My inspiration for this dish came from fellow blogger Jenny Casteel Unternahrer of In The Kitchen With Jenny. When I spotted her Grilled Honey Rosemary Pork recipe I really wanted to try it. However I also wanted to make the dish my own and so I set about to make my own glaze based on her recipe. For me that is what cooking is all about: spotting something that appeals to you and then you can either follow it to the letter or you can make substitutions or alterations that suit your palette.
The pork well it tasted fabulous; and just look at that bark on the outside! Tender, juicy succulent bite after bite. If you don't own a rotisserie (as in Showtime), then you could do this on your rotisserie attachment for your outdoor grill. This is not to say you could not do it in the oven, but having a roast rotating around keeps the juices flowing in the meat and the fat cap renders off and the glaze just bakes right onto the outside of the pork.
While shopping the other day I picked out meat based on the total price. This 2.35 pound roast was exactly $7.00. It's large enough to feed 4-6 portions. We served ours with a mashed potato and white cauliflower mixture as I had some fresh cauliflower and some already mashed potatoes left over. And along side some frozen baby peas. I had fresh rosemary from the garden and all the other ingredients in my pantry to make the glaze.
If I add it all up this dinner cost about $9.00 which sadly for today is on the inexpensive side. I hope you make this and that you and your family fall in love with it.
- 1 boneless pork loin - about 2 1/4 pounds or more
- kosher salt to taste
- fresh ground black pepper to taste
- granulated garlic or garlic powder to taste
- 1/4 cup honey
- 1 tbsp. brown sugar
- 1 tbsp. Dijon mustard
- 1 tbsp. olive oil (regular)
- 1 1/4 tsp. fresh rosemary - chopped small
- 1/3 cup chicken broth
- 2 drops of Gravy Master®
- 1/2 cup water
- Season the pork all over with kosher salt, pepper and garlic powder.
- Chop the rosemary.
- In a bowl combine the honey, brown sugar, Dijon mustard and olive oil and rosemary. Mix well. It makes a kind of paste.
- Take the roast and skewer it.
- Rub the "paste" all over the pork.
- In a tray pan under the pork add the chicken broth.
- Roast the pork until it reaches an internal temperature of 145°. My roast that was 2.35 pounds took an hour.
- Let the pork rest.
- Take the pan drippings and pour into a small sauce pot.
- Take the tray pan and add some water to it and over high heat on the stove, whisk to get all the good bits up. Add this to the sauce pot and add a couple of drops of Gravy Master®. Stir and cook for a couple of minutes over medium high heat. Taste and add salt and pepper as necessary. Any juices from the resting pork you can add those into the au jus as well.