Tender and Juicy Pork Loin Roast Recipe

Gluten Free MealsOne Pot Meals
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! It’s fancy enough for a holiday dinner, but also easy enough for an amazing weeknight dinner idea.

Pork Loin Roast Slices

AN EASY PORK LOIN ROAST RECIPE

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

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

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

Honey Garlic Glazed pork loin roast

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

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

For this recipe we are using boneless PORK LOIN. 

Roasting Brussel Sprouts

HOW TO COOK PORK LOIN

  1. We are going to start with making a dry rub by combining salt, pepper, paprika, thyme, rosemary, garlic powder, and onion powder. Rub that all over the pork loin.
  2. Heat some oil in a large skillet and sear the meat, about 5 minutes per side.
  3. Remove from heat and set pork (fat side UP) on a foil-lined rimmed baking sheet.
  4. Stir together some honey, dijon mustard, garlic, soy sauce, and olive oil. 
  5. Reserve two tablespoons of the sauce for the veggies, and brush the rest of the sauce over the pork. 
  6. Roast for 25 minutes at 375˚F.
  7. In the meantime, prepare the veggies by cutting butternut squash into 1-inch cubes and cutting brussels sprouts in half. 
  8. Toss veggies with reserved sauce. 
  9. Take pork out of the oven; add veggies all around it in one layer, 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. 

Roasted pork

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. 

Sliced Pork Roast with roasted vegetables

MORE PORK RECIPES

ENJOY!

TOOLS USED IN THIS RECIPE

4.92 from 12 votes
Pork Loin Roast Slices
Tender and Juicy Pork Loin Roast Recipe
Prep Time
15 mins
Cook Time
1 hr
Resting Time
10 mins
 

This Honey Garlic Glazed Pork Roast recipe is hands down the BEST. If you're wondering how to cook pork loin, this easy recipe makes juicy, fork tender pork loin. 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.

Course: Dinner
Cuisine: American
Servings: 8 serves
Calories: 347 kcal
Ingredients
FOR THE PORK LOIN
  • 3- pound pork loin
  • 1 tablespoon olive oil
FOR THE SPICE RUB
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • salt and fresh ground pepper, to taste
FOR THE HONEY GARLIC GLAZE
  • 4 cloves garlic, minced
  • 1/4 cup honey
  • 3 tablespoons low-sodium gluten free soy sauce
  • 1 tablespoon dijon mustard
  • 1 tablespoon olive oil
FOR THE VEGETABLES
  • 1 tablespoon olive oil
  • 1 pound brussels sprouts, cut in half
  • 1 pound butternut squash, peeled, seeds cleaned out, and cut into 1-inch cubes (you can also buy pre-cut butternut squash)
Instructions
  1. Preheat oven to 375˚F.
  2. Line a rimmed baking sheet with aluminum foil or parchment paper and set aside.
  3. Pat dry pork loin with paper towels.
  4. In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
  5. Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick.
  6. Take the spice mix and rub it all over the pork loin.
  7. Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side.
  8. Transfer pork loin to previously prepared baking sheet, fat-layer side up; set aside.

  9. In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. If too thick, add a bit more oil or soy sauce. Reserve 2 tablespoons of the sauce to use for the vegetables.

  10. Brush remaining honey mixture over the pork loin.

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

  13. Pull pork roast out of the oven and add the vegetables all around it in one layer.
  14. Put back in the oven and continue to cook for 25 to 30 more minutes, or until internal temperature of the pork loin reaches 145˚F. Use an Instant Read Thermometer to check for doneness.

  15. Stir vegetables half way through cooking.

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

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

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

Want To Save This Recipe?

28 Responses
  1. 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.

  2. 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!

  3. 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. 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.

  4. 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.

  5. 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. 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! 🙂

  6. 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 🙂

  7. 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?

Leave a Reply

Katerina
I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
Facebook Twitter Pinterest Instagram

Get my eCookbooks!

Diethood Cookbooks

Download one of my cookbooks and get instant access to easy & delicious recipes you won't find on this site.

Easy Christmas Recipe Ideas

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.