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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!

Sliced Honey Garlic Roasted Pork Loin surrounded with roasted vegetables

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.
4.84 from 1162 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

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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653 comments on “Tender and Juicy Pork Loin Roast Recipe”

  1. Not sure where I went wrong. I had a 3+ pound pork loin and made the recipe exactly is written and it came out dry as a bone. ☹️

    1. Hi!
      I’m sorry to hear your pork turned out dry! It’s important to use a meat thermometer to ensure the pork is pulled out of the oven when its internal temperature reaches 145°F, as recommended. Ovens can vary significantly in how they heat, with some cooking much faster than others, and this might have affected the cooking time for your pork.

  2. Fantastic pork loin! I always see pork loin at Aldi and I usually use it either for chops or sliced really thin for Asian stir fry. But now I have a new go-to roast. So tasty, the seasoning and sauce are perfect. My one son who never had honey mustard before, is now a convert… in his words this was “stupid good.”

    I did not do the veggies, but kept checking the pork temp every 10 minutes to ensure it didn’t get overdone. Tenting and resting are definitely key. Overall I’d say this was a pretty easy dinner for 4 with roasted carrots and stuffing!

    1. That’s fantastic to hear! It sounds like the pork loin roast was a big hit, especially with the seasoning and sauce. It’s great that your son enjoyed the honey mustard too. Happy to know you’ve found a new favorite way to enjoy pork loin! Thank YOU! 🙂

  3. Made this with sliced pork loin and it was moist, tender, and a good balance of sweet and savory. Will definitely keep this recipe!

    1. That’s great to hear your family enjoyed it and finished the entire roast! It sounds like the recipe was a big hit. Looking forward to you making it again and enjoying it just as much. Thank you! 🙂

  4. Very tasty, moist and the gravy is dee-licious! Definitely a keeper and a “make again” roast. I didn’t make the vegetables as this was a googled recipe to make later in the day without making a trip to the store. Please make this. You’ll love it too!

  5. I made this and it was great. I saw someone that had a problem with putting the glaze on at 25 minutes. I have a meat thermometer that connects to my phone and I saw that it was going to be done sooner than the recipe suggested. I pulled it out of the oven after 10 min and put the glaze on then. It turned out great. I do have one question, how to reheat so it’s not dried out. Thanks!

    1. I place mine on a microwave safe plate and wrap it tight with plastic wrap to reheat. You can do the same in the oven with foil and a little broth at the bottom of the pan to keep it moist.

      1. Thanks for sharing your reheating tip! Using plastic wrap in the microwave or foil and broth in the oven are great strategies to keep food moist.

  6. Perfection! The pork was a huge hit in my home! The pork was super tender and flavorful! It will be my go to recipe !

    1. That’s wonderful to hear! I’m so glad the pork recipe was a hit and that it turned out tender and flavorful. It’s great to know it’s become your go-to. Thank YOU! 🙂

  7. Absolutely delicious! Followed the recipe exactly as written. Full of flavour, moist, and delicious. Will definately make again and again.

    1. So glad you found it delicious and plan to make it again! It’s wonderful to know the recipe was a success for you. Thank YOU! 🙂

  8. Love this. I used about half of sauce for the initial cook then basted the meat again and drizzled the rest on the veggies after in the pan. I did not have Brussel sprouts or butternut squash so substituted new potatoes and broccoli from my garden. I recommend experimenting with your favorite veggies. Took meat out but potatoes were not quite ready. I let them continue to cook while the meat cooled at the end.

    1. It’s fantastic to hear you loved it and personalized the recipe with your garden veggies! Your approach to using the sauce sounds great, and your recommendations for vegetable experimentation are spot on. Glad everything turned out well in the end. Thanks for sharing your experience!

