The Honey Board
This pork roast hits all the flavor hot buttons today’s restaurant customers are seeking. Herbs, spices and garlic add savory notes, while the honey offers a sweet, mellow contrast. The adobo, enhanced by two types of chilies, provides just the right touch of heat and spice, and the balsamic honey sauce finishes off the dish with a balance of sweetness and acidity.
Ingredients
6 lb. pork loin roast, boned, rolled and tied
3 cups clover honey, divided
1/2 cup chopped herbs (basil, thyme, oregano)
4 cloves garlic, chopped
1/4 cup crushed coriander seeds
Kosher salt, as needed
Freshly ground white pepper, to taste
Adobo Sauce (recipe follows)
Balsamic-Honey Sauce (recipe follows)
Steps
Preheat oven to 350°F. Untie pork loin; separate into two pieces. Combine 1 cup honey, herbs and garlic; rub on inside of one piece. Top with remaining piece of pork loin; retie pieces together.
Rub all sides of pork loin roast with crushed coriander, salt and pepper. Roast 1 to 1½ hr. until internal temperature reaches 160°F.
Meanwhile, prepare Adobo Sauce and Balsamic-Honey Sauce.
Remove roast from oven; brush with remaining honey. Return to oven for 10 min.
To order, slice 1-in. thick pieces from roast (about 6-oz. per serving). Spoon about 2/3 cup Adobo Sauce on each plate. Garnish with fresh herb spring and drizzle with Balsamic-Honey Sauce. Serve warm.
Adobo Sauce
1 qt. chicken stock
8 med. tomatoes, quartered
1 med. yellow onion, chopped
4 garlic cloves, chopped
1/4 cup vegetable oil
8 ancho chilies, reconstituted and pureed
3 chipotle chilies, reconstituted and pureed
3 tbsp. ground cumin
3 tbsp. tomato paste
1 1/2 cups brown sugar
Kosher salt, to taste
White pepper, to taste
Combine all ingredients in a large saucepot; bring to a slow boil. Simmer 20 min; puree. Adjust seasoning and consistency, if necessary. Strain sauce and reserve. Yields 1 qt.
Balsamic-Honey Sauce
4 cups honey
4 cups balsamic vinegar
Heat honey and vinegar to boiling; reduce heat and cook until mixture becomes syrupy. Cool; reserve. Yields 1 qt.
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