Manuka Honey & Sage Glazed Roasted Pork Tenderloin

For brining pork:

  • 8 cups water
  • 1/3 cup kosher salt
  • 2 tablespoons Watson & Son Manuka Honey
  • 1/2 teaspoon crushed black peppercorns
  • 2 sprigs fresh sage
  • 1 large garlic clove, smashed
  • 1 Turkish or 1/2 California bay leaf
  • 1 (4- to 4 1/2-lb) boneless pork loin roast, trimmed

For roasting pork:

  • 3 garlic cloves, finely chopped
  • 2 tablespoons finely chopped fresh sage
  • 3 tablespoons Manuka Honey
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon cornstarch
  • 1 teaspoon water

Special Equipment:

Instant-read thermometer



  1. Combine all brining ingredients except pork loin in a 3- to 4-quart saucepan and heat over high heat, stirring, until salt is dissolved.
  2. Pour brine into a deep 4- to 5-quart pot; cool to room temperature, uncovered, about 2 hours.
  3. Add pork to brine, making sure it is completely covered by brine, and marinate, covered and chilled, 8 to 24 hours.
  4. Put oven rack in middle position and preheat oven to 350°F.
  5. Pat pork dry (discard brine) and then transfer to a roasting pan.
  6. Stir together garlic, sage, and 1 tablespoon sage honey in a small bowl and rub all over pork.
  7. Roast pork until thermometer registers 140°F, about 1 1/4 hours. Stir together 1 tablespoon syrup and vinegar until combined. Brush on vinegar mixture and continue to roast pork until thermometer registers 150°F, about 10 minutes more.
  8. Remove from oven and let stand in pan 15 minutes. Transfer roast to a cutting board with a lip, reserving juices in pan, and let roast stand, uncovered, while making sauce.
  9. Skim fat from pan juices and discard, then transfer jus to a small saucepan and bring to a simmer.
  10. Stir together cornstarch and water and whisk into jus.
  11. Simmer, stirring, until slightly thickened, about 1 minute.
  12. Remove from heat and stir in remaining tablespoon honey. Serve pork with sauce.

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