Tender and Juicy Pork Loin Roast Recipe

Gluten Free RecipesOne Pot Meals

More Ways to Search: Recipe Index

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


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


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


  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. 


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


  • 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.


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


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!


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!




4.82 from 98 votes
Pork Loin Roast Slices

Tender and Juicy Pork Loin Roast Recipe

9 9 9
WW Freestyle: 10
Prep Time15 mins
Cook Time1 hr
Resting Time10 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



  • 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.


  • 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. 
  • 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.

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Keywords: christmas dinner, easy thanksgiving recipe, how to cook pork loin, pork loin recipe, pork loin recipes, pork loin roast recipe, pork roast

Want To Save This Recipe?

327 Responses
  1. Missy

    This is absolutely so good , I didn’t have rosemary so substituted that with Italian seasoning and added a seasoning called Frank’s red hot stingin’ garlic and honey. Also didn’t have brussel sprouts and butternut squash so substituted that with the frozen mixture of broccoli, cauliflower,red potato and carrots. Thank you for this amazing recipe !

  2. Kendall

    I made this tonight for dinner. It wasn’t hard to prepare, and it looked really tender and juicy when it was ready to eat. I followed the directions very closely except I used a premade bbq rub in place of the rub you recommended. And I didn’t have the low-sodium GF soy sauce, so I just used regular. It turned out very good, but it smelled like burnt honey the entire time it was roasting. Also, the flavor didn’t get into the meat. I would probably do an injection marinade next time for more flavor in the center. Also, I think this would be phenomenal on the smoker. I wanted to do that, but it was cold and rainy today, and I didn’t want to be out there. I will make this again in the smoker with flavor injections. MAYBE wrapped in bacon as well because bacon makes everything better!

  3. Angelina Mendoza

    I had a large pork loin and double the ingredients. I followed your directions. I made it for my son, daughter in law and three grandsons. They called me and enjoyed the tenderness of the pork loin and taste of the vegetables. Now I’m going to buy a small one for me. Thanks

      1. Lori

        Terrible cooking instructions. DO NOT put this in the crockpot. There is no way to control when the meat will be done. First of all 2 hour window for completion is ridiculous. There is no way one 3lb roast would take 4 hours and another 6. I put my 3lb roast in the crockpot and checked the temp exactly at 4 hours it was 174 degrees! It should have come out at 145 degrees that means it was probably done after 3 hours. Needless to say we had a dry tasteless piece of meat for dinner 1-1/2 earlier than we normally eat. What a waste of money. I don’t think we will be able to use the leftovers because the meat will cook more when we reheat.

        1. Katerina Petrovska

          It takes about 20 minutes of cooking time per pound of meat, but best way to determine doneness is by using an instant read meat thermometer. Pork is done when internal temperature registers at 145˚F.

    1. Barbara Roslan

      Made this today with a 5lb. pork loin. By far the juiciest, most tender, and most flavorful recipe ever! Thank you for sharing.

  4. Betty

    Loved the end result! 3 lbs of pork loin was barely enough for the 8 of us because it was so delicious. Also the Brussel sprouts and squash weren’t enough either. I had a good sear on the meat and watched it roasting very carefully. Once it reached the 145, I took it out immediately. I did increase the temp to 400 for the last 5 mins because I want it to be a bit more brown on top. The meat was juicy and tender. Next time, I will try it with the meat resting on the bone. Great recipe!

  5. rachelannebradley@gmail.com

    This was legit the best pork loin roast I’ve had in ages! My veggies (carrots, parsnips, potatoes, and celery) weren’t cook at the end of the time, so I removed the meat to rest, turned the heat to 425, and roasted them another 10 min. Perfection! I couldn’t resist making a sauce from the pan juices! Poured them all into a sauce pan and added a splash of sherry and a 1/2 Tbsp of cream, let it simmer, then added a little cornstarch and water. Just let it barely thicken and voila! Perfection again! Thanks for this easy delish recipe!

  6. Chris

    Absolutely wonderful recipe! Easy too! I made it for my wife and I for dinner. My wife didn’t know I was making it. She came home from work to the wonderful aroma of this recipe. We loved it! We can’t wait for leftovers tomorrow!

