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Tender and Juicy Pork Loin Roast Recipe

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!

Easy Pork Loin Roast Recipe

Are you ready to make succulent roasted pork loin? Prepared with a simple spice rub, plus a honey-dijon garlic sauce, this simple recipe makes tender, flavorful pork loin that will have everyone 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, 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. 

Why You’ll Love this Pork Loin Recipe

  • Easy. You won’t need any fancy tools or complicated ingredients to make this simple pork loin recipe. This is down-home cozy goodness at its best.
  • Flavorful. Looking for a dinner idea you can be sure everyone will devour? This is it. Every tender bite of roasted pork loin is moist and packed with flavor.
  • A complete meal. Since the pork is roasted along with veggies, you don’t need to make anything else to go along with this recipe. It’s the main course and a healthy side dish in one!
Pork loin on a baking sheet with butternut squash and brussels sprouts, ready to cook.

Pork Loin vs. Pork Tenderloin

Pork loin and pork tenderloin are not the same thing (even though the names are nearly identical). They actually represent two different cuts of meat.

  • Tenderloin: A pork tenderloin is a long, narrow, boneless cut of meat that comes from a muscle that runs along the backbone of the pig. If you want to cook pork tenderloin, check out my garlic roast pork tenderloin recipe.
  • Loin: By contrast, a pork loin is wider and flatter. It can be boneless or bone-in.
  • For this recipe, we are using boneless PORK LOIN.
Roasting Brussel Sprouts

How to Cook Pork Loin

Are you ready to cook up a delicious pork dinner? Here’s how to make the best pork loin roast ever:

  • Make the spice rub. 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.
  • Sear the meat. 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.
  • Make the honey glazed. 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. Cut the butternut squash into 1-inch cubes and cut the brussels sprouts in half. Toss veggies with reserved sauce. 
  • Add the veggies to the pork. 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.
  • Give the veggies a stir half-way through cooking.
  • Rest. Remove from heat and let stand 10 minutes before cutting. This helps lock in the juices. 
  • Cut and serve!

How Long Does it Take to Cook Pork Loin?

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.

At What Temp is Pork Loin Done?

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

Can I Make This Recipe Ahead?

Yes! You can prepare this recipe in advance, which is perfect for Sunday suppers and even busy weeknights. Here’s how to do it:

  • 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.

Can I Cook Pork Loin in My Slow Cooker?

This pork loin 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

What Goes with Pork Loin Roast?

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 Use Pork Leftovers

  • 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!

How to Store and Reheat Extras

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

More Pork Recipes to Try


Pork Loin Roast Slices

Tender and Juicy Pork Loin Roast Recipe

Katerina | Diethood
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.
4.85 from 158 votes
Servings : 8 serves
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes


  • 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.


Calories: 347 kcal | Carbohydrates: 22 g | Protein: 41 g | Fat: 11 g | Saturated Fat: 3 g | Cholesterol: 107 mg | Sodium: 322 mg | Potassium: 1089 mg | Fiber: 4 g | Sugar: 11 g | Vitamin A: 6578 IU | Vitamin C: 61 mg | Calcium: 62 mg | Iron: 2 mg | Net Carbs: 18 g

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.

Course: Dinner
Cuisine: American
Keyword: how to cook pork loin, pork loin in oven, pork loin recipe, pork loin roast recipe
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499 comments on “Tender and Juicy Pork Loin Roast Recipe”

  1. I just finished making this… it turned out great, cooked all the way through. I’m unsure about a temperature, because I don’t have a thermometer. But the outside of it tastes amazing, anywhere that has the rub. But the inside is a bit bland… I’m trying to think of some ideas to boost the flavor, but I’m drawing a blank right now

    1. I’d brine for 20 minutes and pat very dry before searing. It will add that flavor you’re looking for.

  2. It was a very tasty sauce combination, (before cooking) but I had to replace the parchment paper twice after it burned sugary blackness onto the bottom of the pan, and ultimately roast. Also a bit watery and my veggies steamed. Lastly, my roast was even a bit larger than 3 pounds but it was sadly, way over-cooked, and I took it out a little earlier to check. 167!…yikes! Thus, a dry roast, but I’ll try again, and cook less time, and add less soy sauce. Things did not jell on this run. Would love to know how people didn’t find it too long to cook, (did I sear too long?) and didn’t experience the burnt issues(?). Any tips? Ps my oven is calculated accurately, and I followed the recipe to a T. Wish I could give it more stars, and will if I try again…

  3. I have made this recipe over and over, in the oven, in my slow cooker and on the bbq, it has become a family favourite.

