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Raw honey is a chef’s secret weapon—golden crusts, caramelization, moist textures and complex notes are just a few of its hidden talents. Why honey instead of processed sugar? Besides the proven health benefits, each honey’s flavor varies with the flower from which it came. Imagine the subtle hint of sage in Sage Honey Stuffing, citrus in Orange Blossom Honey and Pheasant, and earthy Buckwheat Honey Pumpkin Pie. I’m hungry already.

Try these honey recipes, share them with friends and family—and enjoy them.

From my table to yours.—Zeke

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Roast Pork Tenderloin with Sage Honey Glaze

Recipes >

Ingredients

For brining pork

  • 8 cups water
  • 1/3 cup kosher salt
  • 2 tablespoons Wild Black Sage 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 Bee Raw Sage Honey
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon cornstarch
  • 1 teaspoon water

Special Equipment
Instant-read thermometer

Instructions


  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.

 

 

 


 

Roast Pork Tenderloin with Sage Honey Glaze