  9. I am 62 and everyone loves my cooking but this is the Best Pork loin I have ever eaten hands down! Very easy to make

    1. It’s wonderful to hear that this pork loin tops your list as the best you’ve ever eaten, especially with your cooking expertise! I’m glad it was easy for you to make. Your endorsement means a lot. Keep enjoying your cooking adventures! Thank YOU! 🙂

    1. Katerina - Diethood
      Katerina Petrovska

      I’m so glad to hear that you and your family enjoyed the recipe and found it delicious! Thank you for sharing your positive experience.:)

  10. A moist flavorful pork loin. Pork loin is an inexpensive cut and well worth roasting. I followed the recipe exactly exactly except for dropping the temperature to 350. I had a just under 5 lb loin and expected it to cook a bit longer. I read many reviews before I started. May I offer a few tips
    1. Get the meat out of the refrigerator well in advance. I took mine out 2.5 hours before roasting and it was still quite cool in the center.
    2. Don’t pour the glaze over the meat. Follow the instructions and brush it on. You will not have a burning issue like so many did. I brushed it on again midway.
    3. I left it to rest for at least 3/4 hour. The longer you leave it the more juice stays in the meat.
    4. Buy a good in meat thermometer that has an alarm. You will never ruin a roast again

    All in all a very good recipe. I will add it to my favorites. Thank you.

    1. I’m glad to hear the pork loin turned out moist and flavorful, and that you found it to be a good recipe! Your tips are very helpful, especially about preparing the meat, applying the glaze correctly, resting the meat, and using a meat thermometer. It’s great to know this recipe has earned a spot in your favorites. Thank you for sharing your experience and advice! 🙂

  11. This was EXCELLENT!! I’ve made some other pork loin recipes and been disappointed. Tented the meat and made sure the temp didn’t exceed 145. Overall, this is a keeper – just a hint of sweetness, very juicy and flavorful. Hubby liked it too.
    (Note: I didn’t make veggies as described, just roasted them along side and it worked out fine)

    1. I’m glad to hear the pork loin recipe was a hit! It’s great you got it just right, keeping it juicy and flavorful with a touch of sweetness. Roasting the veggies on the side sounds like a smart tweak. Thank YOU! 🙂

  12. Not bad, the flavors were very good and paired well together. The meat did not stay moist enough and there was not enough moisture for the squash to properly soften. I’d use a separate dish for the squash or steam them.

  13. My first time cooking a pork loin… amazing how juicy and flavorful it turned out! A keeper recipe for sure, thank you!
    Absolutely delicious!

    1. I’m thrilled to hear that your first attempt at cooking a pork loin turned out so well! Thank YOU! 🙂

  14. I was looking for a recipe for pork loin, as mine always comes out tough and dry and
    came across yours! I loved the sound of the ingredients and tried it. An excellent recipe and the pork was indeed tender and juicy. I used just over a 1lb loin joint (520g to be exact!) and cooked it for 20min per lb + 20 minutes, i.e. 43min in total. I covered it after 10 minutes, which kept the sauce nice and moist. It was so delicious that I will be making it again this weekend for my guests!! Thank you for sharing this delicious recipe! I thoroughly recommend it!!

    1. I’m glad to hear that you liked the pork loin recipe and it turned out well! It’s great that you’re planning to make it again for your guests. Thank YOU! 🙂

  15. Made this for a special dinner tonight and it was outstanding! So flavorful, juicy and tender. Everyone loved it! I took it past the suggested 145 degrees to 160 to ensure more white than pink inside and it was still very tender and delicious.

    1. I’m happy to hear that the dish turned out to be a hit for your special dinner! It’s wonderful that everyone enjoyed it!! Thank YOU! 🙂

  16. I have a 6.5 pork loin roast, so I doubled most of the recipe. I seared it in an iron skillet first, half at a time. I also added a lot more garlic and Tony’s Creole seasoning.

  17. Made this for dinner and it was sooooo good. Followed the recipe as directed. No substitutes. Pork was juicy and tasty. And this recipe was easy too! Will definitely make this again.

  18. Perfect roasted pork I’ve ever made.
    It stayed moist even it’s cold next day !! Taste great 👍

    1. I’m so pleased to hear that the pork turned out perfectly for you! I will sometimes double the recipe, slice it thinly, and use the leftovers for sandwiches and salads for the week. 😀

  19. Why is pork sirloin roast? can it be substituted for pork loin or tenderloin roast. Never heard of it before

    1. My apologies, but I don’t quite understand your question. This recipe is for a pork roast that is made with pork loin, not pork tenderloin.

  20. The garlic glaze was burnt when I went to put the vegetables in at 25 minutes. I took the roast out at 145 degrees it was moist but flavorless. The veggies were burnt.

    1. Oh no, I’m sorry to hear that it didn’t turn out as expected. 😕 If you try to make it again, you could cover it with foil from the get-go, which will help with the glaze. As for the flavor of the roast, seasoning it with more salt beforehand can help with the taste.

