| 4 Pound Boneless Pork Loin |
| Salt & Pepper |
| 1 Tbsp. Olive Oil |
| 2 Tbsp. Butter |
| 1/4 Cup Honey |
| 3 Tbsp. Minced Fresh Oregano |
| 1/4 Tsp. Ground Cayenne Pepper |
| 1/2 Cup Chicken Broth |
| 1/2 Cup Sour Cream |
| 1 Tbsp. Harissa Paste |
| 1 Tsp. Lime Juice |
| From the kitchen of Sandi Smith |
Heat oven to 375 °. Use paper towels to pat loin dry. Season the pork loin with salt and pepper.
Heat a heavy, oven-safe roasting pan over high. Add the oil and as soon as it is hot add the pork and sear on all four sides, about 3 minutes on each side. The outside should all be nicely browned and a bit crusty. Transfer the pork to a plate, pour off the remaining oil in the pan, then return the pan to medium heat. Add the butter, honey, oregano and cayenne. When the mixture starts to bubble (don’t let the honey burn) return the pork loin to the pan. Roll the pork in the butter mixture, using tongs, even dipping the ends into the pan sauce. Place the pork in the middle of the pan and add the chicken broth.Transfer to the oven and roast for 1 hour to 1 hour 20 minutes, or until it reaches 145° in thickest part. Turn the roast after the first 30 minutes of cooking.
While the pork is cooking , in a small bowl mix together the sour cream, harissa, lime juice and salt and pepper, to taste.Remove the pork from the oven and let sit for 10 minutes before thinly slicing. Serve with the sauce.