Tender and Juicy Pork Loin Roast Recipe

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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!

Pork Loin Roast Slices

AN EASY PORK LOIN ROAST RECIPE

Succulent roasted Pork Loin prepared with a spice rub plus a honey-dijon garlic sauce that will have you coming back for more and more! I like to add seasonal veggies, like Brussels sprouts and butternut squash, to make it a complete meal, all in just one pan. 

In this household, we love everything about pork. From pork chops to pork tenderloin, or pork roasts, we don’t discriminate. Just bring it ON! My favorite, however, is a simple oven method pork roast that takes minutes to prep, while the oven does most of the work.

This Pork Loin Roast Recipe creates a perfectly tender meat that is so full of flavor, and it honestly couldn’t be any easier to make. 

Honey Garlic Glazed pork loin roast

WHAT’S THE DIFFERENCE BETWEEN PORK TENDERLOIN & PORK LOIN?

Pork Loin and Pork Tenderloin are not the same thing, and represent two different cuts of meat. They also look different. Pork Loin is wider and thicker with a fat layer on top, while Pork Tenderloin is long and thin. 

For this recipe we are using boneless PORK LOIN. 

Roasting Brussel Sprouts

HOW TO COOK PORK LOIN

  1. We are going to start with making a dry rub by combining salt, pepper, paprika, thyme, rosemary, garlic powder, and onion powder. Rub that all over the pork loin.
  2. Heat some oil in a large skillet and sear the meat, about 5 minutes per side.
  3. Remove from heat and set pork (fat side UP) on a foil-lined rimmed baking sheet.
  4. Stir together some honey, dijon mustard, garlic, soy sauce, and olive oil. 
  5. Reserve two tablespoons of the sauce for the veggies, and brush the rest of the sauce over the pork. 
  6. Roast for 25 minutes at 375˚F.
  7. In the meantime, prepare the veggies by cutting butternut squash into 1-inch cubes and cutting brussels sprouts in half. 
  8. Toss veggies with reserved sauce. 
  9. Take pork out of the oven; add veggies all around it in one layer, tent pork with foil, then continue to cook for 30 more minutes, or until internal temperature of the pork loin reaches 145˚F. Use an Instant Read Thermometer to check for doneness. 
    • Keep in mind that time will vary depending on the size of the roast. In this recipe, we’re working with a 3-pound pork loin, which needs about 50 to 60 minutes in a 375˚F oven. That comes out to roughly around 20-minutes per pound. Some ovens may need few minutes longer than that.
  10. Give the veggies a stir half-way through cooking.
  11. Remove from heat and let stand 10 minutes before cutting. This helps lock in the juices. 
  12. Cut and serve. 

The veggies in this one pan meal create the perfect side dish. The combination of pork roast with butternut squash and Brussels sprouts is ideal for the coming Holiday Season, but also just as perfect for a Sunday supper. 

TO WHAT INTERNAL TEMPERATURE SHOULD PORK LOIN BE COOKED? 

The National Pork Board recommends cooking pork loin to an internal temperature of 145° F (62°C). Use an Instant Read Thermometer to check for doneness. Once your pork loin as reached the proper temperature allow it to rest for at least 10 minutes.

Roasted pork

HOW TO MAKE THIS RECIPE AHEAD

  • Season the pork, sear it, put it in the baking pan and pour the sauce over it. 
  • Cover and keep in the fridge for up to 24 hours.
  • Continue with roasting as directed.

HOW TO MAKE SLOW COOKER PORK LOIN

This recipe can also be made in the slow cooker! If you want to cook your pork loin in the slow cooker, here’s how:

  • Season the pork, sear it, and place it in the slow cooker.
  • Pour prepared sauce over it; cover and cook on LOW for 4 hours to 6 hours. Check for doneness with an Instant Read Thermometer; it should register at 145˚F when done. 

Sliced Pork Roast with roasted vegetables

SERVING IDEAS

There are so many things you can serve with roasted pork loin – all of them delicious! My personal favorites are smashed potatoes or mashed cauliflower. Since this pork loin recipe already includes vegetables, adding even one side makes a feast!

HOW TO STORE & WHAT TO DO WITH LEFTOVERS

Leftover pork loin can be refrigerated for up to 3 days, or frozen in a freezer-safe container for 3 months.