  21. Had to find great pork recipes my family will eat. I made this recipe and oh my hardly had any left overs. Everyone did seconds. Only difference was I cooked in a deep thin pan and customized the veggies for my family’s tastes. Thank you for sharing your lovely recipes. Makes dinner selection and variety much simpler for me.

  22. This beautiful pork roast recipe was 10 out of 10 loved it. The flavour was all there. Oh my God I’m gonna make this again. Thank you so much for sharing your recipe.

  23. This recipe was easy and delicious! Next time I will use a bit less honey in the glaze, but, to be fair, it was a dark strong flavored honey, so might have been a bit overpowering .

  24. First of all, I want to say that this was the most moist pork loin I’ve ever made and overall every one really enjoyed it. I used the crockpot method. The only complaint is with the rub and sauce on top, I thought it was going to be more flavorful. Maybe next time I’ll cut slits in the meat or something. What do others think?

    It was really tender for a pork loin, though.

  25. Avatar photo
    Helina Bilodeau

    It’s delicious! My go to recipe and any leftovers taste just as good the day after. I use all the ingredients listed but I also add an 8oz. can of pineapple chunks with juice and a medium size chopped onion just for additional flavor.

    1. The reason for glazing the fat part of the meat, even though it might not be eaten directly, is that the fat absorbs some of the glaze’s flavors during the cooking process, and as it melts, it flavors the meat with the fat and the caramelized glaze.

  26. Everyone loved it n had seconds! So flavorful- especially for pork. Be sure to turn veggies mine dried out a bit but turning them in sauce that roast made in bottom of pan made them delish anyway. I made white and sweet potatoes and carrots.

  27. This was so good! Wish I could post pics. I had sweet potatoes and broccoli on hand so used that for the veggies, but my spouse, and 9 and 6 year old boys loved it! I sometimes get nervous to fail at roasts, but this one was an easy, great success! And we have leftovers to make fried rice later in the week!

  28. I usually forego pork loin in favor of tenderloin because it is so…well, tender…and most pork loins I’ve cooked in the past were a bit tough and sometimes chewy or lackluster in flavor. Not so with this recipe. I followed this recipe to the letter. The result was, without a doubt, the most succulent, juicy pork loin I have ever made. I think the rest time is essential and also gives the vegetables time to soak up more of the flavorful marinade and juice from the pork.

    Simply put, this recipe is a keeper. Well done, Katerina!

  29. I was going to make this on Christmas but made it today! Pork was great! I loved the flavor! Brussels sprouts were good! My friend said he is not a fan of sprouts but he believed they were the best he ever tasted! He said the pork loin was MARELOUS!!! I was disappointed in the butternut squash and would not make that again! It was tasteless. What else would you suggest?

    Thank you!

  30. I was alittle weary of cooking a loin for Christmas Eve, in fear that it might be tough and dry but this recipe was delicious! Moist and tender! I’ll definitely be making it again! Thank you

    1. Thank you for choosing my recipe for your Christmas Eve dinner! I’m so happy to hear that it turned out to be a delicious experience! 😊

  31. Made this for dinner last night when the in-laws came over. I only had 1/4 cup of regular honey so added 1/4 cup habanero honey. Substituted potatoes for squash. Used coconut aminos in place of soy sauce due to allergies.Every one raved! It was a hit. We’ll be using this recipe again soon!

  32. This was WONDERFUL with no adjustments to the recipe. This went in the permanent cookbook! The pork loin was so tender and juicy and the flavor was sublime!!! Thank you! Thank you! Thank you!

  33. I’m making this with the bone in 5 pounds total, should I cook at same temp and make it 28 minutes per pound? Will the honey mixture just burn? Please neeeed help this is for Christmas Eve. Thank you!

    1. Yes, increase the cooking time, and as you said, I’d recommend applying the honey glaze about 10 to 15 minutes before the roasting is complete. The honey will add flavor without burning, resulting in a nicely caramelized finish.

  34. Made this yesterday because of so many good reviews. Followed directions. Came out very dry. Maybe because I prepped it and had in refrigerator for a few hours before baking? Sauce was thin and mostly on foil of pan then burning. Recommend NOT putting sauce on until ready to bake if prepping early. Did not have much flavor either. I will not be making again.

