Instructions

1. 1
   Heat oil in a large sauté pan over high heat. Add roast and cook until thoroughly browned on all sides.
2. 2
   Remove from pan and keep warm. Add broth and deglaze pan, stirring to remove browned bits.
3. 3
   Place roast in a greased roasting pan and rub with seasonings.
4. 4
   Reduce chicken broth by half.
5. 5
   Combine chicken broth with wine and Worcestershire sauce and pour over pork.
6. 6
   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.
7. 7
   Place cooking liquid in the refrigerator until fat has solidified. Remove and discard fat.
8. 8
   Stir in honey and lime juice. Set aside.
9. 9
   Melt butter over medium heat in a large saucepan. Whisk in flour and cook, stirring constantly until light blonde color is achieved.
10. 10
    Add cooking liquid mixture to the pan and boil until reduced by ⅓.
11. 11
    Rewarm pork, if needed. Slice and serve with sauce.