  7. Diann

    My whole family of 10 enjoyed this! My 8 year old said : best Brussel sprouts ever. I over cooked the meat and let the temperature rise to 165. I’ll be more vigilant the next time and I’m sure we’ve found a new fadmily favorite.

  8. Rona

    I’m sure it would be good if not overcooked. I followed instructions for crock pot/slow cooker. I agree with the reviewer who said 3-5 minutes sear is too long. I did about 1 & 1/2 minutes and almost burned. That was on the low end of med-high heat. Put in crock for 4 hours on low. Didn’t check til then since that was the low end of the 4-6 hours recommended. Registered at 190 and very overcooked and dry. Used a 4# loin instead of 3# so assumed it would take even longer but checked early just in case, but it was too late. It’s possible my low is cooking too high, I suppose. Just be aware of this when making in crock pot. Check it much earlier to be safe.

      1. Katerina Petrovska

        I have not tried this exact recipe in the air fryer, but you can certainly cook a pork loin at 400˚F for probably about 25 to 30 minutes. Check for doneness with an internal meat thermometer – pork is done when internal temperature registers at 145˚F.

      2. Madeline L

        Yes! I cooked this recipe in my Brio Air Fryer tonight. It has multiple shelves. I went by the “Food Lab’s” recommendation (my boy) and only cooked the pork to 130 degrees using the probe that comes with my fryer. Then let it rest for 5 minutes. I added my vegs (at around 95 degree meat temp – and too early in the end)- asparagus, butternut squash and onions on a shelf underneath so they would get basted from the pork. Took them out and kept them warm (they were done crisp tender) while pork continued to cook. Everything was delicious! We needed a change from stir fries and regular pork roasts. This is a keeper. I think I would recommend stopping cooking at 128 degrees for the meat.

  9. Denise

    I made this recipe last night for 12 people. There was not a crumb left! Everyone absolutely loved it! My husband said it was the best he ever tasted!!

  10. Kendall

    Trying this in my Traeger tonight. I couldn’t find a pork loin less than 5Lbs. If I don’t report back here, that means this turned out incredible and I will post pics on IG. I prepared the rub an hour before searing and cooking. I let the roast rest in the fridge for that hour to dry marinate. The roast was too big for my largest cast iron skillet, so searing it wasn’t the best. But I almost doubled the sauce to compensate for the extra meat, and I only have broccoli available rn, so that’s what I’m using. It’s 30°F here in Northern Illinois tonight, so hopefully the grill gets this done by 6:30p at the latest. I can’t wait! So many great reviews on here!

  11. Mel

    I’m not one to cook pork very often, but this turned out really good. Easy to prepare, tender and tasty. My family really it! I will make this again soon. Thank you for sharing!

      1. Cthomas

        I was worried – I have tired other recipes that didn’t work but this one came out perfect thanks! I like to buy the pork loins at Costco and cut them into smaller roasts they are pretty lean so have to worry about it being dry – this was so moist I will definitely use again.

    1. Denise Rucinski

      This was very good. Thank you for suggesting brussel sprouts. I added potatoes instead of butternut squash.
      I love sheet pan dinners, this one will be made again!

      1. Mocachino1223@gmail.com

        Phenomenal!! Turned out incredibly juicy and packed full of flavor. This will be my new go-to recipe

    2. Nick tidwell

      Turned out absolutely delicious from some of the comments I’ve read. One thing I would say is people be vigilant temperature is key. Best to use a leave-in meat probe if you don’t have one after about the 1 hour mark start checking it often. Taking this bad boy much over 1:45 will dry it out. Also, I added a hint of ginger and coriander to the sauce. In my opinion it greatly added to the flavor which was already fantastic.

  12. Chef Claire

    I teach high school culinary and I had the kids make this today. WOW! The recipe was easy yet challenging enough that they felt like they were really working. They LOVED it and there wasn’t any leftovers. And these kids barely eat anything. I have never seen them grub like that. Thank you for a fabulous recipe!

