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.
HOW TO MAKE PORK LOIN AHEAD OF TIME
- 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.
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
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. Just rub with spices, smother with glaze, and roast until done! It's fancy enough for a holiday dinner, but also easy enough for an amazing weeknight dinner idea.
- 3- pound pork loin
- 1 tablespoon olive oil
- 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
- 4 cloves garlic, minced
- 1/4 cup honey
- 3 tablespoons low-sodium gluten free soy sauce
- 1 tablespoon dijon mustard
- 1 tablespoon olive oil
- 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)
- 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.
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.
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?
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!