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!
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.
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.
HOW TO COOK PORK LOIN
- 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.
- Heat some oil in a large skillet and sear the meat, about 5 minutes per side.
- Remove from heat and set pork (fat side UP) on a foil-lined rimmed baking sheet.
- Stir together some honey, dijon mustard, garlic, soy sauce, and olive oil.
- Reserve two tablespoons of the sauce for the veggies, and brush the rest of the sauce over the pork.
- Roast for 25 minutes at 375˚F.
- In the meantime, prepare the veggies by cutting butternut squash into 1-inch cubes and cutting brussels sprouts in half.
- Toss veggies with reserved sauce.
- 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.
- Give the veggies a stir half-way through cooking.
- Remove from heat and let stand 10 minutes before cutting. This helps lock in the juices.
- 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.
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.
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
- Roasted Pork Tenderloin with Asparagus
- Baked Pork Chops and Potatoes Sheet Pan Dinner
- Easy Honey Garlic Baked Pork Chops
- Apple Mustard Glazed Pork Tenderloin
ENJOY!
TOOLS USED IN THIS RECIPE
Tender and Juicy Pork Loin Roast Recipe
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.
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.
30 Min
Slow Cooker
Freezer Friendly
Low Carb
Instant Pot
Keto
Chicken
Beef
Dinner was a huge hit last night. Substituted brown sugar for the honey (I was out of honey). The roast was tender and not dry at all. And this may be my favorite way to eat butternut squash now! Thank you so much for this excellent recipe!
That’s great to hear! I am very glad you enjoyed it! Thank YOU! 🙂
I made this for dinner for 4 of us and it was absolutely delicious! Wonderful combination of flavors. Will definitely make it again!
That’s great! I am very glad you and your family enjoyed it! Thank YOU! 🙂
I make my pork loin with a season salt onion powder and pepper rub. Add about 1/4 cup of honey and cook with cut up potatoes in the roaster. Also
Add about a cup of chicken broth first. I cut slices into my pork roast BEFORE I cook. DONT slice into Pieces but just make a cut down the middle and 4-5 cuts on the sides. Then add spices and rub honey over roast. I put spices on potatoes and trickle a little honey over them too.
Cook at 375 degrees for 1 hr. Check Roast Baste roast and potatoes with the liquid in pan. If you want you can rub just a little more honey on top of the Roast. Put back In oven at 375 for 45 min to an hour. Baste or check Roast again after half an hour. This may take a little longer with a bigger roast. After roast is done baste and let sit in oven with roast cover on for about 15 minutes. Once you can slice into the roast easily, feels like butter roast is done! I don’t usually keep a meat thermometer around, been cooking for years, but is a wise decision for unsure Chefs. You CAN have a very tender fall apart roast without the roast being pink inside!
Made this recipe for my beautiful sister-in-law who is exhausted from breast cancer radiation treatments. Used red potatoes cut in half and organic carrots cuts into large dice instead of the suggested vegetables as that’s what I had on hand. I set my oven rack to about the bottom, but the glaze started to burn anyway. I threw about a 1/2 cup of water into the bottom about 15 minutes into the cooking time. The water kept additional burning from happening and I dumped most of it out of my Creuset before adding the vegetables. I added butter onto the vegetables in addition to garlic salt and pepper on the red potatoes and and a tablespoon of apricot jam on the carrots. It was fantastic. Everyone loved it including my sister-in-law, my picky husband and five year old niece. Everyone raved about it! And it was pretty easy to cook. Much thanks for a recipe that helped me share how much I love my family tonight.
That is so wonderful! I am very glad you and your family enjoyed it! Thank YOU! 🙂
Just wondering if this can be slow cooked instead. Any major differences if I do so?
Made this yesterday and it was delicious. I had a 5 Lb pork loin cooked in my Traeger 1.5 hrs at 375f. The rub and glaze were great compliments to the roast and veggies. Great compliments from my guests.
That’s wonderful! I am very glad you enjoyed it! Thank YOU! 🙂
Made this for our Sunday dinner today! It was delicious!
I am very glad you enjoyed it! Thank YOU! 🙂
This recipe is seriously flawed: DO NOT SEAR for 5 minutes on each side!! This is WAY TOO LONG and will tend to toughen the meat and dry it out. Also, the fat layer which should do a nice basting job during the roast cycle will be fried away and be worthless. A minute on each of the sides of the pork loin is plenty to seal the meat and be ready to continue the steps.