I love using leftover pork loin to make burritos and tacos, or even sandwiches with thick slices of bread. Sometimes I’ll even warm my sandwich in the oven for a few minutes to melt the cheese!

MORE PORK RECIPES

ENJOY!

TOOLS USED IN THIS RECIPE

4.89 from 43 votes
Pork Loin Roast Slices
Tender and Juicy Pork Loin Roast Recipe
9
9
9
10
Prep Time
15 mins
Cook Time
1 hr
Resting Time
10 mins
 

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.

Course: Dinner
Cuisine: American
Servings: 8 serves
Calories: 347 kcal
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
  1. Preheat oven to 375˚F.
  2. Line a rimmed baking sheet with aluminum foil or parchment paper and set aside.
  3. Pat dry pork loin with paper towels.
  4. In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
  5. Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick.
  6. Take the spice mix and rub it all over the pork loin.
  7. Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side.
  8. Transfer pork loin to previously prepared baking sheet, fat-layer side up; set aside.

  9. 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.

  10. Brush remaining honey mixture over the pork loin.

  11. Roast for 25 minutes.
  12. In the meantime, toss the vegetables with a tablespoon of olive oil and the reserved honey mixture.

  13. 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.

  14. 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.

  15. Stir vegetables half way through cooking.

  16. Remove baking sheet from oven and loosely cover meat and veggies with foil; let rest 10 minutes.

  17. Cut the pork in slices and serve with veggies.

Recipe Video

Recipe Notes
WW FREESTYLE POINTS: 10
 
SLOW COOKER PORK LOIN
  • Season the pork, sear it, and place it in the slow cooker.
  • Pour prepared sauce over it; cover and cook on LOW for 4 to 6 hours. 
HOW TO MAKE AHEAD
  • Season the pork, sear it, put it in the baking pan and pour the sauce over it. 
  • Cover and keep in the fridge for up to 24 hours.
  • Continue with roasting as directed.
Nutrition Facts
Tender and Juicy Pork Loin Roast Recipe
Amount Per Serving
Calories 347 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g15%
Cholesterol 107mg36%
Sodium 322mg13%
Potassium 1089mg31%
Carbohydrates 22g7%
Fiber 4g16%
Sugar 11g12%
Protein 41g82%
Vitamin A 6578IU132%
Vitamin C 61mg74%
Calcium 62mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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136 Responses
  1. Kay

    Making this tomorrow, but I only have a 1lb + of the pork tenderloin.

    What would the timing be?????

    Can’t wait to make it, and thank you in advance.

    1. Katerina Petrovska

      Hi!
      I would start checking for doneness around the 25-minute mark. Per pound, pork loin needs about 25 to 30 minutes of cooking time. Use an instant read thermometer for perfect results. Pork loin is done when internal temperature registers at 145˚F.

  2. A

    Thanks so much for including slow cooker directions! Unfortunately they only had bone-in at the store so when I cooked mine (approx 2 2lb cuts) it over cooked a little. But it still tasted great!!! If i make again ill reduce the time in the slow coooker.

  3. Thegyroman

    BE CAREFUL COOKING IN A SLOW COOKER. When I made this recipe using a slow cooker, I cooked it on low for 4 hours and it came to a temperature of 199.8! The flavor was good, but the meat was ruined, unfortunately.

  4. Grey | GreyEyes.me

    This was the first recipe I tried on this page and I was blown away. No wonder I keep coming back! This roast was so incredibly flavorful and it all came together so quickly! While everything roasted, I cleaned up my kitchen and simply waited to serve.
    I’d even consider making this on a weeknight. It’s just that good.

    5/5 from me for SURE!

  5. Marian

    This recipe I so amazing!
    I cooked only the pork and added ground ginger and extra soy sauce to the sauce mixture to cut down the sweetness. I also cut up a medium sized onion and put it under the meat as it cooked.
    Was great pared with mashed potatoes and greens! And make sure to add the extra sauce/drippings onto the meat after cutting.
    Will definitely make again!

  6. Lori

    We absolutely loved this! They were SO delicious!! I roasted it uncovered, with the fat cap up, and it did not dry out at all. Took exactly an hour in the oven, after being seared stovetop. I did pour some fat out of the skillet after browning.

