This meal works well with the semi-sweet flavors of Silverhand Meadery's Black Velvet mead
This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
Pork Loin:
- 1 T. smoked Paprika
- 1 T. honey
- 1 t garlic powder
- 1 t. Onion powder
- ½ t. Cayenne
- 2 t. Kosher salt
- ½ t. Coarsely cracked fresh black pepper
- 2 T. olive oil
- 4 to 5 lb pork loin, trimmed
- 1 c. chicken or beef stock
Sauce:
- ½ c honey
- ½ c. butter
- 2 T. minced garlic (about 6 large cloves)
- 1 apple, peeled, seeded and grated
- 3 T. soy sauce
- 2 T. vinegar
- ½ t. Salt
- ½ t coarsely grated fresh black pepper
- 1 T. corn starch
Directions:
Step 1: In a small bowl, mix together the smoked paprika, 1 T. honey, garlic powder, onion powder, cayenne, 2 t. kosher salt, ½ t. black pepper and olive oil. Rub on the trimmed pork loin and place the roast in a shallow roasting pan. Allow to sit for about 30 minutes before roasting.
Step 2:Preheat the oven to 350 degrees.
Step 3: Pour the 1 c. stock into the roasting pan with the loin and cover with foil. Bake for 45 to 60 minutes basting frequently during the baking process. Bake until the pork is an internal temperature of 145 to 155 degrees depending on desired level of doneness. Remove from the oven and place the roast on a serving platter. Tent to hold warm.
Step 4: Place the juices from the baking in a saucepan. Add the sauce ingredients. Stir and cook until slightly thickened. If the sauce is too thick, thin with a little water, a teaspoon at a time. If too thin, add more cornstarch.
Step 5: Slice the pork loin and serve with the sauce.
Serves 6 to 8