By the way, the sauce in the recipe is excellent!!!
The flavor was there but my “glaze” was very watery. Next time I will remove the juice from the pan and reduce it to pour over the final product.
An actual recipe would be nice…”some olive oil, mustard and soy sauce?” “sear for 5 minutes each side” at what temp? My pork burned trying to sear for 5 minutes a side. Zero guidance as to how much and at what temps. Not a recipe, its a guess at best.
Hi 👋
The recipe in its entirety is right above this comments section. You must have missed it as you scrolled down. All instructions, ingredients, nutritional analysis, etc, are there. You can also just click on “JUMP TO RECIPE” at the very top of the post and that will automatically scroll you down to the recipe card. I hope this helps.
I am 80 and not new at cooking pork-I grew up in pork country. From an old cook: buy a GOOD digital meat thermometer and if you make candy a GOOD candy thermometer. They will keep you from running lots of things. Always let meat rest at least five minutes before cutting. If you ever fry pork chops do not put a lid over them as this just streams them.
A GOOD mandolin is also useful. The best thing in the kitchen is a GOOD, SHARP KNIFE and sharpener.
My sister was in foods and told me learning to use a chop board would save me lots of time; it has.
My mom said learn how to cut up a chicken and it will save you money; it has but I don’t do that much any more since the children are grown.
Cooking has mainly been a pleasure for me.
Nive recipe, but would be better if you included centigrade as well as Fahrenheit. Tobe perfect need gas mark as well
Thank you very much for sharing your tips! 🤗 I really appreciate you chiming in. I try to add all of my tips (similar to yours) in the posts, but most people don’t like to, or don’t have time to read through. Again, thank you! ❤️
Look no further! Excellent pork loin! Using an oven thermometer and letting it rest is a must. In the future, I might even take it out a tiny bit sooner, as the middle was more moist than the ends. The loin was tender and bursting with flavor. I used potatoes, carrots, celery and thick mushroom slices. I plan to use this sauce over mushrooms in the future, because it is just soooo delicious.
I tried to apply the sauce to only cover the loin, but it ran off and burned on my foil. Like another comment, I just changed the foil.
I am very glad you enjoyed it! Thank YOU! 🙂
The sauce burned . It should not be put on until later into cooking.
My sauce burned too! 😢
I removed the foil and placed a new sheet
This really may be the BEST pork loin recipe! This was incredibly juicy and that glaze sauce is incredible. I used coconut aminos instead of soy but followed everything else and made in the oven. Highly recommend!!!!!
Thank you so much! I am very glad you enjoyed it! 🙂
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.
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.
Internal temperature of 145 is incorrect. First time I made this the pork was still very pink inside and when I sliced it the juices were not clear. The correct internal temperature for pork is between 165 and 170.
Hi!
According to the USDA, the Federal Food Safety Information, as well as the Pork council, the correct temperature for cooked pork is 145˚F. 165 is going to result in a very dry pork.
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.
I am very glad you enjoyed it! Thank YOU! 🙂
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.
What if I have pre cut pork loin? How would I adjust cooking?
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!
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!
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
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.
I’m very glad you enjoyed it! Thank YOU! 🙂
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.
I’m very glad you enjoyed it! Thank YOU! 🙂
I have a Traeger Grill, would this work on it? I never use my oven in the summer.
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.
Amazing! Came out perfectly moist and delicious! This is one to make again and again! Thank you!!!
I’m very glad you enjoyed it! Thank YOU! 🙂
This was so good! Thank you for sharing!
I am very glad you enjoyed it! Thank YOU! 🙂
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.
That is wonderful! I am very happy you enjoyed this recipe!! Thank YOU! 🙂
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?
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.
This was excellent! Thank you!
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.
Thank YOU! I am very happy you enjoyed it! 🙂
Hello – I am anxious to roast pork loin tonight. Should the roast be at about room temp before browning and putting in the oven?
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! 😊
I will let you know!!
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. ?
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.
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!
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.
I am very happy you enjoyed it! Thank YOU! 🙂
This was delicious. Super moist and flavorful. Thanks for a new recipe.
I am very happy you enjoyed it! Thank YOU! 🙂
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 🙂
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!