    1. Shopper

      I made this recipe this evening. The pork was delicious. Tender and juicy as promised. The sauce did burn after 12 minutes during first roasting. I pulled the pork out of the oven and transferred it to another foil lined sheet pan and continued as directed. I had no butternut so I substituted carrots which were also delicious. The brusselsprouts, however, I prefer roasted without the sauce. Over all my family loved this meal and I will be making it again. I’m planning to roast the first 25 mins without sauce. When I put the veg in I will brush roast with sauce. The remaining sauce I will heat on stove top and serve with pork at the table. Thanks. Great recipe.

          1. Katerina Petrovska

            You can definitely grill this pork loin. Place the seasoned pork loin directly on the grill grates over indirect heat and cook for 1 hour, or until the pork reaches an internal temperature of 145 degrees Fahrenheit. You should also flip the meat a couple times while cooking.

  7. Dana

    Fantastic. Entire family loved it.

    Used 1/2 of a pork loin (which results in a cut that looks like a pork tenderloin). 🙂 Total weight 1lb, 13oz

    Followed the recipe mostly as written, though I reduced the honey to 3 TBSP, and soy sauce to 2 TBSP.

    Cooked until 139 internal temp, allowed it to settle and carry-over (under foil) for 10 or 15 minutes. Warmed the remaining glaze and served it w/the loin.

    The deish came out looking factastic like the picture here, the pork was tender and juicy, and tasted great w/some of the glaze drizzled over it at the table. Ate it w/garlic mashed potatoes and green beans, and it killed.

    Thanks for the great recipe, this one is already printed and added to our favorites collection.

  8. jaydenf

    I am so excited to give this recipe a try! I bought a pork tenderloin for this recipe by mistake (I am a pork rookie!). What changes should I make to this recipe (cooking time, temperature, etc.) if any for pork tenderloin versus pork loin?

    1. Katerina Petrovska

      Hi!
      Pork tenderloin will need less time to cook so I’d say to start checking around the 25-minute mark for doneness. Pork is cooked through when internal temperature registers at 145˚F. An instant read thermometer is the best way to tell if the pork is cooked through.

  9. Susan Dubose

    Fantastic recipe! For those people struggling to find pork loin with skin, try an Asian market if there is one in your area. They often carry this cut.

      1. Jody

        Hello – I am anxious to roast pork loin tonight. Should the roast be at about room temp before browning and putting in the oven?

        1. Katerina Petrovska

          Hi!
          Yep, if time permits, that’s definitely the way to go with all meats. Take it out of the fridge up to an hour beforehand, and then continue with the recipe. Hope you’ll love it! 😊

  10. Ronda

    The sauce is great, very flavorful. I used a loin roast with the fat cap; scored the cap and used the rub. Fat side up during cooking. (1 lb cut.)

    However, the meat turned out dry. Internal temp at 145 f. Perhaps it’s the cut of the loin that is just lean and tough. ?

    1. Katerina Petrovska

      Hi!
      Dry and tough meat is the worst ☹️ Did you let the pork rest several minutes before cutting it? Taking it out at 145˚F should result in a moist and juicy pork when you cut into it about 8 to 10 minutes later.

    2. jody

      Absolutely hands down FANTASTIC! I didn’t add vegetables to it while roasting because I used a smaller Dutch oven. I will definitely make it again. Followed recipe EXACTLY!

  11. Zina

    This was delicious! Great recipe thank you for posting it. Thermometer a must to make sure it is done. I used carrots and russet potatoes and cooked them with the meat from start to finish. Perfect dinner tonight.

  12. Jaime

    How long should the instant pot cooking time be reduced by if I plan to roast it in the oven afterwards (10 minutes) as suggested?

    Thanks! Can’t wait to try the recipe 🙂

  13. Linda

    I saw fat side up. Still burned the glaze before adding veggies. Otherwise, I over-cooked the pork loin at 375° but not to the point of inedible. Flavor was so good! But will need to adjust my methods. Thank you for this great flavorful starting point! Excited and motivated!

    1. Vicki Brown

      This is delicious! My roast was 5 pounds so I adjusted the amount of ingredients and cooking time. My husband isn’t crazy about having the same thing the next night…but he has eaten thus 3 days in a row….including for lunch too! Thank you!