  13. Martha Luebke

    Excellent. A++++ I replaced the vegetables for frozen veggies as that’s what I had on hand. I also used 1 TBSP fresh rosemary instead of dry. Turned out excellent. I wish I could post a picture, it was also very good looking. 🤗

  14. Joyce Gifford

    I don’t know when I have been this excited about a recipe! This is delicious AND so easy. This will definitely be a regular at our house!

  15. Donna Davis

    I made this pork fir dinner. I substituted teriyaki sauce for the soy sauce. It was amazing. I will use this recipe from now on fir my pork tenderloin.

    1. thoff86@yahoo.com

      I’ll be making this tonight for dinner. I bought a pork tenderloin instead of a pork loin, so I’ll have to adjust my cooking time. Other then that, I think it will be delicious!

        1. Tom

          It is extremely delicious. Tonight will be the 4th time making it since my original post! I’ve made it with the pork tenderloin every time and it always comes out juices and tender. Only one issue I’ve had while making it. I think I put a little too much olive oil in the pan when searing and a lot of the seasonings fell off. I spray it with a little Pam to help them stick as suggested, but would a light coating of olive oil also work? Thanks for the awesome recipe!!

    2. BigBonedBetty

      This recipe is the bomb. One thing I do differently, is I brine the pork loin for 24hrs before following this recipe and its delicious

  16. Ginnie from Frederick, MD

    This recipe is EXCELLENT! Definitely a keeper! I cooked it exactly as instructed. I had everything on hand except the vegetables. Instead I cut up some yellow potatoes and sweet potatoes. Cooked in 2 TBS of liquid reserved for the vegetables, it is delicious! I baked 25 minutes longer because the temp wasn’t quite 145 degrees. At 160 degrees the meat was so tender you could pull it apart like pulled pork. The vegetables were cooked perfect. The flavor was a perfect blend of the spice rub and the honey garlic glaze. It was so easy to prepare with the end result you would think one was in the kitchen all day preparing this meal. Thank you so much for sharing this recipe!

    1. Jim

      Awesome recipe. Wife and I added Craisins. And doubled the recipe.

      Mix a cup of craisins to the double recipe. We didn’t do Brussels we did green and yellow squash, string beans and a yellow onion. Unbelievable

          1. Katerina Petrovska

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

  17. Chris David

    My favourite variation is to sub the brown sugar for maple syrup (I do a bit less than 1/4 cup, as maple syrup is sweeter).

  18. Jenna

    Ok this was seriously so good! My whole family LOVED it! I had all the ingredients on hand and it was so easy to do and it turned out so moist and amazing! I just did the pork without the veggies and did two 1.5lb pork loins that I had and just checked the temp after 25 mins and did another 15 mins after that and it turned out perfect. I put aluminum foil on for the first 25 mins in the oven and took it off for the last 15 so it didn’t burn at all after the searing. Just so thankful I came across your recipe! Thanks so much!

  19. Lila

    It’s beautiful, and delicious great pork loin recipe!! A random person happened to come to my door and asked if they could stay for dinner! It smelled SOOOOOOOO good! lol thx for this it will be in my arsenal of dinners now! Lol

  20. Cathy C.

    This was the best pork tenderloin we’ve ever eaten – Restaurant-worthy!!! Definitely will be making this again, and again, and again… Thanks so much for posting!!

  21. bobur7@gmail.com

    Opening the oven after the initial 25 minutes to add the vegetables, I found the glaze was horribly burnt on the foil, such that I thought I would ruin the veggies if I added them. So I changed the foil before adding them and returning to the oven. The pork was excellent, but very little flavor of the glaze remained as it seemed it all ran off to create the burnt puddle that I had found earlier. Hindsight I think this should have been covered from the start of roasting as it called for searing stovetop so further browning was not necessary.

    1. Daniey

      When I read the recipe my first thought was the glaze will burn because of the honey. You have proved me right. I noticed the author has not replied to your comments!!!

      1. Ann

        You are so right. Wish I had read the comments first. The glaze did pool and burn so should be covered at the beginning.