    1. Bob, what size was the pork loin you used? A 3-pound pork loin should never be cooked for 90+ minutes – it will turn into sawdust. Pork should be pulled out of the oven when the internal temperature of the meat registers at 145˚F. The cooking time for this recipe is not the problem; you may have had a much larger pork roast.

    1. Yes, but I have yet to test this particular recipe, so I can’t comment on how the glaze will work out. If you want to cook the pork loin in an air fryer, preheat the air fryer to 375˚F, and you will want to cook it for about 35 to 40 minutes, or around 12 minutes per pound. Or, the best way to tell if it’s done is to use an instant-read meat thermometer and pull it out when the internal temperature of the pork registers at 145˚F.

      1. It was great, it definitely would have been better in the oven. I can’t wait to try it. But the flavors are still so yummy..

  4. Love this recipe. The honey glaze sauce kept the pork very juicy. I’ll definitely make this for a family gathering. Thank you,

  5. Rubbed with spices, and seared on a hot charcoal grill. Then put in a crockpot, and poured the honey garlic glaze over, and cooked on low for about 5 hours. It was so delicious, and all my family just loved it! I didn’t cook the veggies with it. I copied this to a recipe card, and it will be served again and again! Thank you!

  6. I was looking for something easy and I thought oh this is more difficult than I wanted to do. But it wasn’t hard, it was easy and really good. I messed up (as I could not find my meat thermometer) so I took it out of the oven and when I found my meat thermometer, it registered 157. After resting it was a little dry, but I used the sauce as a gravy and it was delicious, even though I had slightly over cooked it. I did not use any vegetables as I had none and this was a spur of the moment cook.

  7. Nice recipe for rub and spices. However, I cooked it exactly as indicated and it was overcooked with an internal temperature of over 184. Disappointed.

  8. Second night in our new home. I found a 2 lb pork loin roast in the freezer. Husband said he’d do the cooking. Found this recipe. Didn’t have honey so used maple syrup. And put it in a so juicy bag then on a baking sheet Simply amazing. I hr was too long so it was kinda dry. But the extra sauce saved it. Thank you so much for a great recipe:)

  9. I normally don’t rate recipes but this one is so good I have to. I followed the directions on the roast exactly as written and it came our perfect! I love the flavor of the spice rub and the glaze and, the roast was not dry. I like my brussel sprouts crispy so I roasted them separately at a higher temperature. And the squash needed a little extra time. So while the roast was resting, I put them back in the oven. That extra 10 minutes was just right.

  10. This is a 5-star recipe! The pork loin was very tender, juicy, flavorful and it was enjoyed by all. Cooking time for a 3 lb pork loin exceeded 90 minutes; I had to eventually increase the oven temp to 425 to speed up the roasting time.

    1. This recipe is for a pork roast, not for a tenderloin.
      If you want to use pork tenderloin, you will need to reduce the cooking time significantly, 30 minutes or more.

  11. Avatar photo
    Demitra Cimiluca

    I want to get it ready the day before and roast it for next day’s dinner: once out of its overnight fridge stay, should it come to room temp before roasting per recipe or should it get roasted right away and if so, at what temperature and what number minutes per pound? Thanks lots- it sounds absolutely delicious.

    1. Hi!
      Yes, I would let it sit on the counter for 15 to 20 minutes before roasting. Cooking time will vary, but the rule of thumb is roughly 20 to 24 minutes per pound at 375˚F. For best results, you can use an instant-read meat thermometer to check for doneness – pork is cooked through when the internal temp registers at 145˚F.

  12. Best pork loin recipe ever! I used Mike’s hot honey ( because I didn’t have any regular honey) otherwise followed recipe exactly and it was delicious!

    1. Yes, you can, with a couple of adjustments. After browning the pork and after brushing on the glaze, you’ll want to add about 3/4 cup broth to the pot (don’t pour it over the roast) before placing it in the oven. I would also suggest preheating the oven to 350˚F and cooking the pork roast for about 1 hour and 10 minutes, or until internal temperature registers at 145˚F.

  13. Have fixed this twice and delicious both times. Don’t overcook. Gonna try a beer syrup glaze on it tomorrow.

  14. The pork roast was delicious. Cooked perfectly!! I did not try adding the veggies. Definitely a keeper. Making it again tonight

  15. Avatar photo

    I had no problem at all with this recipe. I followed it for cooking the meat except I used smoked paprika instead of plain paprika. I was pleased to have juice left in my pan and I could make a delicious gravy. I didn’t cook the vegetables with the pork. I had taken a picture but couldn’t post it.

