Roasted Honey Pepper Pork Recipes

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SLOW-ROASTED HONEY GLAZED PORK RECIPE BY TASTY



Slow-roasted Honey Glazed Pork Recipe by Tasty image

Here's what you need: soy sauce, granulated sugar, garlic, scallions, boneless, skin-on pork shoulder, asparagus, yukon potatoes, olive oil, kosher salt, freshly ground black pepper, dark brown sugar, honey

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

1 cup soy sauce, plus 2 tbsp, divided
¼ cup granulated sugar
3 tablespoons garlic, chopped
¼ cup scallions, chopped
2 lb boneless, skin-on pork shoulder
1 bunch asparagus, halved
6 yukon potatoes, diced
2 tablespoons olive oil
kosher salt, to taste
freshly ground black pepper, to taste
1 cup dark brown sugar
½ cup honey

Steps:

  • In a large bowl, combine 1 cup (240 ml) of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.
  • Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat. This will help excess fat render out and allow more of the marinade to soak in.
  • Place the pork in the marinade and toss to coat evenly. Marinate for one hour.
  • Preheat the oven to 275ºF (140°C).
  • On a baking sheet, place the asparagus halves to the right and diced potatoes to the left. Toss the vegetables with the oil, salt, and pepper. Place the marinated pork in the middle of the baking sheet.
  • Bake 1 to 1 ½ hours, depending on the weight of the pork.
  • Raise the heat of the oven to 500ºF (260ºC).
  • In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.
  • Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top.
  • Bake for 20 minutes until sugar is dark brown and caramelized, and the top of the pork is crispy.
  • Remove the vegetables and pork from the tray, making sure to save all the juices.
  • Slice the pork into ½-inch (2 ½ cm) slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork.
  • Enjoy!

Nutrition Facts : Calories 1057 calories, Carbohydrate 133 grams, Fat 36 grams, Fiber 4 grams, Protein 54 grams, Sugar 89 grams

SWEET BACON WRAPPED PORK LOIN



Sweet Bacon Wrapped Pork Loin image

This juicy, tender pork loin is wrapped in bacon and roasted with a sweet honey balsamic glaze.

Provided by prettykitty_0000

Categories     Meat and Poultry Recipes     Pork

Time 1h5m

Yield 8

Number Of Ingredients 9

1 (3 pound) boneless pork loin
salt and pepper to taste
8 slices bacon
2 tablespoons honey
2 tablespoons balsamic vinegar
2 tablespoons dry red wine
1 sweet onion, minced
1 tablespoon chopped fresh rosemary
2 tablespoons golden raisins

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a shallow roasting pan with aluminum foil.
  • Season pork loin with salt and pepper. Wrap the bacon slices around the pork loin and secure with toothpicks. Preheat a large skillet over medium-high heat, then add the pork loin. Cook until golden brown on all sides, about 10 minutes, then place onto roasting pan. Stir together honey, balsamic vinegar, red wine, onion, and rosemary in a small bowl; spread over pork loin.
  • Roast the pork loin in preheated oven for 15 minutes, then sprinkle with raisins. Continue cooking until the internal temperature of the pork loin reaches 145 degrees F (63 degrees C), about 15 minutes more. Remove from the oven, and allow to rest for 5 minutes before removing toothpicks and slicing.

Nutrition Facts : Calories 334.9 calories, Carbohydrate 8.5 g, Cholesterol 92.9 mg, Fat 18.7 g, Fiber 0.4 g, Protein 31 g, SaturatedFat 6.7 g, Sodium 272.6 mg, Sugar 7 g

HONEY GARLIC ROAST PORK



Honey Garlic Roast Pork image

Make and share this Honey Garlic Roast Pork recipe from Food.com.

Provided by Luschka

Categories     Pork

Time 5h2m

Yield 12 serving(s)

Number Of Ingredients 6

1 7/8 kg boneless pork loin roast
30 ml soy sauce
30 ml sherry wine
30 ml liquid honey
30 ml grated gingerroot
2 garlic cloves, crushed

Steps:

  • Marinade: Combine soy sauce, water, sherry, honey, ginger and garlic.
  • Trim any fat from meat. Place joint in a large plastic bag and pour marinade over. Tie bag shut and refrigerate for at least 4 hours, turning bag occasionally.
  • Remove the joint from bag, reserving marinade and leaving as much ginger and garlic bits as possible clinging tot he meat.
  • Place on rack in a roasting tin.
  • Roast, uncovered and basting occasionally with marinade at 160C (325F) for 2 hours or until meat thermometer registers 70C (160F).
  • Let stand for 15 minutes before carving.

Nutrition Facts : Calories 273.6, Fat 12.5, SaturatedFat 2.4, Cholesterol 96, Sodium 241.4, Carbohydrate 3.8, Fiber 0.1, Sugar 3.1, Protein 32.4

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