      1. Hanna

        I did not have any issues with burnt glaze with vegetables. I think maybe adding more olive oil and make sure all veggies are coated with oil would help if your glaze burns.

  22. Taylor

    Great! Kept some marinade to baste between open and tenting the pan. It either would have been moist already or this helped. Will make again!

    1. Mandy

      Absolutely delicious. Made this a few times now and everyone loves it. Easy to hand ingredients and so simple. I slowly cooked mine in the oven for about 4 hrs at 130 *. (Based on a 1kg basting joint). Very juicy and tasty and added some of the juices to make fab gravy too.

    2. Michelle

      I hate mustard too so I made the sauce with a little bit less mustard in it and tasted the sauce before putting it on the pork. Didn’t really taste of mustard at all! So I put it on and it worked great.

  23. dhl

    Estimated Cooking times are way off. I had a 4 pound roast that i cooked for 60 min (not the 80 minutes suggested) and the Thermapen temp was 165 degrees – ruined –

    20 minutes per pound is WAAAY off.

    1. Katerina Petrovska

      Where does it say to cook it for 80 minutes? My suggested cooking time is 50 to 60 minutes. All ovens are not created equal; some cook at a higher temp than others. Your best option is to always have a thermometer on hand and check your meat’s temp often, especially toward the end.

        1. Katerina Petrovska

          Believe it or not, that is absolutely true – not every oven is created equally as far as accuracy is concerned with oven temperature. Most ovens are off their set point by about 30˚F and up to 50°F. There was research done by Cook’s Illustrated and what they found was that, while all their different ovens were set to the same temperature, the internal temperature of those ovens varied by as much as 90-degrees Fahrenheit.

        2. DRW

          That’s what she’s saying and yes, it’s true. Ovens are never calibrated except when first built. They can be way off. Thats why the sell oven thermometers. 🙂

    2. Melanie B

      Maybe you don’t cook very often? Not sure I know anyone who doesn’t measure their meat temp while cooking. Times are ALWAYS guidelines….

    3. Stephanie

      Hmm…sounds like you didn’t realize that times are approximate and all ovens cook different. Maybe yours is brand new? You still gave 4 stars so I’m guessing you exagerated that it was “ruined.”

    1. Gary Gagnon

      You provided the nutrition information per serving but there is no indication of what a serving is. Is it per ounce per four ounces or what?

      1. Katerina Petrovska

        A 3-pound pork loin + the 2-pounds of veggies makes 8 servings, as stated in the recipe. A serving of pork is 3 to 4-ounces, cooked. Add 1 more cup of the cooked veggies, and that is your serving of meat and vegetables.

    1. Katerina Petrovska

      I honestly can’t say how to go about it because I haven’t tested it. However, I do see several recipes for glazed pork loin on Traeger’s website, which tells me that it can definitely be done.

      1. Katerina Petrovska

        No, you shouldn’t have to double the sauce. I’ve made this in the crock pot and I don’t add more sauce. 😊

  24. Tayla

    This sauce was amazing and the pork loin came out super juicy. My family loved it.. I was wondering if this would be good used in chicken like the thin cut chicken tenderloin cut pieces??

  25. Brenda

    This is without doubt the best recipe ! I followed the directions exactly. It was so juicy, tender and had the most amazing flavor. My family loved it, stating “this is like something you’d get at a restaurant “. So easy to make. This recipe is going into my list of favorites.

  26. lcstorino@yahoo.com

    I followed this recipe to bake a pork loin tonight and it was a success! The meat was juicy, tender and delicious! I followed what a reviewer did, and made gravy – I used rose wine, vegetable stock, cornstarch and, scraped the grease from the pan I cooked the roast in. I added a variety of root veggies and Brussels sprouts. One strategy I kept as I was cooking was to check the temperature often, as I read that pork loin can turn dried when overcooked even just a little. My husband had 3 servings, my mother in law insisted I gave her some to take home, my three pre teens loved it! Surely to be cooked again!!! Thank you!