    1. Katerina Petrovska

      Hi!
      I would start checking for doneness at around the 50-minute mark. It will probably need 10 more minutes, but if you have an instant read thermometer, please use that for accurate results; pork is cooked through when internal temperature reaches 145˚F. The rule of thumb for pork roasts is to cook them for 20 minutes per pound of meat at 375˚F, but all ovens are not created equal, so that’s why I always advise to use a thermometer. I hope this helps. 😊

      1. Kerry

        I struggle to cook pork properly, but this is the best pork recipe I’ve made. Thank you for sharing!
        Mine was smaller so I checked the temperature at 20 minutes and then determined how much longer I needed to cook it from there.

  14. Mary B

    I made the pork roast today and it’s the BEST tasting, moist and flavorful I’ve ever made! I browned the pork loin in my stainless steel dutch oven. I poured the glaze over the meat and baked it in the dutch oven. All of the cooked on goodness mixed with the glaze for added flavor. I’ll definitely make this again! Thank you for a wonderful recipe.

    1. Jen

      Mine did not glaze at all; it was more of a broth. Any ideas on how to do better next time?

      But the pork was juicy, no burning sauce at all. I think maybe this is why: I linednthe pan with foil and poured the glaze over it for the first 30 mins. I noticed the glaze ran off the roast, but did not cover the bottom of the pan. So I moved the loin to one side of the pan and used the foil to corral the glaze around the pork. Then when it was time to add the veggies, I just flattened the foil back out so the bottom (and a little way up each side) was covered.

  15. Linda English

    I have never had a pork loin come out this tender and juicey, OMG , thank you so much for the recipe. Also, the leftover honey garlic glaze was great. I cooked the loin on parchment paper so nothing scorched, I added pats of butter atop the roast So there was lots of juice, then I folded the parchment paper and poured all those juices into the glaze and we spooned that glaze over green beans and cauliflower mash. So so good. A keeper recipe!!

      1. Holly Holloway

        I want to make this today in the crock pot, so my question is; do you add the veggies to the crock pot as well or just roast on the side?

        1. Katerina Petrovska

          Hi!
          I personally would just cook them in the slow cooker, BUT if you don’t like that strong brussel sprouts smell, you may want to prepare the veggies on the side. 😊

    1. Megan

      Ok this was amazing! I’ve never liked pork I made myself but had a pork loin in the freezer and didn’t want to waste it. This was amazing! Not the last time I’ll make this!

  16. Laura

    I cooked this in the crockpot with vegetables that I had on hand (carrots potatoes celery) on low about 8 hours! Very good and a wonderful aroma to come home to.

  17. Loretta King

    Made the recipe without the veggies. Used a casserole dish and left about 3 tablespoons of the garlic soy sauce to baste halfway through cooking time. I knew with this type of sauce it would easily burn so I made sure I added a half cup of chicken broth to the bottom of my casserole pan so it braised and kept the bottom from burning. If your chicken broth absorbs just add some more which enhances the sauce!

    1. Katerina Petrovska

      Hi!
      Yeah, absolutely. You won’t have a lot of room for the veggies, if using, but it will definitely work for the pork roast.

      1. Joan Dow

        I wasn’t doing the veggies so I seared mine in a cast iron fry pan then right into the oven and had to take it out 15 minutes later as the glaze started to burn. I think cast iron gets too hot for this dish. I transferred the meat to a 1/4 sheet pan lined with parchment and twice while cooking I added a bit more glaze. The flavour was outstanding and so worth the trouble of changing pans mid stream. Will definitely make this again but not in cast iron.

    1. Katerina Petrovska

      Hi! Sorry you’re having this issue, but I don’t have that function turned off, so I’m not sure why you aren’t able to do it. I just tried it and it worked. You can also click on the “Print” button located within the recipe box and try copy/pasting from there, too.

    2. Lynn Nelson

      I have the same problem on this site (not exclusively). Go to Google Images and search for the recipe. The images copy and paste no fail!
      Still love the recipes though.

  18. Star Strong

    This is such a deliciously delectable roast recipe!

    I used turnips, baby golden potatos and baby carrots instead of brussel sprouts, I cant stand them, and the squash.
    The roast was done long before the vegetables, i have a meat thermometer so i took it out shortly after it reached temp. 😉

    Maybe it’s because i was using an electric roaster? ¯\_(ツ)_/¯
    I plan to do this recipe again and parboil the veggies before adding them to the roaster with the meat.