  16. This recipe was delicious and easy. The one thing I would do differently next time, is to roast the vegies separately. There was too much liquid in the pan which made them steam rather than roast. I did not, however, have brussels sprouts, I used cauliflower and sweet red pepper, which may have made a difference. So delish!

    1. Pork tenderloin cooks a lot quicker than pork loin, so you’ll have to adjust the cooking time.

  17. The flavor on the rub and glaze is amazing. I subbed carrots and asparagus for the vegetables, and they also were delicious. I’m definitely bookmarking this easy and versatile recipe!

  18. For the last 44 years I did the prep and my wife did the assembly and cooking. She passed away and now I have to feed myself. In your recipes, could you (and the rest of the recipe writers in the world) PLEASE put a starting amount for the salt and pepper when added pre-cooking. I have no idea what amount is right for my tastes. How about “I use a teaspoon of salt but adjust this to your taste”? I guessed at the amount and will either love it or hate it. I will let you know in 30 min or so.
    Very tasty! going on my do this again list. My salting and peppering were off by a mile!

    1. Hi!
      I totally understand your frustration with the salt/pepper “to taste” advice. I can tell you that if I do give the amount that I like to use, half of the readers will like it, and the other half will tell me to “go find another job” 😆.
      But here’s what I have learned along the way: when using table salt to salt pork, seafood, beef, and poultry, use about 1/2 to 3/4 teaspoons per pound. For soups, I use around 1-1/2 teaspoons per 4 cups. I think you can start with that and just adjust to your taste. ☺️ I hope this helps.

    2. Edited reply from above:
      Hi Jim, adding to Katerina’s comments; as an avid cook who serves many, I can attest that not only do peoples tastes regarding salt vary dramatically, but are often impacted by their regular/recent sodium intake levels (Salt, like sugar is a developed taste. Processed and pre-made foods are typically loaded). There is also the additional and significant impact of what type of salt is used and called for. Recipe’s can and should identify what salt is called for. For this recipe, salt is primarily addressed with the 3 Tbs of soy sauce in the glaze. However, regular soy is much more salty than light soy and table salt being much more salty then Kosher salt but even common Kosher salt brands vary significantly…Morton being saltier than Diamond Crystal. Finally there is natural and sea salts which also vary considerably. Experience helps develop what YOU may consider proper levels of salt, but when in doubt, salt lightly in each step as you go, taste when you can and particularly before serving. If serving others, ere on the side of less salt and let them compensate at the table.

    3. Hi Jim
      I’m sorry to hear about your wife. If you’re anywhere in Oregon, I don’t have anyone to feed anymore.

  19. Followed the recipe to a “T”. Glaze totally burned on the baking sheet after the first 30 min. Then veggies not done when the pork came out. I’m sure it will taste great 🤞🏻, but adjust accordingly.

    1. I am relieved that I’m not the only one with major burn. The sauce ran all over the pan and just burned. It’s sugar! Non one else burned? I think I’ll try the crockpot!

  20. Avatar photo
    Shawn W Hamilton

    Made this today, it was a big hit, especially after snow shoeing in -27 Celsius (-17 Fahrenheit) all afternoon in Northern Ontario.

  21. Avatar photo
    Patricia Stull-Dubbs

    So easy, so delicious! And the pan drippings made a perfect sauce to drizzle over the cut pork for a finishing touch.

  22. Never sear your meat and then put it in the fridge to finish cooking at a later day. Unless you want to make your family sick. Otherwise a great recipe.

    1. The writer mentions cooking the recipe “Up to 24 hours” later. It will not make the family sick. While, I would wait to sear the day of use just because of tenderness. It is not a method uncommon to restaurant use. There are many professional kitchens that use the “parcooked” method, usually to ensure all meals come out in time when the restaurant gets busy.

      1. You are correct. A lot of restaurants pre cook chicken wings cool them then store in wall in cooler as back up prep for when they need them. Makes cooking times faster so you’re not waiting 20 mins for wings. Chilis has been doing this for over a decade.

  23. This recipe looks amazing? I have slices of pork loin/steak style in my freezer that I wanted to use- would I be able to keep the recipe the same and cook for less time?

