Honey Roasted Pork Loin with Onions and Carrots


  • 1 tablespoon extra-virgin olive oil, plus more for baking dish
  • 1 (3 pound) boneless pork loin
  • Salt
  • Freshly ground black pepper
  • 1 cup moscato wine
  • 1 tablespoon juniper berries
  • 3 bay leaves
  • 3/4 cup honey
  • 1 lemon, juiced
  • 1/2 to 3/4 cup water
  • 18 small cipolline or pearl onions, peeled (I used sweet onions, quartered. Could not find cipollines and forgot to buy pearl onions)
  • 6 medium carrots or baby carrots, peeled, quartered, and cut into 2-inch lengths
  • 2 tablespoons unsalted butter

Heat oven to 350º. Lightly brush a 9-x-13-inch roasting pan with oil.

Season pork with salt and pepper and place in baking dish with carrots, onions and garlic. Roast for 30 minutes. Add wine, juniper berries, bay leaves and all but 1 tablespoon of the honey. Remove the vegetables and add in the broccoli; continue roasting until thermometer inserted diagonally 2 inches into meat registers 150º, about 45 minutes more. Remove dish from oven and transfer pork to a cutting board to rest. Strain juices into a medium saucepan; add lemon juice and bring to a boil. Reduce juices by about half to a syrupy glaze, 10 to 12 minutes. Remove glaze from heat and cool slightly to thicken, 2 to 3 minutes. Brush over pork.