4 teaspoons honey
1 teaspoon salt
1 teaspoon ground black pepper
8 1/2 pound pork loin roast
warm water (110 degrees F/45 degrees C) to cover
In a medium saucepan bring water to a boil. Mix honey, salt and pepper; cover and simmer for about 15 minutes.
Remove pork from heat and place in a large skillet. Saute over medium heat for 5 minutes, or until pink. Transfer pork to an indoor roasting rack, and steam for about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Place pork loin on rack in center of oven. Pour 2 to 3 tablespoons of honey mixture into bottom of raffia; add remaining 2 tablespoons honey mixture, and draw roasting ring around roasting finger or ring through wrap.
Prepare the filling by whisking together the remaining 2 tablespoons honey sauce and remaining 1/3 cup honey mixture, and adding water.
Dry roast under the hot water, covered, for 30 minutes, turning once. Fill roasting rack with foil and secure edges on. Place rack on rack.
Roast in preheated oven for about 20 minutes, until juices run clear. Serve warm.