Roasted Pork Loin

 

This roasted pork loin is the centerpiece of cherished memories. A perfectly seasoned, juicy roast is seared to a golden brown, then oven-roasted to tender perfection alongside hearty vegetables. The final touch is a glossy, homemade glaze that caramelizes into a sticky, sweet, and savory crust. It’s a timeless, one-pan wonder destined for Sunday dinners and holiday feasts.

Yields: 6-8 servings
Prep Time: 30 minutes (plus 1-2 hours marinating)
Cook Time: 60-75 minutes
Total Time: About 2 hours

Ingredients

For the Pork & Vegetables:

• 1 (3.5-4 lb) pork loin roast

• 4 large carrots, peeled and chopped into 2-inch pieces

• 4 large white potatoes, halved

• 2 medium onions, halved

• 1 ½ tablespoons olive oil

For the Dry Rub:

• 3 tablespoons brown sugar

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon ground mustard

• 1 teaspoon ground cumin

• 1 teaspoon ground ginger

• ½ teaspoon dried thyme

• ½ teaspoon dried marjoram

• ¼ teaspoon cayenne pepper

• ¼ teaspoon red pepper flakes

• Salt and black pepper, to taste

For the Glaze:

• 1 tablespoon butter

• 2 cloves garlic, minced

• ¼ cup pineapple or orange juice

• 3 tablespoons honey

• 3 tablespoons low-sodium soy sauce

• 2 tablespoons ketchup

• 1 tablespoon apple cider vinegar

• 1 ½ tablespoons spicy brown mustard

• 1 tablespoon fresh ginger, grated

• Salt and black pepper, to taste

Instructions

1. Prepare and Season the Pork:
Pat the pork loin dry with paper towels. If desired, trim excess fat, leaving a ¼-inch layer. In a small bowl, combine all the dry rub ingredients. Rub the mixture evenly over the entire surface of the pork. Cover and refrigerate for 1-2 hours to allow the flavors to penetrate.

2. Sear for Flavor:
Preheat your oven to 375°F (190°C). Heat olive oil in a large Dutch oven or skillet over medium-high heat. Sear the pork loin on all sides until a deep golden-brown crust forms, about 2-3 minutes per side.

3. Arrange the One-Pan Meal:
Transfer the seared pork loin to a roasting pan. Arrange the chopped carrots, halved potatoes, and onions around it.

4. Prepare the Glaze:
While the oven heats, make the glaze. In a small saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant. Add the remaining glaze ingredients (juice, honey, soy sauce, ketchup, vinegar, mustard, and fresh ginger). Whisk to combine and simmer for 2-3 minutes until the sauce slightly thickens. Set aside.

5. Roast and Glaze:
Place the roasting pan in the preheated oven. Roast for 60-75 minutes, brushing the pork generously with the glaze every 15 minutes. The roast is done when an internal thermometer inserted into the thickest part reads 145°F (63°C).

6. Rest and Serve:
Once cooked, remove the pork from the oven. Transfer it to a cutting board, tent loosely with foil, and let it rest for 15 minutes. This allows the juices to redistribute, ensuring a moist result. Slice the pork and serve with the roasted vegetables, drizzling with any remaining warm glaze.

Chef's Notes & Tips

• Bring to Temperature: For more even cooking, take the pork out of the refrigerator 30-60 minutes before searing.

• Don't Skip the Sear: Searing creates a flavorful crust through the Maillard reaction and adds significant depth to the final dish.

• Glaze Management: If the glaze thickens too much while sitting, add a teaspoon of water or juice and reheat gently.

• Vegetable Swap: Feel free to use other root vegetables like parsnips, sweet potatoes, or whole garlic cloves.

• Resting is Key: Resisting the urge to slice the pork immediately is crucial for a juicy, tender roast