  35. Avatar photo
    Stacy Cavanaugh

    This was a huge hit! Followed recipe to a tee except I didn’t spray meat with cooking spray, the rub went on fine without it. The flavor was amazing and kids cleaned their plates!

  36. Opted to try something different. Used my tangine and cooked it for 3 hrs low and slow on the cook top. Couldn’t have asked for a more tender, juicy tenderloin.

  37. This is my second time making this ( in the crockpot) and I have to say it’s a big hit for us. There are only two of us so it lasts for a couple of days which is perfect because I don’t want to cook every day. The only thing I don’t do is sear it because I don’t see the point. It’s fork tender and delicious!

  38. Made this tonight for dinner. The pork was by far the most tender pork loin I’ve ever cooked. My husband doesn’t like well done pork, so I took it out when the temperature hit 145. I followed the ingredients to the T. I substituted the veggies for a combo of sweet and white potatoes, then when I took the roast out to rest, I popped in asparagus. Everything was perfectly glazed with the yummy sauce and all cooked on a foil lined sheet pan. Thank you.

  39. Avatar photo
    Donni Hatcher

    I’ve made this recipe twice and both times it’s been perfect! The searing and timing instructions are so helpful! I’m keeping this recipe, pork is always on sale here. Thanks!

  40. Avatar photo
    lisa brodarzon

    Hi! Just wondering if I can sear it in the dutch oven and then pop it directly into the oven or do you recommend doing it the exact way you say. Would actually love to cook it slow but dont have a slow cooker…

  41. I was looking for a recipe for pork loin, as mine always comes out tough and dry and
    came across yours! I loved the sound of the ingredients and tried it. An excellent recipe and the pork was indeed tender and juicy. I used just over a 1lb loin joint (520g to be exact!) and cooked it for 20min per lb + 23 minutes, i.e. 43min in total. It was so delicious that I will be making it again this weekend for my guests!! Thank you for sharing! I thoroughly recommend it!!

  42. Avatar photo
    Valerie Rovegno

    I’ve made this numerous times and it is delicious. However, the honey mixture always burns and there is nothing left to put on the meat. Does anyone else have this problem? Please tell me how to rectify it. I follow the recipe exactly.

  43. Delish! I halved the recipe because I had a smaller pork tenderloin. I added some maple syrup to the squash because I had it. Definitely a keeper!

  44. I made this roast for some guests (first time trying the recipe) and we absolutely loved it. I modified the glaze slightly by adding 1/3 cup of bourbon reduced by half to make a honey bourbon glaze and it came out almost perfect. The only thing I might do differently next time is add a little more honey and mustard as the glaze was a little thin, but the flavor was absolutely perfect. Everyone wanted the recipe!

  45. I normally don’t try new recipes when we have first time visitors, but I took a chance. I have to tell you that everyone RAVED about this meal. They all wanted the recipe and one person asked me to make the sweet potatoes and brussel sprouts and bring them to Thanksgiving dinner. The flavor was amazing! I highly recommend this recipe to everyone.

  46. Hi There!
    Apologies if this has been asked in the comments, however, do you know what the cooking time might be if I am using a just under 5 pound roast? Thank you so much!

    1. Hi!
      Cooking a 3-pound pork loin typically takes about 50 to 60 minutes in a 375˚F oven, which is approximately 17 to 20 minutes per pound. For a 5-pound pork loin, add an extra 20 to 30 minutes, but cooking times can vary. The most reliable method to check for doneness is using an instant-read meat thermometer and removing the pork from the oven once its internal temperature reaches 145˚F, even if this means a slightly shorter or longer cooking time than expected.

  47. Best ever tasting pork loin – tried a bunch of others, some were very good but this was the best.
    Easy to make. Followed the recipe. The Honey Garlic Glaze is outstanding.

    Not big on butternut squash so may opt for another veg the next time. Do not use too much of the Honey Garlic Glaze on the vegetables as excess will burn.

  48. Made this recipe as directed for the most part.
    My pork roast was smaller so roasted at 350
    Will make again … very tasty

  49. It scored a 5. Was perfect. I did it at 350 because I only had 2.5 #. I would only use
    2 Tbsp of soy sauce next time. The seating is what made it moist

  50. Oh my goodness I can’t believe it turned out so good . Halfway through cooking it my oven quit working so I had to finish it on the BBQ and it still turned out amazing !!