    I didnt have any problem with the glaze burning. However I did use a box of chicken stock so any glaze dripped into the stock.

    Thank you for sharing this wonderful recipe!
    The search on the meat kept it soooo juicy! <3

    1. Katerina Petrovska

      Hi!
      Yes, definitely, but keep in mind that bone-in pork loin will take a bit longer to cook. If possible, please use an instant read thermometer and pull it out of the oven when internal temp reaches 145˚F.

  19. Dina DeMonte

    I just made this tonight with cut up red potatoes as my side with the honey glaze. A seaparate side of roasted asparagus and home made garlic bread. I normally do not cook dinner and we always have leftovers. Not tonight. I made this and not one thing left . Thank you for a great simple recipe!

  20. Lacey Tiffany

    Im making this for dinner tonight. It’s my first time having pork loin. I used different veggies cause i didn’t have butter squash or brussel sprouts so I used asparagus and zucchini. It was still really good. Thanks for the recipe.

  21. Kathy

    I made this last night and it was delicious! My family enjoyed it! I put the vegetables on a separate cookie sheet for cooking and am so glad I did. My issue was the glaze that ran off the pork onto the foil lined pan burned within 20 minutes (the pork did not burn). I tented it at suggested time and by the time it was done cooking there was quite a bit of liquid in the pan which would have made the veggies mush. Will try again maybe brush on the glaze a little later in the cooking process.

    1. Mari

      Pork is high in potassium and so is butternut squash. You will have to adjust your portion size to meet your requirements. Substitute another vegetable that’s lower in potassium for the butternut squash is another idea.

  22. Ray Sanchez

    I’m about to try it tomorrow but I’m not sure about the glaze because of the comments of it getting burnt.. so when is it best putting on the glaze?

    1. Katerina Petrovska

      Hi! I haven’t had that issue, and judging by most of the comments, it’s only been a problem for a few. As long as you cover the pork with foil after the initial roasting time, you should be okay. If you see it burning anytime before those initial 25 minutes, just go ahead and tent some foil over it. All ovens vary and some heat up faster than others, or hotter than others, and that is why people run into problems with recipes. I hope this helps. Have a great weekend ahead! 😊

  23. John Verdesca

    Best pork roast I’ve made in a while. Clear instructions. Very moist and cooked to perfection. Waiting the time with the roast covered really made it moist as well. I cooked it over two sliced onions and they carmelized nicely.

    1. melissa

      I am making this recipe currently and have added 2 cups of water to the pan, under the rack. I basted it 3 times with glaze through the cooking process, with no burning. I suggest giving this a try.

  24. gagirl40

    I made this pork for our New Years Day dinner and it was a huge hit. Moist and juicy and delicious. I made some extra glaze and also added the pan drippings to it and reduced it on the stove in a pot and they loved it. Everybody used it as a dipping sauce for their pork.

    The only thing I would do different next time is add just a little bit of water to the bottom of the pan before baking because the sauce got a little overcooked on one side. Other than that it was perfect! Thanks so much for the recipe.

  25. MERYL S Vogrin

    Made this for New Year’s Day 2020. Excellent! Loved it! Cut up Russet potatoes as a vegetable and roasted them a bit longer while roast was resting. Will definitely make this recipe again.

  26. Mary

    The sauce burned black before the first 30 minutes were up. Switched to a different pan and the vegetables weren’t even close to being done by the second 30 minutes. My house is full of smoke.

    I can see why the people who said it turned out great might be people who used a slow cooker.

  27. Carrie Z.

    Delicious! I made this in the slow cooker, and didn’t even sear it before cooking. I cooked it for 4.5 hours, but I might have let it go too long, 4 hours would’ve been plenty. Served it for dinner and it was big hit, lots of flavors and the sauce is sooooo good! Currently eating leftovers on a sandwich and it’s maybe even better the second day!

  28. Kerry

    I deglazed the pan with a little bit of chicken stock to make a light juice to pour over the pork. My children are very picky eaters. They loved this dinner and came back for more.

