Thursday, March 27, 2014

Honey & Sage Roasted Pork

I am almost three months late posting this recipe.  My husband and I made honey & sage roasted pork on New Year's Day, continuing my family's tradition of making pork on New Year's.  This was a new recipe for us, and one I will definitely be making again next year.  

I bought this beautiful 7 rib pork loin rack from The Fresh Market.  

My husband and I kicked it up with a board dressing, a technique we learned from Adam Perry Lang's Charred & Scruffed, a grilling cookbook recommended to us by my parents.     

My husband got to use the bamboo cutting board I bought him for Christmas for cutting meat and making board dressings.  It has a convenient drip groove that catches juices.  

We served our pork with green beans, broccoli, and a special rice dressing that I make on New Year's Day. It's made with two varieties of rice, fresh herbs, dried fruit, sausage, apples, and white wine.  It's divine!  

Honey & Sage Roasted Pork


7 or 8 rib pork loin rack
kosher salt & coarse ground black pepper -- to taste
1/4 C honey
1 T fresh sage -- chopped

Board Dressing

3 T olive oil
3 T honey
1 T fresh sage -- chopped
1 T fresh rosemary-- chopped
kosher salt & coarse ground black pepper -- to taste


Preheat oven to 350 degrees.  

Season pork loin rack with salt and pepper.  Place in a roasting pan or on a baking sheet lined with aluminum foil.   Roast for 1 to 1 1/2 hours (about 20 minutes per pound) until the internal temperature reads 145 degrees F on a thermometer.  

Combine 1/4 C of honey with 1 T of fresh sage, and brush it on the pork after removing it from the oven.  
While the pork is resting for 10 minutes, make your board dressing.  Place all the ingredients in a pile on your cutting board, and combine them by cutting through them with a knife.  Slice the pork, then turn each piece in the board dressing to coat both sides.  

Recipe Notes

We roasted our pork on a baking sheet with the fatty side up.

I served my pork with my New Year's Rice Dressing (I will try to post the recipe soon), but it would also be great with Garlic Smashed Potatoes.

This recipe was inspired by a recipe for Honey & Sage-Roasted Rack of Pork from The Costco Connection.

July 10, 2014 Update

I made this recipe today using 2 pork tenderloins that were about 2.4 pounds total, and they cooked to temperature in about 30 minutes.  They didn't brown up as nicely as the pork loin, but they were tender, and tasted great.  I adjusted the amount of honey, oil, and herbs I used, because I made much less pork today than I did on New Year's Day.

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  1. Great recipe, I LOVE IT!

    Cathy Vargas
    Vintage Girls