• 8 cups water
  • 1/3 cup kosher salt
  • 2 Tbsp. Bee Raw 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
  • 3 garlic cloves, finely chopped
  • 2 Tbsp. finely chopped fresh sage
  • 3 Tbsp. Bee Raw Sage Honey
  • 1 Tbsp. 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 degrees.
  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 degrees 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 degrees 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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