1 boneless pork loin roast
1 tsp cayenne pepper
2 tbsp brown sugar
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
1 cup chicken broth
¼ cup red wine
2 tbsp Worcestershire sauce
2 tbsp olive oil
2 tbsp honey
1 lime, juiced
2 tbsp all-purpose flour
2 tbsp butter
Heat oil in a large sauté pan over high heat. Add roast and cook until thoroughly browned on all sides.
Remove from pan and keep warm. Add broth and deglaze pan, stirring to remove browned bits.
Place roast in a greased roasting pan and rub with seasonings.
Reduce chicken broth by half.
Combine chicken broth with wine and Worcestershire sauce and pour over pork.
Insert an oven-safe probe thermometer in the roast and bake at 275°F (135°C) until internal temperature reaches 145°F (63°C). Keep warm.
Place cooking liquid in the refrigerator until fat has solidified. Remove and discard fat.
Stir in honey and lime juice. Set aside.
Melt butter over medium heat in a large saucepan. Whisk in flour and cook, stirring constantly until light blonde color is achieved.
Add cooking liquid mixture to the pan and boil until reduced by ⅓.
Rewarm pork, if needed. Slice and serve with sauce.