Pork Loin Glazed in Acacia Honey

Ingredients:

1 tablespoon extra-virgin olive oil, plus more for baking dish

1 (2- to 2¼- pound) boneless pork loin

Salt

Freshly ground black pepper

1 cup moscato wine

1 tablespoon juniper berries

3 bay leaves

¾ cup acacia or wildflower honey

1 lemon, juiced ½ to ¾ cup water

18 small cipolline or pearl onions, peeled

6 medium carrots, peeled, quartered, and cut into 2-inch lengths

2 tablespoons unsalted butter

Instructions:

Heat oven to 350º. Lightly brush a 9-x-13-inch roasting pan with oil.Season pork with salt and pepper and place in baking dish. Roast for 30 minutes. Add wine, juniper berries, bay leaves and all but 1 tablespoon of the honey; continue roasting until thermometer inserted diagonally 2 inches into meat registers 150º, about 45 minutes more.

Remove dish from oven and transfer pork to a cutting board to rest. Strain juices into a medium saucepan; add lemon juice and bring to a boil.

Reduce juices by about half to a syrupy glaze, 10 to 12 minutes.

Remove glaze from heat and cool slightly to thicken, 2 to 3 minutes. Brush over pork.

Mean while, in a large saucepan, combine water, onions, carrots, remaining tablespoon honey, butter and pinch salt. Heat over medium-high heat, stirring occasionally, until vegetables are cooked and water is evaporated, about 10 minutes. Slice pork and serve with vegetables.

Recipe from La Cucina Italiana