Honey Roasted Pork Loin
| Honey Roasted Pork Loin Basting Sauce | Print |
Recipe By: Alice Morrow
Ingredients
- 1 bottle of red wine (inexpensive-or if you are fortunate enough to have left over wine)
- 1 stick butter
- 1 onion, diced
- ½ c. Honey
- ½ c. Balsemic Vinegar
Instructions
- Saute onion in butter. Add wine and reduce by ½. Add honey and vinegar. Use to baste during the cooking and after. Store leftover for 2 weeks in refrigerator. I use this on pork, lamb and duck.
Notes
*****Leftover pork Loin: Sandwich is always an option.
Second: Saute vidalia onions and mushrooms in olive oil. Use a little red or white wine to deglaze pan. Slice loin and layer in skillet. Serve with mashed potatoes.
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