cured black pepper honey pork loin

Watch as Chef Eric Gephart creates a delicious Heritage Farms Cheshire Pork Loin. Follow along and make this delicious recipe at home!

For the rub:

• 1 Cheshire Pork Boneless Center Cut Pork Loin

• 3 tbsp salt

• 2 tsp Cheshire Smokehouse Sweet Heat

• 1 tsp black pepper

• 1 tsp granulated garlic

• 2 tsp chili powder

For the glaze:

• 1/2 c honey

• 1 tbsp black pepper

Method:

1. Score the fat cap. Coat both sides with homemade rub. Cure for 1 hour.

2. Rinse and pat dry. Coat both sides with 2 tbsp oil.

3. Roast at 350F until the core temperature reaches 145F.

4. Glaze both sides of the loin within the last 20 minutes of cooking.

5. Enjoy!