  24. GREAT recipe! My roast came out awesome! I love the vegetables that go with it. Sooooo Good! Just add some salt and pepper to taste for the veggies after they are cooked. I took the easy route and used frozen veggies, big time saver for me.

  25. Delicious sauce. Juicy meat. Thank you! So glad I own a probe thermometer. I would have WAAAYYY overcooked it without the alarm going off at 145! For vegies I cubed sweet and white potatoes only. Excellent. everything

    1. No, because pork tenderloin and pork loin are two different cuts. Pork tenderloin is done within 20 to 25 minutes, whereas pork loin needs longer to cook through.

  26. Avatar photo
    Bonnie Stephens

    Can the soy sauce be left out? I would also not be using salt because I have to watch my salt intake as ordered by the doctor.

  27. Avatar photo
    Mary Woodson

    This dish went over really well with my guest on New Year’s Eve. Everybody was more than happy to take leftovers home. I did add a few Petite Fingerling Potatoes, which mixed in very well with the brussel sprouts and butternut squash. I would most definitely recommend this dish.

  28. How long should we cook a 7 lb roast?

    Also, does tenting help keep the roast moist? The first one we made was a little dry.

  29. We cooked a 2 lb roast as a “test” before doing our 7 lb roast for Christmas.
    How long should we cook the 7 lb roast???
    Our “test” roast was a little dry, what did we do wrong?
    (We did not tent it at the halfway mark) ??

    1. This recipe is for a 3-pound roast, so if you used a smaller roast, it would take a little less time to cook, which is probably why it came out dry. Using a meat thermometer is your best bet. As soon as the internal temp of the pork reaches 145˚F, pull it out of the oven. Cooking a 7-pound roast will definitely take longer, but I can’t say exactly how much longer because I haven’t tested this recipe with anything bigger than a 4-pound roast. Again, use a meat thermometer, check on it often, and pull it out when the internal temp of the roast reaches 145˚F.

  30. Did anyone have the problem I did? Roasting this dish in a 375 F oven with a sauce that is predominantly honey made the sauce start to burn (blacken) in the pan well before it cooked for the first 25 minutes. I had to remove the blackened portions, which turned into a thick black caramel consistency when cooled. To help remedy this I had to use foil sooner than later. The sauce still continued to blacken in the pan.

    1. I don’t know exactly why that happened with your roast, but I noticed this problem occurs with the type of honey I use in my kitchen. Overprocessed honey, which is like 80% of honey sold, burns faster than raw honey, which is unprocessed, and there aren’t any additives. If it helps, cover the roast just right after it browns on the top, maybe 10 to 15 minutes into cooking, and see if that will help.

  31. I made this and it’s super easy and super yummy. One thing – brush the pork with the sauce – but don’t pour the rest on top. I missed that part in the directions. I used it all up (minus the 2Tbsp for veggies) and so it was a little soupy for the veggies but still delicious. My family doesn’t like brussel sprouts or squash but ate both so…..

  32. It’s nothing short of the best pork roast I’ve ever had. Making it for the second time tonight ❤️. Huge hit for the family 😊

  33. Hi.
    I plan to make this but will use a 6lb loin. Will the slow cooker still call for 4 to 6 hours.

  34. A big hit! For veggies I added potatoes, sweet potatoes and carrots. I kept them in the oven a few extra minutes after the roast was done. It all worked and I am no longer afraid of overcooking pork. Thank you!

  35. I wish I could say I tried your recipe but sadly my frustration with the constant loading of ads on your site gave out before I could continue to scroll and read the darn recipe. Your efforts to share what looks like an awesome recipe have unfortunately wasted. Consider fewer ads if you really want people to try your recipes and leave truly valuable feedback for other readers. . 🙁

    1. I’m sorry, Josephine, for the bad experience. Considering fewer ads would mean considering a lot less money, and at this time, I can’t do that. Do you work for free? Or for significantly less money than your peers/colleagues?

  36. Made this last night. Instead of using the vegetable I cut up a couple of apples and sliced an onion and let it cook with the roast. Will definitely do this again.

    1. If you have a meat thermometer, I would say to start checking for doneness at about the 50-minute mark. Pork is cooked through when the internal temp registers at 145˚F.

  37. I made this recipe for a non traditional Thanksgiving meal and it was a huge success. I switched out the butternut squash for sweet potatoes and they were delicious. B

  38. Bursting with flavor. The combination of the rub and glaze is perfect. I added sweet potatoes to the squash and brussels sprouts. Will definitely make again. Thanks for sharing!

