Honey-Garlic Pork Loin

The Sauce:

• 0.5 cup honey
• 0.5 cup chicken broth
• 0.25 cup Dijon mustard
• 2 Tbsp. soy sauce
• 2 Tbsp. Worcestershire sauce
• 2 Tbsp. garlic, minced
• 1 medium lemon, juiced
• 0.5 tsp. black pepper
• 0.5 tsp. crushed red pepper flakes

The Pork:

• 0.5 a boneless pork loin (2 lbs.)
• 1 tsp. garlic powder
• 1 tsp. paprika
• 1 tsp. kosher salt
• 0.5 tsp. black pepper
• 1 Tbsp. extra virgin olive oil

Pre-heat your oven to 350°F.

You need your honey to be runny for this, so take the lid off the jar and either bathe it in gently boiling water or give it 30 seconds in the microwave at half-power three or four times until it flows easily.

In a small bowl, mix together the honey, chicken broth, mustard, soy sauce, Worcestershire sauce, minced garlic, lemon juice, and black and red pepper and set it aside.

Pat the pork loin dry. Season it on all sides with garlic powder, paprika, salt, and pepper.

Add a little oil to a medium oven-safe skillet over medium-high heat. Once it is hot, sear the pork loin on all sides until it forms a golden crust.

Pour some of the the honey-garlic sauce over the seared pork loin and transfer the skillet to the oven. Bake for 50–60 minutes, basting the pork with a bit more of the sauce every 15 minutes. Cook until the internal temperature of the pork reaches 145°F.

Remove the pork loin from the oven and let it rest on a cutting board for 15 minutes.

Warm your serving plates, then slice the pork and plate the slices, drizzling the last of the sauce from the pan over the meat. Add potatoes and a vegetable and serve.