      1. Jill Beckett

        2nd time making in 2 weeks! Was amazing and. Is my favorite! I tend to buy 5 lb roast so double everything

  27. LoveToCook

    LOVE THIS RECIPE!! Thank you for sharing the delectable meal. I used cast iron from searing through baking and it was SO GOOD!!!!! Will definitely be making this for weekly family dinners at my daughters, we are always looking for new, engaging recipes. Teaching my 4 year old grandson to work in the kitchen makes cooking like this all the more fun!

        1. Katerina Petrovska

          Hi 👋
          Oh I’m very sorry it didn’t work out for you. This is a great recipe, you can see by all the reviews, but sometimes even the best of recipes won’t work out perfectly, unfortunately. I hope I can help here, though. So, it could be that it cooked for too long and it dried it out, or, it wasn’t cooked long enough. Did you use an instant read thermometer to check for doneness? That’s the best way to tell if a meat is done and cooked through properly.

  28. bilyana.dramliyska@yahoo.com

    I have a question. The first time we put the pork in the oven – do we cover it with foil or we just leave it open?

    1. Katerina Petrovska

      I suggest to tent a piece of foil over it after that initial 25 minutes, but if the top of the pork starts to brown too soon, then yeah, you should tent a piece of foil over it even during those first 20-ish minutes.

      1. Christine Fleming

        I did! I ended up transferring the pork and veggies to a cast iron skillet to avoid further burning. Glad to hear I was t the only one!

  29. kimpossible70

    This recipe is great! We love pork and buy a locally farm-raised hog each year. We just picked it up from the butcher a few days ago, so this was one of the first meals prepared from the fresh harvest. Local honey and local garlic made it even better!! We will be adding this to our monthly menus as it was a big hit with the family! Thanks for sharing a delicious, simple and hearty meal that truly warmed up an early winter evening. 🙂

  30. Holly

    Thank you! It’s delicious! I added 1 and 1/2 cup water to the roasting pan and when the roast was done I put the juices from the pan with about 1 cup of rose summer water wine and a corn starch slurry to thicken the 1/2 reduced sauce to pour over the pork loin slices and veggies. My son told me to do this! It is truly fabulous. Could eat it all the time! And leftovers can be made into sandwiches by adding balsamic onions!

      1. Pete

        Excellent recipe with great smells. One suggestion: use avocado oil to lightly coat meat for dry rub instead of cooking spray.

        1. Elise

          Super easy. I didn’t add the vegetables but everything else I already had in the pantry so I could just throw it all together. Delicious.

  31. Kendra

    This was lovely to make and enjoy! Thank you!

    I have three long term repeating guests renting rooms (work rotations) from me and I cook once a week for the “house” and they loved loved this. They are always are appreciative when I cook for ‘the house’ but this recipe gave me over the top accolades. Meat was wonderfully juicy and flavourful. The squash was great instead of potatoes/rice etc. and tasty. It was easy with the exception of peeling the squash….buying pre-cubed next time 😉

    Thank you again!

  32. Patricia McWilliams

    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!

      1. Dev

        Great recipe. But for some reason the honey glaze marinade didn’t “stick” for me. I couldn’t taste it after pork was done. It did not have much flavor and I’m it sure why since the glaze was really delicious when I tasted it before brushing it on the pork loin. What did I do wrong? Too high heat?

    1. rhondagorneymiller@mac.com

      This was absolutely delicious! I followed the recipe (except I doubled the glaze/sauce). It turned out juicy, tender, and so flavorful! I lined a sheet pan with parchment paper and brushed it with a fair amount of olive oil. Then I liberally brushed the glaze onto the loin. After 25 minutes, I added the veg (tiny baby potatoes and squash) and gave it another basting of glaze. I didn’t have major burning or scorching of the sugars from the sauce.

      It was delicious! Perfect. So glad I found it. My 2 girls and husband loved it.

  33. Stella

    I made this for dinner for 4 of us and it was absolutely delicious! Wonderful combination of flavors. Will definitely make it again!

    1. Karen

      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!

      1. Wes Hinchcliffe

        Hey Karen, why don’t you go write your own recipe blog rather than a completely irrelevant comment on someone else’s (delicious) effort!

  34. Kristin Jacob

    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.

