This Honey Garlic Glazed Pork Loin Roast is hands down the BEST pork loin recipe. If you’re wondering how to cook pork loin, this easy method makes juicy, fork tender pork loin. Just rub with spices, smother with glaze, and roast until done!
Delicious cooked Pork Loin arranged with a flavor rub in addition to a nectar dijon garlic sauce that will make them return for to an ever increasing extent! I like to add occasional veggies, similar to Brussels fledglings and butternut squash, to make it a total supper, all in only one container.
In this family, we love everything about pork. From pork hacks to pork tenderloin, or pork broils, we don’t separate. Simply ready and waiting! My top choice, nonetheless, is a basic stove technique pork cook that requires minutes to prepare, while the broiler does the majority of the work.This Pork Loin Roast Recipe makes a totally delicate meat that is so brimming with flavor, and it genuinely couldn’t be any simpler to make.
Pork Loin and Pork Tenderloin are not something very similar, and address two distinct cuts of meat. They likewise appear to be unique. Pork Loin is more extensive and thicker with a fat layer on top, while Pork Tenderloin is long and slight.
This Honey Garlic Glazed Pork Roast recipe is hands down the BEST. If you’re wondering how to cook pork loin, this easy recipe makes juicy, fork tender pork loin.
Ingredients
FOR THE PORK LOIN
- 3- pound pork loin
- 1 tablespoon olive oil
FOR THE SPICE RUB
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- salt and fresh ground pepper, to taste
FOR THE HONEY GARLIC GLAZE
- 4 cloves garlic, minced
- 1/4 cup honey
- 3 tablespoons low-sodium gluten free soy sauce
- 1 tablespoon dijon mustard
- 1 tablespoon olive oil
FOR THE VEGETABLES
- 1 tablespoon olive oil
- 1 pound brussels sprouts, cut in half
- 1 pound butternut squash, peeled, seeds cleaned out, and cut into 1-inch cubes (you can also buy pre-cut butternut squash).
Instructions
- Preheat oven to 375˚F. Line a rimmed baking sheet with aluminum foil or parchment paper and set aside. Pat dry pork loin with paper towels.
- In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
- Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick.
- Take the spice mix and rub it all over the pork loin.
- Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side. Transfer pork loin to previously prepared baking sheet, fat-layer side up; set aside.
- In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. If too thick, add a bit more oil or soy sauce. Reserve 2 tablespoons of the sauce to use for the vegetables.
- Brush remaining honey mixture over the pork loin. Roast for 25 minutes.
- In the meantime, toss the vegetables with a tablespoon of olive oil and the reserved honey mixture. Pull pork roast out of the oven and add the vegetables all around it in one layer.
- Tent a piece of foil over the pork so the top doesn’t burn, but the inside continues to cook. Put back in the oven and continue to cook for 25 to 30 more minutes, or until internal temperature of the pork loin reaches 145˚F. Use an Instant Read Thermometer to check for doneness. Stir vegetables half way through cooking.
- Remove baking sheet from oven and loosely cover meat and veggies with foil; let rest 10 minutes. Cut the pork in slices and serve with veggies.
