Serves 4 to 6

This recipe starts on the stovetop and finishes in the oven, so you will need an ovenproof skillet. Remember that the handle will be blistering hot when you take it out of the oven, so be sure to use a potholder or an oven mitt.

1. Adjust oven rack to middle position and heat oven to 325 degrees. Stir honey and cayenne together in measuring cup. Tie roast at even intervals with 5 pieces of butcher's twine. Rub roast with salt and pepper.

2. Heat oil in heavy-bottomed, ovenproof 10-inch nonstick skillet over medium-high heat until just smoking. Place roast fat-side down in skillet and cook until well browned, about 3 minutes. Using tongs, rotate roast one-quarter turn and cook until well browned, about 2 1/2 minutes. Repeat two more times until roast is well browned on all sides. Pour off fat from skillet. Add honey mixture and cook for 30 seconds, using tongs to turn roast and coat it with glaze.

3. Place skillet in oven and cook until center of roast registers about 135 degrees on instant-read thermometer, 35 to 45 minutes. Transfer roast to carving board and let rest 15 minutes. Meanwhile, set skillet over high heat and boil until glaze reduces to 1/3 cup, about 1 minute. Once reduced to this amount, leave glaze in measuring cup. When ready to carve roast (center should register about 150 degrees on instant-read thermometer), snip off twine and pour glaze over meat. Cut into 1/4-inch slices and serve immediately.

Test Kitchen Discoveries

• Sear the meat on the stovetop in an ovensafe pan to brown the exterior and add flavor. The pan can then be placed directly into a moderate oven (375 degrees) to finish cooking.
• Make sure to tie the meat securely around its circumference to ensure that it stays uniformly round as it cooks. Tying the meat also helps it cook evenly.
• A sweet glaze made from honey (spiked with a pinch of cayenne pepper) lends an appetizing sweetness and glossy glaze to the meat. And it couldn’t be easier.