1 (3-pound) boned pork loin roast
\n3 T. honey
\n1 T. fresh lemon juice
\n1 T. ground cumin
\n1-1\/2 tsp. kosher salt
\n1\/4 tsp. ground red pepper
\n2 large onions (about 2 lb.), cut into 8 wedges
\n1 C. fat-free, less-sodium chicken broth, divided<\/p>\n
Preheat oven to 375\u00b0F. Trim fat from pork; score a diamond pattern on top of pork. Combine the honey and the next 4 ingredients (honey through red pepper) in a small bowl. Combine 2 T. honey mixture and onion wedges; toss well to combine. Place the pork on the rack of a broiler pan or roasting pan. Arrange onion wedges around pork. Brush the remaining honey mixture over pork. Insert a meat thermometer into thickest part of pork. Bake at 375\u00b0F for 1 hour and 15 minutes or until thermometer registers 155\u00b0F (slightly pink). Place pork on a platter, and cover with foil. Let stand 10 minutes for the pork to reabsorb juices. (Temperature of the roast will increase 5\u00b0F upon standing). Remove rack from pan. Add 1\/2 C. broth to drippings in pan, scraping pan to loosen browned bits. Combine drippings mixture and 1\/2 C. broth in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Cut pork diagonally across grain into thin slices; serve with onions and sauce.<\/p>\n
Yield: 12 servings
\nServing size: 3 oz. pork, about 1\/4 C. onions, and 1 T. sauce<\/p>\n
Calories: 212
\nFat: 8.2g
\nFiber: 1.5g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 (3-pound) boned pork loin roast 3 T. honey 1 T. fresh lemon juice 1 T. ground cumin 1-1\/2 tsp. kosher salt 1\/4 tsp. ground red pepper 2 large onions (about 2 lb.), cut into 8 wedges 1 C. fat-free, less-sodium chicken broth, divided Preheat oven to 375\u00b0F. Trim fat from pork; score a diamond pattern on top of pork. Combine the honey and the next 4 ingredients (honey through red pepper) in a small bowl. Combine 2 T. honey…<\/p>\n