This is one of those recipes that makes you feel like a bit of a genius because it's so easy, requires so little active time, and tastes as if you worked your little fingers to the bone.
Honey-Oregano Pork Loin
1 (4-pound) center cut pork loin, patted dry
Kosher salt and ground black pepper
1 tablespoon olive oil
2 tablespoons butter
1/4 cup honey
3 tablespoon minced fresh oregano
1/2 teaspoon ground red pepper (cayenne)
1/2 cup chicken broth or stock
1/2 cup sour cream
2 tablespoons harissa paste (see note)
1 teaspoon lime juice
Heat oven to 375 degrees. Season pork generously with salt and pepper.
Heat a heavy, oven-safe skillet over high heat. Add the oil and as soon as it is hot add the pork and sear on all sides, about 3 minutes per side, or until the outside is nicely browned and a bit crusty.
Transfer the pork to a plate, pour off the remaining oil in the pan, then return the pan to medium heat. Add the butter, honey, oregano and cayenne. When the mixture starts to bubble return the pork loin to the pan, roll the pork in the butter mixture, using tongs, even dipping the ends into the pan sauce. Place the pork in the middle of the pan and add the chicken broth.
Transfer to the oven and roast for 1 hour to 1 hour 20 minutes, or until it reaches a 145 degrees at the thickest part. Turn the roast after the first 30 minutes of cooking.
In a small bowl mix together the sour cream, harissa, lime juice and salt and pepper to taste.
Remove the pork from the oven and let sit for 10 minutes before thinly slicing. Serve with the sauce.
Makes 10 servings.
Note: Harissa paste is a fragrant, spicy chile paste that's widely used in North African and Middle Eastern cooking. It is available at specialty stores and some larger supermarkets.
Food on 05/24/2017