    1. sfboldway@comcast.net

      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.

        1. Charisma Evangelista

          Hello! Can i not add the sauce while it is cooking and just let my guests put it on the roast as they please?

    1. Donald

      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!!!

      1. LoveToCook

        I seared in cast iron, baked in cast iron and did not have issue with the browning, tenderness or juicyness =)

  35. Rachael

    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.

  36. Emily LeDuc

    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.

    1. Katerina Petrovska

      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.

    2. Melissa

      If you scrolled all the way through the post, you would have seen the recipe and directions. They are indeed posted.

    3. Patience

      You must be a novice home cook.. next time read recipes thoroughly B4 attempting to cook and if u don’t understand or unsure of what u need to do ..consult everyone’s BFF Google OR find another recipe

    4. cantbelieveyou

      Are you serious?!!!!!!!! Instead of just basically looking at the pretty pictures and reading her great blog, think before you write and send. A good general rule of thumb. And she was so gracious in her response. OPEN YOUR EYES AND USE YOUR BRAIN.

  37. Lillian

    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.

    1. gregory jones

      Nive recipe, but would be better if you included centigrade as well as Fahrenheit. Tobe perfect need gas mark as well

    2. Katerina Petrovska

      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! ❤️

  38. Lisa

    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.

  39. Lauren J

    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!!!!!

    1. Mars

      The roast was delicious! I doubled the sauce because often there’s not enough and I had plenty. It did not burn at all. May have to use this for my Christmas meal. Thanks for the recipe.

  40. 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

      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.

      1. Melissa

        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.

        1. Katerina Petrovska

          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.

  41. 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.

  42. 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.

  43. 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!

  44. 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!

  45. 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.

  46. 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.

  47. 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

      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.

  48. 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

          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! 😊

  49. 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

      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!

  50. 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.

  51. 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 🙂

  52. 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

      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.

  53. 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.

  54. 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

          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!

  55. 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.

  56. 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

      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.

  57. Nancy M Long

    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.

    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.

  58. Mary Irvine

    I cooked this recipe today and it was delicious. The oven baked vegetables were a wonderful complement for the pork.

  59. Danitra Laverdiere

    Hi! I’m looking forward to making this. Would you recommend a brine? If so, what would that entail?

  60. 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

      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.

  61. 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!

  62. 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.

  63. 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.

  64. 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! 😊

  65. 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.

  66. Joanna Pappafotis

    Delicious! Thanks for sharing! We used fresh herbs instead of dried and skipped the garlic powder.

  67. 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.

  68. 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.

  69. 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.

  70. 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!

  71. 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. Donna

      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. 🤞🤞

      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

  72. 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.

  73. 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

  74. 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!!

  75. 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.

  76. 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!

  77. 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

      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.

    2. Hal Z

      Hi Sharon, “Coconut Aminos” works well in place of soy sauce. It is a little sweeter so you may have to adjust accordingly.

  78. 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.

  79. 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. DonJ

          Wow! Great recipe. Followed exactly except I did not have any rosemary. We served roasted sweet potatoes and baked apples to complete a fantastic 4 pound roast that had been the freezer for over a year.

    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! 🙂

  80. 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 🙂

    1. Deb

      This was the last time ever to buy a pork loin! It was 4 pounds and to get the center to 145 the ends were super dry and inedible. And the whole thing was tasteless. I suspect the folks who had good luck with this either had a much smaller loin or used a tenderloin.

  81. 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!

      1. Bonnie

        Bonnie I ‘m roasting 2 4 lb pork loins.will the roasting time be longer and will there be more chance of burning?

        1. Betty

          Loved the end result! 3 lbs of pork loin was barely enough for the 8 of us because it was so delicious. Also the Brussel sprouts and squash weren’t enough either. I had a good sear on the meat and watched it roasting very carefully. Once it reached the 145, I took it out immediately. I did increase the temp to 400 for the last 5 mins because I want it to be a bit more brown on top. The meat was juicy and tender. Next time, I will try it with the meat resting on the bone. Great recipe!

Leave a Reply

Recipe Rating

Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

Amazon Affiliate Program

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.