Honey, Chili and Rosemary Roasted Pork Loin
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Cook time: 
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Serves: 6-8
  • 2 lb pork loin
  • salt and pepper
  • 1 fennel bulb, cut into ½" wedges
  • 2 carrots, peeled and sliced into ½" thick pieces on the bias
  • 1 large spring or yellow onion, peeled and sliced into ½" thick wedges
  • 3 tbsp honey
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp chili powder
  • 2 rosemary sprigs, stripped
  • 1 cup chicken broth
  1. Preheat oven to 375 degrees. Season pork loin all over with salt and pepper. Lay vegetables in a 7 x 11 baking dish and season with salt and pepper as well. In a small bowl, whisk honey, olive oil, vinegar, chili powder and rosemary together. Pour over pork. Add chicken broth to pan.
  2. Bake for 40-50 minutes, or until pork reaches 135 degrees internal temperature. Raise oven heat to 425 and bake an additional 10-15 minutes, or until internal temperature of center of pork loin is 145 and top is golden brown. Allow to rest for about 10 minutes before serving.
Recipe by Jackie Ourman at http://jackieourman.com/honey-chili-and-rosemary-roasted-pork-loin/