1 boneless roast pork loin, about 2 lb (1 kg)

1 tablespoon (15 ml) olive oil

5 whole cloves

2 sticks cinnamon

1/4 cup (60 ml) honey

2 cups (500 ml) chicken broth

1/2 teaspoon (2.5 ml) ground ginger

2 teaspoons (10 ml) cornstarch

2 teaspoons (10 ml) cold water

Salt and pepper

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

In an ovenproof skillet, brown pork roast in oil. Season with salt and pepper. Add cloves and cinnamon. Cook for about 5 minutes, turning roast in rendered fat.

Roast for about 45 minutes or until a thermometer inserted in the centre of the roast reads 57 °C (135 °F). Place roast on a plate, cover with aluminum foil and let rest for 10 minutes. The temperature should rise to 63 °C (145 °F).

In the same skillet, add honey and caramelize with spices. Add broth and ginger and bring to a boil. Reduce by half. In a small bowl, dissolve cornstarch in water. Add cornstarch mixture to sauce while whisking. Simmer for 1 minute. Adjust seasoning.

Slice pork and drizzle with sauce. Delicious with mashed potatoes and Roasted Carrots with Dried Fruit (see recipe).

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