Ingredients:
- 1 (3 to 4 pound) pork loin
- Salt and freshly ground black pepper, to taste
- 2 tablespoons Premium Extra Virgin Olive Oil
- ¼ cup Franklin Raw Honey
- ¼ cup Pomegranate Dark Balsamic Vinegar
- 4 cloves of garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon onion powder
- Optional: fresh pomegranate arils for garnish
Instructions:
- Set your oven to 375ºF (190ºC) and let it warm up while you prepare the pork loin.
- Pat the pork loin dry with paper towels and season generously with salt and black pepper.
- Heat the extra virgin olive oil in a large oven-proof skillet over medium-high heat. Add the pork loin to the skillet and sear it until golden brown on all sides, about 2-3 minutes per side.
- In a bowl, whisk together the honey, pomegranate balsamic vinegar, minced garlic, thyme, and onion powder until well combined.
- Brush the glaze all over the seared pork loin, making sure to cover it completely.
- Transfer the skillet to the preheated oven. Roast the pork loin for about 25 minutes per pound, or until the internal temperature reaches 145ºF (63ºC) when checked with a meat thermometer.
- Halfway through the cooking time, baste the pork loin with the pan juices and some more of the glaze to keep it moist and flavorful.
- Once the pork loin is cooked, remove it from the oven and let it rest for 10 minutes. This allows the juices to redistribute throughout the meat, making it tender and juicy when sliced.
- Slice the pork loin into thick pieces and serve on a platter. Drizzle with any remaining glaze from the skillet and garnish with fresh pomegranate arils if desired.