As with many of our recent pairings, we came across this one by pure happen stance. There was a lonely pork loin in the freezer with no intended recipe. After a little searching, this recipe was chosen. Then, of course, when we make a new recipe, we must try it with wine. And low and behold Barbera was a standout winner. After a little research as to why such pairing would exist, we found that it is the five spice that plays so nicely with the tart fruitiness of the Barbera.    

2 1/2 to 3 lbs pork loin
2 tbsp honey

FOR MARINADE:

1 1/2 tsp brown sugar
1/4 cup honey
1/4 cup hoisin sauce
3 tbsp soy sauce
1 tsp five spice powder
1 tbsp vegetable oil
2 tsp red food coloring (optional)

Prepare the pork shoulder by trimming any thick layers of fat off the surface. Then cut into long thin pieces, about 1 to 1 1/2 inches thick. We got two pieces from our pork loin.

Mix the marinade ingredients in a bowl. Place pork pieces into a Ziplock and pour marinade on top. Mix around a bit to fully coat the pork. Marinate in refrigerator for 24 to 48 hours (3 hours absolutely bare minimum). The longer it marinates the better the flavor will be.

Once done marinating preheat oven to 320 degrees F. Line a tray with foil and place a rack on top. Place pork on rack and roast for 30 minutes.

Meanwhile pour marinade into a saucepan. Add in 2 tbsp of honey and simmer over medium high heat. Cook until syrupy (about 2 minutes) then remove from heat.

When the initial 30 minutes are complete remove pork from oven and dab marinade all over, turn and repeat. Return pork to oven for 15 minutes.  Repeat basting process and bake for 15 more minutes.  Baste one more time and cook 10 minutes more until caramelized.

Rest 10 minutes before slicing. Serve with your favorite greens and Barbera.