Pork Loin with Butter, Honey, Garlic Sauce

CITY GRILL'N WEBSITE:
http://www.citygrilln.com

CITY GRILL'N FACEBOOK LINK
  / city-grilln-1732931650269936  

Ingredients

PORK LOIN:
4-5 pound (2-2.5 kg) pork loin roast, trimmed of skin and fat
1 1/2 tablespoons olive oil, divided

RUB:
2 teaspoons paprika (mild or smoked)
1 teaspoon brown sugar
1 teaspoon each garlic powder and onion powder
1/2-1 teaspoon red chili powder, (optional)
2 teaspoons coarse salt
1/2 teaspoon black cracked pepper

HONEY GARLIC BUTTER SAUCE:
1/2 cup (125 g | 4-oz) honey
1/2 cup (125 g | 4-oz) unsalted butter
6 cloves garlic, finely chppped or minced
3 tablespoons low sodium soy sauce
2 tablespoons rice wine vinegar, (or cider vinegar)
Good pinch of salt
1/2 teaspoon cracked black pepper

Instructions
PORK LOIN:
Pat dry pork with paper towel. Combine 1 tablespoon of oil with rub ingredients. Season pork, rubbing the mixture into the meat.
Heat remaining oil (about 2 teaspoons) in a large pan or skillet over medium heat. Sear pork all over until golden browned, rotating the pork around to avoid spices burning.

SAUCE:
Melt butter in the same pan the pork was in while scraping up any leftover bits in the pan. Add garlic and sauté for 1 minute until fragrant. Stir in remaining sauce ingredients; bring to a rapid simmer for 1 minute.

Grill:
Preheat grill to 350°F (175°C).
Place seared/browned seasoned pork in a roasting pan.
Prepare sauce, as above. Reserve 1/2 cup sauce for basting. Pour remaining sauce over pork.
Pour 1/2 cup stock and 1/2 cup water around the pork.
Cover and roast for 20 minutes. Baste with half of the reserved sauce and continue roasting, uncovered, for a further 15 minutes.

Baste again and roast for a further 10-15 minutes, or until a meat thermometer registers 145°F (62.5°C) in the thickest part.

Transfer pork onto serving plate and baste with pan juices. Tent loosely with foil and let rest for 10-15 minutes.
Scrape up any browned bits leftover in the pan, mixing them through the pan juices and pour juices into a pot. Whisk cornstarch into an additional 1/2 cup water, whisk cornstarch slurry into the sauce and bring to a simmer. Slowly add in 1/4 cup - 1/2 cup additional, if needed, until reaching a honey-like consistency. (Please note: sauce will thicken as it cools).
Slice pork and drizzle with Honey Garlic Butter Sauce.