Recipe by Cooking Light October 2000


Credit: Becky Luigart-Stayner

Recipe Summary test

12 servings (serving size: 3 ounces pork, about 1/4 cup onions, and 1 tablespoon sauce)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°.

  • Trim fat from pork; score a diamond pattern on top of pork. Combine the honey and the next 4 ingredients (honey through red pepper) in a small bowl. Combine 2 tablespoons honey mixture and onion wedges; toss well to combine. Place the pork on the rack of a broiler pan or roasting pan. Arrange onion wedges around pork. Brush the remaining honey mixture over pork. Insert a meat thermometer into thickest part of pork. Bake at 375° for 1 hour and 15 minutes or until thermometer registers 155° (slightly pink). Place pork on a platter, and cover with foil. Let stand 10 minutes for the pork to reabsorb juices. (Temperature of the roast will increase 5° upon standing).

  • Remove rack from pan. Add 1/2 cup broth to drippings in pan, scraping pan to loosen browned bits. Combine drippings mixture and 1/2 cup broth in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Cut pork diagonally across grain into thin slices; serve with onions and sauce.

Chef's Notes

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Nutrition Facts

212 calories; calories from fat 35%; fat 8.2g; saturated fat 2.8g; mono fat 3.7g; poly fat 0.9g; protein 22.7g; carbohydrates 11.3g; fiber 1.5g; cholesterol 62mg; iron 1.4mg; sodium 403mg; calcium 28mg.