  39. Mostly followed the recipe. Didn’t have all the regular spices on hand but improvised with some combination spices that contained the same ingredients. I also added a little dark brown sugar to the vegetables which I added little red potatoes. My wife loved it. She said I could make this for Christmas Dinner instead of Prime Rib.

  40. Made this tonight.. didn’t have butternut squash so I substituted with carrots. Absolutely delicious, and the pork was well cooked but still juicy! Thanks for sharing this recipe!

      1. If cooking in the crockpot, would you suggest vegetables on top or bottom of roast? Trying to figure out the best way to make sure they are cooked but not overly soggy. The recipe looks great! Am really trying to figure out how to fit it in our super busy week!

  41. I have a question. If one cooks the loin in a slow cooker or Instant Pot, when would the veggies be added?
    The picture of your roast has me wanting to go to the store NOW for a pork loin😊. Thank you for your wonderful recipes.

  42. I made this recipe for dinner tonight and it was a HUGE hit! So tender and juicy. My husband is still raving about it! ❤️ We’re already making plans to have it again. Delicious!

  43. This pork loin came so good! I was worried because I bought a large pork loin instead of the pork tenderloin for my guests. I adjusted the recipe slightly by marinating it first for a few hours in the mojo marinade, then drained it off, put on dry rub, browned it on the grill and baked for an hour until 145 degrees. My husband sliced it thin and put back in drippings and everyone raved about it!

  44. Very yummy. Loved the squash in this too! I didn’t have brussel sprouts but I bet they would have been fantastic too.

  45. Avatar photo

    Terrific glaze and very juicy pork.
    The glaze started burning my pan right away however.
    Next time, after searing, I will wrap the pork in foil with the glaze and roast the brussels separately.

  46. My husband LOVED this… Instead of honey, I used Honey BBQ sauce and it was marvelous. Will definitely make this again! Thanks for sharing this.

  47. I used the slow cooker for this recipe and it turned out being the best pork roast I’ve made! Super delicious!!

  48. Very easy recipe with simple ingredients-delicious! Pork was tender, moist. I impressed myself! For veggies, I used 3 quartered sweet potatoes & brussel sprouts – tossed them in the honey garlic sauce. For additional flavor, I may add ginger next time.

  49. So delicious and tender. The spices and the marinade make a lovely balance of flavors. (I’m allergic to nightshades so substituted 50/50 Cinnamon and Cloves in place of Paprika. Other than that I followed the recipe exactly and it was exactly perfect! And a note to other reviewers, searing on medium heat prevents burning the spice rub, your burners may run hot, so adjust accordingly.

  50. Wow! I have never had pork loin this tender or juicy before. Excellent flavor, and we have a new go-to pork loin recipe. We reheated leftover slices in the microwave with the leftover honey/soy sauce on top (we made with different sides so there was extra), it was delicious.

  51. um this almost failed hard, i used the dry rub and then seared it, the spices from the dry rub, fall off and started to burn. i removed the roast and then cooked it in the oven, turned out ok, but i dont see how you would not have the spices burn alot, not matter, what you do. you could sear it, then dry rub. you could dry rub and that, let it sit for 4 to 6 hours wash the spices off, then sear it, or you could use a more liquid rub, let it sit for a few hours and then cook it. i just dont see how the spices are not going to burn, thank you

  52. Good advice to spray the roast with cooking spray before rubbing with the flavorful spice rub and to line the pan with foil for easy clean up since the honey glaze burned the bottom of the pan. My oven may have been hotter because after an hour, the internal thermometer was 178 degrees, so I think I missed the “tender and juicy” stage. I should have tested the temp earlier. It’s worth it to try again!

  53. Their title and description is no joke! I just made a 5 LB pork loin last night for a group and it was the most tender and juicy pork loin I’ve ever made. My guests were hesitant to try it, because their pork loins have turned out very dry. I did my own dry rub and followed the roasting instructions, 400 degrees for 10 minutes, then 20 minutes per pound at 350 degrees. I made a sauce that I found in my Bon Appetite magazine with shallots, honey, red wine vinegar and cherries. It was all amazing together!

  54. I rubbed the dry-rub on the roast and refrigerated all day and took it out 30 min prior to cooking it. I poured the marinade over the roast before baking. I have a probe in the oven- I’m not sure the amount of time it cooked, but baked til 145*. I did baste the roast with the drippings/marinade once.
    It was PERFECT!
    Thank you- this will be my go-to for pork roast now.