  51. I liked this recipe. I never follow directions, but rather look at the ingredient list and add items depending on taste of sauce. I also tented the pork in aluminum foil. Next time I’ll leave open. I saved half the sauce and poured over after I sliced it. Very tasteful.

  52. Turned out great 😂 The spice rub and glaze were absolutely delicious. I was worried that my husband wouldn’t like the mustard but he couldn’t detect it with all of that garlic. In fact, he requested extra glaze next time. The tenderloin was perfectly juicy. Thanks for a great recipe.

  53. Great recipe! So much flavor, perfectly cooked veggies, and nice juicy pork. I cut my butternut squash a little smaller than 1-inch to make sure it got nice and soft (close to 0.5-0.75 inches). Maybe my glaze was a little thing but, my only other recommendation would be to brush some glaze on the pork and save a majority of it for tossing the veggies. I did what the recipe called for and the glaze ended up running off the roast and burning to the pan before I added the veggies so I had to change pans before adding the veggies. Either way still delicious and great leftovers for a nice pork sandwich!

  54. First time making a pork loin. It was a 4.16 lb loin. Followed directions and also added 10 minutes. I didn’t add the vegetables. It was delicious, my husband said it was the best pork I have cooked. Was not over cooked and so moist. I will definitely make again!

  55. This combo of spices and glaze sound fantastic, but I am wondering if they would work on a butt roast, cooked in a slow cooker for pulled pork. I am looking for something a little different than standard pulled pork recipe for a party, but a pork loin will not work for this occasion. If pulled for sandwiches, do you think it would need something other than a plain bun to really make it special?

  56. I used this delicious rub & glaze on two pork tenderloins & air fried them in my much-loved Ninja Foodi 5 grill for 22 minutes. They were a bit large, so I cut them in half & turned them half way through. They browned & crisped beautifully on the outside, while maintaining their inner moisture. I will definitely be using this delightful recipe again on either loin or tenderloin. Thank you, Katerina, for sharing this recipe & the beautiful pics!

    1. Apparently you did something wrong! LoL…you are thee ONLY person who is claiming this. I call BS!🤣🤣

  57. Avatar photo
    Carole Muller

    Loved this. So moist and flavorful. I added a little marmalade. But the original was fabulous.

  58. We’ve made this several times and it is the best pork loin recipe ever! Added about 10 minutes to cooking time and omitted the veggies. Beautiful, tender and delicious. Initially ingredients looked daunting, but actually just things we keep on hand. It’s now our “go to” pork loin recipe and I definitely recommend it! Thanks

  59. We made this last night. Like many other reviews, the sauce was burned on the foil at the 25min mark, so we didn’t put our veggies in and cooked them separately. We pulled it out at 145 and the loin was not dry. It had good flavor, but next time we will not put so much sauce on the meat and save some to use when it is done. It was a waste when it burned it all up. I really wish we knew why some people had it burn and others didn’t.

  60. Just made it. The sauce was excellent. Threw some pineapple chunks in the pan. And baked some apples.

  61. This was fantastic – an excellent combination of flavors. Next time I will not add honey mixture to the roast until the veggies are added. It started to burn and I had to move the roast to a new pan.

  62. All the honey garlic glaze burned on the foil during cooking so nothing left at the end.Oven temp set at 375 like recipe directed. Had an instant read thermometer, took out pork loin at 145 degrees but it was dry. Not sure what happened!

    1. Yes, I suggest you should, but you can roast pork in the oven from frozen. However, the cooking time will be around one and a half times as long as for unfrozen pork. I highly recommend using an instant-read meat thermometer to check for doneness and pull the pork loin out of the oven when its internal temperature reaches 145˚F.

  63. I would like to bake this Pork Loin Roast tomorrow. My roast is only 1-3/4 lbs. How long should I bake it? Maybe 15-20 min a pound?

    1. 30 to 40 minutes at the most. If you have an Instant Read Meat Thermometer, use that for sure and pull the pork out of the oven when its internal temperature reaches 145˚F.

  64. Avatar photo
    Sharon Shelton

    This was amazing. I used butternut and potatoes instead of Sprouts….baked a bit longer for potatoes….definitely will be making often

  65. Great recipe! Baby carrots on the side were delicious with the sauce! Like some other folks have commented, I’ll tweak my method a little bit, but this is definitely a keeper! 😋

  66. Avatar photo
    Shirley in Gretna

    Excellent flavor, very moist and super easy to cook! My family enjoyed it so much they went back for second helpings, which is rare our house.

