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Roasted Pork Loin

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When it comes to delicious food, this recipe is all you really need. Not only is this delicious, it is a very well known comfort food.

Roasted Pork Loin comes with the connotation of Old Fashioned food, one that has lasted generations, and usually the same recipe is passed from one generation to the next, oftentimes with little to no changes.

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This Pork Loin recipe includes onions, potatoes and carrots. The Roast Pork is glazed with a honey mustard flavored glaze. This recipe is slightly different from the traditional Pork roast with gravy made from the pan drippings.

This Glazed Roasted Pork is even more flavorful and delicious and just as satisfying.

Frequently Asked Questions:

            Can I use a Pork Tenderloin?

You could, but it may come out slightly dryer than a Pork Loin. The pork loin is left with some fat on the meat which is what helps it remain juicy as it is cooking.

            How would I go about storing the leftovers?

If there are any leftovers, be sure to allow it to cool completely and then place it in an airtight container. You can store it in the refrigerator for up to 4 days. You could also store it in the freezer for up to 3 months.

            How can I reheat the food?

Place the food into an oven safe dish and fit it with a cover. Heat at a lower temp in the oven until desired temp is reached in reheating.

            Should I place the roast fat side down in the roasting pan?

No, cook the roast with the fat side up. The fat will drip down into the meat allowing it to remain juicy and flavorful.

What do you need to make Roasted Pork Loin

            3.5 to 4 pound Pork Loin Roast

            4 carrots, large, peeled and cut into chunks

            4 large potatoes, white, cut in half

            2 medium onions, cut in half

            1 ½ tbsp Olive Oil

            3 tbsp Brown Sugar

            1 tsp Garlic Powder

            ½ tsp ground Mustard

            ½ tsp Onion Powder

            1 tsp Ground Cumin

            1 tsp Ground ginger

            ½ tsp Thyme leaves

            ½ tsp Marjoram

            ¼ tsp Cayenne Pepper

            ¼ tsp Red Pepper Flakes

Glaze:

            1 tbsp Butter

            2 Garlic Cloves, minced

            ¼ cup Pineapple juice, can substitute Orange Juice if preferred

            3 tbsp Honey

            3 tbsp Soy Sauce, low sodium

            2 tbsp Ketchup

            1 tbsp Vinegar, Cider vinegar is preferred

            1 ½ tbsp brown mustard, spicy variety

            1 tbsp fresh ginger

            Salt and Pepper to taste

How to make Roasted Pork Loin

FIRST STEP:

Trim excess fat from Pork Loin Roast, leave ¼ inch of fat on

Combine the spices listed for the roast and rub all over the the pork loin roast

a)

b)

c)

d)

e)

Cover and refrigerate for 1 to 2 hours

Heat Olive Oil in large Dutch oven until hot enough for a drop of water to crack and pop

SECOND STEP:

Sear the Pork Roast on all sides

Place the roast in a large roasting dish

Place the cut vegetables surrounding the roast

THIRD STEP:

Place in a preheated oven set at 375* amd roast for 1 to 1 ¼ hours

The Pork Loin Roast is done when the internal temperature reaches 145*

While the roast is cooking, melt the butter in a saucepan, add in the garlic and cook for one minute

FOURTH STEP:

Add in the juice and remaining glaze ingredients and simmer for 2 to 3 minutes

Baste the roast using this glaze every 15 minutes

When the roast is cooked thoroughly, cover with aluminum foil, loosely and let it rest for 15 minutes, before carving and serving

Enjoy!

Roasted Pork Loin

Roasted Pork Loin

Yield: 12
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients

  • 3.5 to 4 pound Pork Loin Roast
  • 4 carrots, large, peeled and cut into chunks
  • 4 large potatoes, white, cut in half
  • 2 medium onions, cut in half
  • 1 ½ tbsp Olive Oil
  • 3 tbsp Brown Sugar
  • 1 tsp Garlic Powder
  • ½ tsp ground Mustard
  • ½ tsp Onion Powder
  • 1 tsp Ground Cumin
  • 1 tsp Ground ginger
  • ½ tsp Thyme leaves
  • ½ tsp Marjoram
  • ¼ tsp Cayenne Pepper
  • ¼ tsp Red Pepper Flakes
  • Glaze:
  • 1 tbsp Butter
  • 2 Garlic Cloves, minced
  • ¼ cup Pineapple juice, can substitute Orange Juice if preferred
  • 3 tbsp Honey
  • 3 tbsp Soy Sauce, low sodium
  • 2 tbsp Ketchup
  • 1 tbsp Vinegar, Cider vinegar is preferred
  • 1 ½ tbsp brown mustard, spicy variety
  • 1 tbsp fresh ginger
  • Salt and Pepper to taste

Instructions

  1. Trim excess fat from Pork Loin Roast, leave ¼ inch of fat on
  2. Combine the spices listed for the roast and rub all over the the pork loin roast
  3. Cover and refrigerate for 1 to 2 hours
  4. Heat Olive Oil in large Dutch oven until hot enough for a drop of water to crack and pop
  5. Sear the Pork Roast on all sides
  6. Place the roast in a large roasting dish
  7. Place the cut vegetables surrounding the roast
  8. Place in a preheated oven set at 375* amd roast for 1 to 1 ¼ hours
  9. The Pork Loin Roast is done when the internal temperature reaches 145*
  10. While the roast is cooking, melt the butter in a saucepan, add in the garlic and cook for one minute
  11. Add in the juice and remaining glaze ingredients and simmer for 2 to 3 minutes
  12. Baste the roast using this glaze every 15 minutes
  13. When the roast is cooked thoroughly, cover with aluminum foil, loosely and let it rest for 15 minutes, before carving and serving

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