Honey-Cumin Roasted Pork with Carmelized Onions

1 (3-pound) boned pork loin roast
3 tablespoons honey
1 tablespoon fresh lemon juice
1 tablespoon ground cumin
1 1/2 teaspoons kosher salt
1/4 teaspoon ground red pepper
2 large onions (about 2 pounds), cut into 8 wedges
1 cup fat-free, less-sodium chicken broth, divided

Preheat oven to 375°.
Trim fat from pork; score a diamond pattern on top of pork. Combine the honey and the next 4 ingredients (honey through red pepper) in a small bowl. Combine 2 tablespoons honey mixture and onion wedges; toss well to combine. Place the pork on the rack of a broiler pan or roasting pan. Arrange onion wedges around pork. Brush the remaining honey mixture over pork. Insert a meat thermometer into thickest part of pork. Bake at 375° for 1 hour and 15 minutes or until thermometer registers 155° (slightly pink).

Place pork on a platter, and cover with foil. Let stand 10 minutes for the pork to reabsorb juices. (Temperature of the roast will increase 5° upon standing).Remove rack from pan. Add 1/2 cup broth to drippings in pan, scraping pan to loosen browned bits. Combine drippings mixture and 1/2 cup broth in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Cut pork diagonally across grain into thin slices; serve with onions and sauce.
Yield: 12 servings (serving size: 3 ounces pork, about 1/4 cup onions, and 1 tablespoon sauce)

CALORIES 212 (35% from fat); FAT 8.2g (sat 2.8g,mono 3.7g,poly 0.9g); IRON 1.4mg; CHOLESTEROL 62mg; CALCIUM 28mg; CARBOHYDRATE 11.3g; SODIUM 403mg; PROTEIN 22.7g; FIBER 1.5g

Cooking Light, OCTOBER 2000