Unleash the Flavors: Discover the Ultimate Roasted Pork Loin Recipe
If you're looking for a standout pork recipe, you can't go wrong with this delectable Honey Garlic Glazed Pork Loin Roast. With its juicy and tender pork loin, masterfully seasoned with a mix of spices, and smothered with a mouthwatering blend of honey, garlic, and dijon mustard, this dish is sure to be a hit at any dinner table.
To make it a complete meal, all you need to do is add some seasonal veggies like Brussels sprouts and butternut squash, and roast everything together in one pan. It couldn't be easier or more delicious!
At our house, we're big fans of anything pork-related, from pork chops to pork tenderloin. But for me, nothing beats a simple pork roast that's easy to prepare, and that the oven magically transforms into fork-tender perfection.
The secret to this recipe's success lies in its simplicity. You don't need any fancy or complicated ingredients, just good old-fashioned home cooking that's flavorful, comforting, and oh-so-satisfying.
Another great thing about this dish is that it's a complete meal in itself, so you don't need to worry about making any additional side dishes. That means less prep and cleanup time and more time to sit back, relax, and enjoy your culinary handiwork.
One thing to keep in mind is that pork loin and pork tenderloin are two different cuts of meat, with distinct characteristics and cooking methods. For this recipe, we're using boneless pork loin, which is a wider and flatter cut than its counterpart.
To make the perfect pork loin roast, you'll start by making a dry rub with a blend of salt, pepper, paprika, thyme, rosemary, garlic powder, and onion powder. Then, you'll generously apply the rub to your pork loin, ensuring that every inch is coated with seasoning.
After that, it's just a matter of slathering on your honey garlic glaze and roasting everything to tender perfection. With these simple steps, you'll have a mouthwatering dish that's sure to impress your guests and satisfy your cravings for decadent, savory pork.
Begin by heating a generous amount of oil in a large skillet and searing the meat for approximately five minutes on each side until browned. Remove the meat from the heat and place it on a rimmed baking sheet lined with foil, fat side up.
To make the honey glaze, stir together honey, Dijon mustard, garlic, soy sauce, and olive oil. Set aside two tablespoons of the sauce to use with the vegetables and brush the remainder over the pork.
Roast the pork in a preheated oven at 375°F for 25 minutes. While the meat is cooking, prepare the vegetables by cutting the butternut squash into one-inch cubes and cutting the Brussels sprouts in half, then toss the veggies with the reserved sauce.
After 25 minutes of roasting, remove the pork from the oven and add the veggies around the pork, ensuring they are in one layer. Tent the pork with foil and put everything back in the oven to cook for another 30 minutes or until the internal temperature of the pork loin reaches 145°F. Use an instant-read thermometer to check for doneness, stirring the vegetables once halfway through cooking.
After the pork is fully cooked, remove it from the heat and allow it to rest for 10 minutes to lock in the juices. Once it has rested, cut and serve!
Keep in mind that cooking time will vary depending on the roast's size. For the recipe outlined here, which uses a three-pound pork loin, it should take approximately 50-60 minutes in a 375°F oven, averaging around 20 minutes per pound. Adjust the cooking time accordingly.
To ensure the pork loin is cooked correctly, use an instant-read thermometer to check the internal temperature, which should be 145°F. After checking the temperature, let the pork rest for at least 10 minutes before cutting.
This recipe is perfect for Sunday suppers or busy weeknights, as it can be made in advance. Simply season the pork, sear it, and pour the sauce over it, then cover and refrigerate for up to 24 hours before roasting as directed.
If you prefer to use a slow cooker, season the pork, sear it, and place it in the slow cooker, then pour the sauce over it. Cover and cook on low for 4 to 6 hours, using an instant-read thermometer to check for doneness.
When it comes to serving, consider pairing the pork loin with sides such as smashed potatoes or mashed cauliflower, or with the vegetables already included in the recipe, creating a feast fit for any occasion.
When it comes to meal prep, leftover pork loin is a versatile ingredient that can be repurposed in various ways. You can use it to make delectable burritos, tacos, or even sandwiches with thick slices of bread. If you prefer a warm sandwich, you can put it in the oven for a few minutes to melt the cheese.
Leftover pork loin can be stored in the refrigerator for up to three days. If you aren't planning on using it within that timeframe, you can store it in a freezer-safe container in the freezer for up to three months.
To cook pork loin, preheat your oven to 375˚F. Line a rimmed baking sheet with aluminum foil or parchment paper and set it aside. Use paper towels to pat dry the pork loin. Combine paprika, garlic powder, onion powder, thyme, rosemary, salt, and pepper in a small mixing bowl. Lightly spray the pork loin with cooking spray to help the spice mix adhere to the meat. Then rub the spice mix all over the pork loin.
Heat olive oil over medium heat and sear the pork loin until it's browned on all sides. This should take about 3 to 5 minutes per side. Place the pork loin on the prepared baking sheet, fat-layer side up, and set it aside.
In a mixing bowl, whisk together garlic, honey, soy sauce, mustard, and oil until they are thoroughly combined. Reserve two tablespoons of the sauce to use for the vegetables. Brush the remaining honey mixture over the pork loin and put it in the oven to roast for 25 minutes.
While the pork loin is cooking, toss your vegetables with a tablespoon of olive oil and the reserved honey mixture. Pull the pork roast out of the oven and add the vegetables all around it in a single layer. Tent a piece of foil over the pork so that the top doesn't burn, but the inside continues to cook. Put the pork back in the oven and cook it for 25 to 30 more minutes, or until the internal temperature of the pork loin reaches 145˚F. You can check for doneness with an instant-read thermometer. Stir the vegetables halfway through cooking.
When everything is done, remove the baking sheet from the oven, loosely cover the meat and veggies with foil, and let them rest for 10 minutes. Cut the pork into slices and serve it with the vegetables.
If you're using a slow cooker to cook pork loin, season it, sear it, and place it in the slow cooker. Then pour your prepared sauce over it, cover it, and cook it on low for 4 to 6 hours.
If you're making pork loin ahead of time, season it, sear it, put it in the baking pan, and pour the sauce over it. Then cover it and keep it in the fridge for up to 24 hours. When you're ready to roast it, continue with the instructions as directed.
This delicious pork loin meal contains 347 kcal, 22 g of carbohydrates, 41 g of protein, 11 g of fat, 3 g of saturated fat, 107 mg of cholesterol, 322 mg of sodium, 1089 mg of potassium, 4 g of fiber, 11 g of sugar, 6578 IU of Vitamin A, 61 mg of Vitamin C, 62 mg of Calcium, 2 mg of Iron, and 18 g of net carbs.
The nutritional information is an approximation and is provided as a gesture of goodwill. Actual values may differ depending on the ingredients and utensils employed. For detailed information, kindly make use of your preferred nutritional calculator.
Please refer to the following recipe links for more cooking ideas:
- - For a slow-cooker pork loin recipe, check out:
- - To cook pork loin in an Instant Pot, access the recipe here:
- - If you fancy a tasty dish of red beans and rice, take a look at:
- - And lastly, for a scrumptious honey garlic baked pork chops recipe, visit:
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