  55. So, so good! I seared the roast in my multifunction cooker (on steam setting) then added the glaze and slowcooked for almost 2 hours. Skipped the veggies and had mashed potatoes and roasted broccoli instead.

    1. SPM..As in Instapot? Slowcooked on what setting? I have no oven right now so need alternative methods. Thanks.

  56. I adapted this yummy treat for my Traeger smoker- I seasoned and let that sit for 4 hours, then I put it on my smoker for 30 minutes at 250. Then moved to a pan, pour the sauce mix on it and covered to let it cook the rest of the way at 350- so good. Served of rice and broccoli. Thanks for the great recipe!

    1. Hi Karen. Want to use my smoker also. So 250 for 30 min. Then how long at 350? Mine is an electric Smoker. So want to try this. Thanks.

  57. I had a 3.6 lb. pork loin and total roasting time was about 56 minutes. I checked it frequently with my instant read thermometer and found that the roast was 155 degrees at the ends and 140-145 degrees in the middle. It still was delicious and juicy- but in the future, should I have covered just the ends with foil for the last 30 minutes or so?
    Also, how thick or thin is the glaze supposed to be? Mine was “pourable” so after brushing it on I had so much left that I poured it over the roast. Problem was that the glaze smoked and burned on the foil. Before adding the veggies, I had to change the foil.
    Any thoughts?
    But, overall it was the best pork roast I’ve ever made! Thank You!

    1. I’m the process of cooking this as I write this and also noticed that the sauce was very thin which resulted in much excess sauce on the pan. Thanks for the heads up about the need to change the foil. At least I’ll be prepared. 🙂

  58. Second time putting back in the oven should not be 25-30 mins. Way to long, I would check every 5-10 mins internal temp or you will over cook your pork loin.

    1. Agreed. Flavor was good but cooking time was way too long. Ours was overcooked. When we took it out, the internal temp read 165. Thank goodness we made a Spicy Apricot Jam to serve over it.

  59. Avatar photo
    Sharon Starzyk

    Our 5 and 2 year old grandsons gave this an enthusiastic thumbs up while their mouths were full! The rest of us loved it, too. Used a 2 lb pork loin and followed the recipe exactly. Moist and tender. Just the recipe I was looking for. Perfect. Thank you!

  60. This was the first pork loin I’ve ever made. I followed the directions exactly and it was DELICIOUS!!!!! I did substitute potatoes for the side and tossed them in some of the glaze which btw the glaze is everything! I’ll definitely make the recipe again. My husband loved it!

  61. 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 !

  62. 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!

    1. thanks. Maybe use rub and do overnight sit? the bacon addition sounds yummy. I have no oven so looking for any alternatives. thanks.

  63. Avatar photo
    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. Katerina - Diethood
          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.

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      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.

  64. 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!

  65. Avatar photo

    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!

  66. 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!

  67. 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.

  68. 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 - Diethood
        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. 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.

  69. 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!!

    1. Katerina - Diethood
      Katerina Petrovska

      That’s so wonderful to hear! I’m very happy everyone loved it! Thank you for chiming in! 🙂

  70. 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!

  71. 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. 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. Avatar photo
      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. Avatar photo

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

    2. 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.

  72. 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!

  73. Avatar photo
    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. 🤗

  74. Avatar photo
    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!

  75. 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. Avatar photo

      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. 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. Avatar photo

      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

  76. Avatar photo
    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. 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 - Diethood
            Katerina Petrovska

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

  77. 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).

    1. Hi David… this recipe doe not use brown sugar, it uses honey. Two great substitutes for honey though.

  78. 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!

  79. 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

  80. 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!!

  81. 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!

  82. Have you tried without mustard? I’m not a big mustard fan, and don’t have it on hand, was hoping to skip it.

    1. 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. 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.

  83. 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 - Diethood
      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 - Diethood
          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. 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. 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. 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. 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 - Diethood
        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 - Diethood
      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 - Diethood
        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. 😊

  84. 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??

  85. 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.

  86. Avatar photo

    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. Avatar photo
        Jill Beckett

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

  87. 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 - Diethood
          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.

  88. Avatar photo

    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 - Diethood
      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.

    2. Does anyone else have trouble with the honey mixture burning on the aluminum foil as the meat cooks?

      1. Avatar photo
        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!

  89. Avatar photo

    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. 🙂

  90. 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. Katerina - Diethood
        Katerina Petrovska