  67. I am planning on making this for my family vacation next week, can I put the rub on and freeze it to bring? I’m trying to eliminate ingredients/steps that I have to bring

  68. Just two of us, so I made it with 1 1/4 lb. tenderloin (one half of two loins that come in the package). And mixed about 2/3 of the rub and sauce ingredients (no change to these or searing process). However, since we are growing okra and I have organic red beets in the house, I used these veges. First cook was about 19 minutes, then removed pan from oven and brushed on sauce, spooned the veges around then poured all the remaining sauce over everything. Back in for 15 minutes, removed and flipped the veges and spooned some pan sauce over the pork. Then back in for 15 min, checked instant read thermometer , then out on counter where I tented it 10 minutes to rest, then sliced and served. The pork was the most tender I’ve ever made and sauce was delicious.
    Husband loved it too. For us, this will be a keeper recipe!

  69. Delicious. I did not leave it in the oven long enough. So afraid of going over. But we sliced the loin and did a very quick sear in the skillet. They were delicious, tender and juicy.

    1. Oh good, I’m glad you were still able to enjoy it! This recipe is my favorite Sunday roast. ☺️

  70. Followed to the letter, but the pork was a little too dry. Would try again but make more sauce so you can put it over the pork once it’s served?

    1. Oh no, that means you overcooked it and didn’t necessarily follow to the letter. 🙃 The recipe says 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.”

  71. Loin turned out a little dry since the flavor of the spice rub and glaze only hit the outside. Vegetables took a while longer than the loin to cook as well.

  72. Followed all instructions used a five pound roast seared it and roasted it at 375 per recipe came out overdone at 40 minutes

    1. Did you use a pork loin or a pork tenderloin? At 375˚F, the rule of thumb for a pork loin (not tenderloin) is to roast it for 20 minutes per pound. I’m guessing you have one very good (and speedy) oven.

  73. Honey sauce can’t be put on til near the end, otherwise it just burns in the pan. Of course, it’s a sugar sauce, sugar burns!

  74. Great flavor. Mine was a little dry but that was my fault as someone stopped in and I didn’t get it out at 145 degrees. Still delicious. I didn’t have the veggies suggested so substituted carrots and red potatoes with the skins. Will make again!!

  75. Outstanding glaze. Added 1tsp ginger and 1tbl spn balsamic vinegar. to the glaze, Bone on loin roast wonderful. Thanks.

  76. Delicious! Followed your recipe exactly and the pork loin turned out flavorful, juicy and tender. My husband couldn’t get enough of it and said it was the best he had ever eaten.

  77. Too little cooking time on an open sheet pan. Adding 15 minutes to cooking time still made it medium rare and tough at 145 degree internal temp.

  78. this was just delicious. I usually don’t do reviews, but I had too since it was so good!!! Thank you so much for sharing love this I will be making this again!!!

  79. This was absolutely excellent. I made it in the oven, did not have dried Rosemary but it did not matter.
    I did change out the roasted veggies to sweet potato, gold potatoes and sweet onions. I cut them up into like pieces, put them all in a bowl, drizzled olive oil, kosher salt, black pepper and Lawry’s season salt. I cooked the pork on its own u til 120F the. Added the potato mixture and cooked until 145. Pulled the pork out to rest, stirred the potatoe mixture and put that back in the oven until potato was fork tender. Absolutely delicious

  80. 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.

  81. 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…

    1. I don’t cook it for that long at all and then I used a cast iron skillet which I liked after I seared it. also swap out soy sauce for coconut amino acids they taste so much better and aren’t salty! good luck

    2. Try using a thermometer that beeps when the meat reaches the desired temperature. You can get them on Amazon.

  82. 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..

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

  84. 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!

  85. 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.

  86. 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.

  87. 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:)

  88. 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.

  89. 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.

  90. 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.

  91. 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.

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

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

  94. 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.

  95. 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.

  96. 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!

  97. 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.

  98. 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!

  99. 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.

  100. 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.

  101. 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.

  102. 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?

  103. 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.

  104. 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.

  105. 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.

  106. 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.

  107. 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.

  108. 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.

  109. 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.

  110. 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…..

  111. 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 😊

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

  113. 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!

  114. 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?

  115. 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.

  116. 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

  117. 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!