Stewed pork loin with lemon and honey

Ingredients

• 1.2 kg (2 2/3 pounds)pork loin
• 45 ml (3 tablespoons)honey
• 1lemon, cut into slices
• 2 mediumonions
• 150 ml (2/3 cup)olive oil
• 100 ml (1/2 cup)white wine
• to tastepepper
• to tastenutmeg
• 4 clovesgarlic
• 1/2 teaspoonpaprika
• to tastesalt

Instructions

1. 1

   Season and marinate

   Put the onions, cut into round slices, and the pork loin in a saucepan. Season with the white wine, a little salt, paprika, crushed unpeeled garlic, pepper and nutmeg, then pour over the olive oil. Use a sharp knife to make 4 to 5 cuts across the loin and tuck lemon slices into them. Brush the pork with honey, cover the pan and leave it to marinate for about one hour.

2. 2

   Cook the pork

   Set the covered saucepan over low heat and cook for about 2 hours and 30 minutes, stirring occasionally.

3. 3

   Serve the loin

   Turn off the heat and serve the pork loin with fries.

What is stewed pork loin?

This is a slow-cooked pork dish flavoured with lemon, honey, wine and aromatic seasonings. Its Portuguese character comes through in the straightforward combination of pork, olive oil, garlic and wine rather than in a complicated sauce.

The method lets the pork cook gently with sliced onions, while lemon tucked into the meat brings a fresh, fragrant note. Honey adds sweetness to balance the citrus and savoury seasoning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 43g protein, 8g carbs, 35g fat.

Pork loin supplies most of the protein, while the olive oil contributes much of the fat and calories. Honey, onions and lemon provide most of the carbohydrates; serving the pork with a modest portion of fries and extra vegetables can balance the plate.

Choosing the pork and aromatics

Pork loin: Choose a piece that will fit comfortably in the saucepan, so it can sit among the onions and cook covered. The recipe keeps it whole and seasons it before cooking.

Lemon and garlic: The lemon slices are placed inside cuts in the loin, so make the cuts deep enough to hold them. The garlic is crushed but left unpeeled as specified, allowing it to flavour the cooking liquid.

Building flavour before cooking

Seasoning: White wine, salt, paprika, pepper and nutmeg go into the pan with the pork. The hour-long covered rest gives the meat time to take on those flavours before it is heated.

Honey: Brush it over the loin after adding the lemon slices. This keeps the honey on the meat as the pork begins its slow cook.

Keeping the heat gentle

Low heat: The recipe relies on a covered saucepan and about 2 hours and 30 minutes over low heat. Keep the heat gentle so the contents cook steadily rather than boiling vigorously.

Occasional stirring: Stir from time to time as directed, taking care around the whole loin and the lemon slices. If the pan begins to catch, lower the heat.

Checking texture and doneness

Tenderness: The recipe gives a cooking time but no internal temperature or specific doneness test. Check that the pork is cooked through and tender before serving, and follow current food-safety guidance for pork if using a thermometer.

Resting: The method does not specify a resting time. If you choose to rest the meat briefly before slicing, keep it covered and include that time in your serving plan.

Serving with the pan juices

Fries: The recipe suggests serving the pork with fries. Their crisp texture contrasts with the tender meat and soft onions.

Pan juices: Spoon some of the cooking liquid and onions over the sliced pork. Keep the remaining juices nearby so everyone can add more at the table.

Recipe notes & tips

• Cut the onions into even rounds so they sit in a similar layer under the pork.
• Make the cuts across the loin carefully so the lemon slices fit without splitting the meat.
• Keep the pan covered during the long, low simmer.
• Stir occasionally as directed, taking care not to dislodge the lemon slices.
• Slice the cooked loin across the grain for more tender-looking portions.
• Serve the pan onions and cooking juices alongside the meat.

Variations

• More citrus: Add extra lemon slices to the cuts in the loin.
• Herby flavour: Add a little dried thyme to the listed seasonings.
• Milder garlic: Use fewer garlic cloves if you prefer a subtler garlic note.
• Less sweet: Brush on a smaller amount of honey for a less pronounced sweet finish.
• Different side: Serve with boiled potatoes instead of fries.

Common mistakes to avoid

• High heat: The bottom may catch before the loin cooks; keep the saucepan over low heat.
• Skipping the marinade: The meat misses the recipe's one-hour seasoning stage; cover and leave it for about an hour before cooking.
• Shallow cuts: Lemon slices may not stay in place; make 4 to 5 cuts deep enough to hold them.
• Too much stirring: The loin and lemon can shift around; stir occasionally rather than constantly.
• Serving without checking: Cooking time alone may not confirm doneness; check the pork is cooked through before serving.

How to store

Refrigerate leftover pork and cooking juices in a covered container within two hours, and use within 3 to 4 days. Reheat covered in a saucepan over low heat with some of the juices until hot throughout.

Frequently asked questions