Honey-Glazed Pork Loin

Published June 1, 2004.

Why this recipe works:

Many pork loin recipes produce pale, bland, stringy meat. We wanted a full-flavored, well-browned pork loin that looked as good as it tasted. To achieve this, we seared the meat on the stovetop in an ovensafe pan to brown the exterior and add flavor. We then placed the pan directly into a… read more

Many pork loin recipes produce pale, bland, stringy meat. We wanted a full-flavored, well-browned pork loin that looked as good as it tasted. To achieve this, we seared the meat on the stovetop in an ovensafe pan to brown the exterior and add flavor. We then placed the pan directly into a moderate oven to finish cooking. Tying the meat securely around its circumference ensured that it stayed uniformly round as it cooked and helped it cook evenly. A sweet glaze made from honey (spiked with a pinch of cayenne pepper) lent our Honey-Glazed Pork Loin recipe an appetizing sweetness and glossy glaze.

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Serves 4 to 6

This recipe starts on the stovetop and finishes in the oven, so you will need an ovenproof skillet. Remember that the handle will be blistering hot when you take it out of the oven, so be sure to use a potholder or an oven mitt.

Ingredients

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