      1. Katerina Petrovska

        Hope you’ll enjoy!! We had a bigger roast yesterday for NYE dinner; leftovers are going into sandwiches today! 🙌 😃

      2. veronica vatter

        I’d let some hang over the pan if need be. If you have a stainless steel roasting pan, then sear ahead! And you won’t even have to switch pans to roast

  29. Rebecca Roe

    I do want to make this but am a bit concerned regarding the comments that the sauce burned. Is it really just as good in the crockpot? I won’t be adding these veggies;will serve other choices.

  30. Bridget Renda

    Would not make this again. I lined the pan with parchment paper which helped cleanup but within 20 minutes of cooking the glaze had burnt all around the base of the roast and filled the house with an unpleasant burnt odor. The roast was dry and over cooked at the end of the recommended time so should have definitely checked the temperature sooner

  31. Lisa from Maine

    What type of olive oil do you recommend? Thanks for the recipe.. I plan to use this for our Christmas dinner. Cant wait!! Thanks!!

  32. Dana

    Cooking at 350 and all the glaze burnt all over the pan. Had to take it out and put on a different pan. Smoke rolling out of the oven and I had lightly covered with foil because I read in someones comments that they had this problem. Very frustrating.

  33. Corinna

    This recipe was a HUGE hit in my house tonight! It took about 10 minutes longer than anticipated, but the pork was juicy and perfect, with a gorgeous crust from the whole grain dijon I used. Mustard haters, pork haters, and “can’t decide what to have for dinner”s were all thrilled. Will be making this again for sure!

  34. Maret

    Delicious teriyaki flavor. I had pork tenderloin so I used the directions from the recipe you mentioned (basically 450 oven for 10 min then 350 until done). I used butternut squash, broccoli, and red potatoes, keeping the potatoes separated in one area since I wasn’t sure if we’d like the flavoring on them. Cut the veggies into 1-1.5″ pieces so they all cooked evenly. The meat cooked faster than I expected, so lesson learned to check the temp earlier. The tenderloin may need to be removed and set aside to allow more time for the veggies. The one pan meal makes for easy cleanup too.

    1. Rudy van der Hulst

      Followed as much as possible with the availaible spices in my possession. I can sincere forecast that my pork roast loin will be success. Happy Christmas to you all.

    1. Katerina Petrovska

      Hi!
      You can try it with coconut aminos – it will be sweeter than intended, but I think that’s the closest to soy sauce without the soy. You can get it here if you like —> https://amzn.to/2WScGw8 (Affiliate link). Also, if you search for “soy-free soy sauce recipes” on google, you will find a good amount to choose from. I hope this helps.

  35. Mary

    Been using an old iron cooking pot for ever. Will try this recipe and set for slow cooking as it’s very cold here and the stove helps warm the house. I’ll let you know how it turns out if you’re interested.

  36. Romana Harding

    This was amazing! I did switch it up a tiny bit and made it 1/2 tablespoon olive oil and 1/2 tablespoon of toasted sesame oil. Had made squash, but ended up making brown basmati rice to spoon the tasty sauce on.

    1. Katerina Petrovska

      Hi! You can tent aluminum foil over the pork loin so that the top doesn’t burn while the inside of the meat is still cooking.

    1. Katerina Petrovska

      HI! My apologies, please, for the delayed response – I didn’t see this question in time.
      The shape and size of pork loin and pork tenderloin are very different, so they should not be used to substitute for each other in recipes. They also cook at different temps and time. If you like, you can use this flavor profile for your tenderloin, but follow the recipe I am linking to for cooking that tenderloin: https://diethood.com/garlic-rosemary-balsamic-roasted-pork-loin/

      I hope this helps! 🙂

  37. Lori-Wendalynn Newman

    This looks awesome, cant wait to try it. Do you recommend doing the make ahead 24 hours method for better flavor? I’d assume the extra time in the spices and sauce would be like marinating. I do this a lot because many things taste better if they have had time to marinade. Looking forward to your reply. Thanks 🙂

  38. theo

    I am curious as to why you advise putting the pork loin fat side down when every other recipe says to do the opposite. Do you perhaps turn it over in the last half of cooking?

    1. Katerina Petrovska

      I don’t know why it says down – I definitely typed out “UP”. Computers 🙄 😃
      Thanks for noticing; will fix it right away!

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