I am very happy you enjoyed it! Thank YOU! 🙂
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!
That’s wonderful!! I am very happy you enjoyed it! Thank YOU! 🙂
Can I use my cast iron dutch oven to cook this in? Has anyone tried that?
How long would I cook an 5 pound pork loin?
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. 😊
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.
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
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.
Thank you so much, Mary! I am very happy you enjoyed it! 🙂
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.
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!!
I am very happy you enjoyed this recipe!! Thank YOU! 🙂
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?
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. 😊
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!
I am very happy you enjoyed it! Thank YOU! 🙂
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.
I am very happy you enjoyed it! 🙂 Thank YOU!
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!
Can I place it in the oven on a cast iron pot? Instead of the baking sheet?
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.
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.
why can I not cut and paste the picture of the dish on your site??? very frustrating. I always cut and paste recipes into Word.
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.
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.
I cooked this recipe today and it was delicious. The oven baked vegetables were a wonderful complement for the pork.
I am very happy you enjoyed it! Thank you so much, Mary! 🙂
Hi, is it okey to save the Honey garlic glaze in refrigerator for like a month?
Hi! I’m looking forward to making this. Would you recommend a brine? If so, what would that entail?
Extremely favorfull and easy to make. A Keeper
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
Can I use this recipe with a pork loin roast bone in?
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.
SO GOOD!!! Thanks so much!
Does the calorie count include the veggies?
Hi!
Yes, it does. 🙂
Do you have the Nutritional facts of just the pork roast ?
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!
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.
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.
It was great, but what makes the potassium level so high I am on a low potassium diet?
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.
Any suggestions on cooking this in an Instant Pot?
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?
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! 😊
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.
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.
Delicious! Thanks for sharing! We used fresh herbs instead of dried and skipped the garlic powder.
I should have stated I didn’t make the vegetables, just the pork.
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.
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.
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.
Easy and taste great. Thanks for the recipe.
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!
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.
I am planning on trying this recipe for New Year’s Day. Thanks for the tip with the chicken stock.
Can one sear a 5 lb port loin in a roasting pan? I don’t have a skillet large enough for the 5 lb roast I got
We have a large 5 lb one as well. We plan on cutting it into 3 pieces. Cooking it today for New Years Day dinner. 🤞🤞
Hope you’ll enjoy!! We had a bigger roast yesterday for NYE dinner; leftovers are going into sandwiches today! 🙌 😃
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
I have a big crowd, is it ok to cook two roast at the same time?
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.
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
What type of olive oil do you recommend? Thanks for the recipe.. I plan to use this for our Christmas dinner. Cant wait!! Thanks!!
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.
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!
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.
So good. I added an onion to to veggies. Will definitely make again!
Really good!!!
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.
My daughter is allergic to soy. What could I use for a substitute?
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.
There are soy free sauces out there. I used ocean’s halo brand
I used coconut aminos and it turned out great!
Hi Sharon, “Coconut Aminos” works well in place of soy sauce. It is a little sweeter so you may have to adjust accordingly.
Coconut aminos.
Coconut Aminos are a good replacement.
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.
I’d love to know how it turns out! 😃
Did you make this in your cast iron Dutch oven? At what temp and for how long did you roast it?
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.
Best pork I have ever cooked. A meat thermometer is a must to avoid overcooking. Loved this!
My pork was burning after 25 minutes in the oven with the honey glaze?! 🙁
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.
Cook it on a grill indirect heat and it will not flame up. Or use a rack in the oven
Can you use pork loin and tenderloin interchangeably? Recipe look awesome!
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! 🙂
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 🙂
Hi!! Oh yeah, I always recommend more time to marinade – LOVE me some extra flavor! 😀
We are also a pork loving family, and we loved this recipe! So delicious.
The best pork loin I’ve ever made! Thank you for the recipe!
Such a great recipe – my family loves this!
I need to make this for dinner asap!! That has to be the juiciest looking meat ever!!
This was a GREAT recipe! The pork came out SUPER juicy and flavorful.
Thanks for the reply. The world makes sense again.
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?
I don’t know why it says down – I definitely typed out “UP”. Computers 🙄 😃
Thanks for noticing; will fix it right away!
Bonnie I ‘m roasting 2 4 lb pork loins.will the roasting time be longer and will there be more chance of burning?