Hot Honey-Rosemary Pork Loin

This elegant pork loin is perfect for a holiday dinner yet easy enough for a weeknight main. A combo of our sourwood honey, hot honey, and fresh rosemary pair perfectly with the pork.

Hot Honey-Rosemary Pork Loin

(slightly spicy rosemary-infused honey roasted pork)
Serves 4

What you need:

• 1 (1½ pound) pork loin
• Salt and freshly ground pepper
• 1 tablespoon olive oil
• ¼ cup Savannah Bee Company Honey (we used Savannah Bee Company Sourwood Honey)
• ¼ cup whole-grain Dijon mustard
• 1 tablespoon sherry vinegar
• 1½ tablespoons chopped fresh rosemary, plus more for garnish
• Savannah Bee Company Hot Honey for garnish

What to do:

1. Wash Up!
2. Sear the pork: Preheat the oven to 400° F. Sprinkle the pork with salt and pepper. Heat the oil in a cast-iron or oven-proof skillet. Add the pork and sear on all sides.
3. Make the sauce: Stir together the honey, mustard, vinegar, and rosemary. Set aside and reserve half of the mixture. Pour the remaining mixture over the pork and brush to coat all sides.
4. Bake the pork: Transfer the skillet to the oven and bake until the pork registers 145° F when tested with a meat thermometer.

To Serve: 

Drizzle the pork with the reserved sauce and garnish with more rosemary and hot honey, if desired.

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