Pork Loin Roast

This delectable glazed Pork Loin Roast with potatoes, carrots, and onions is a family-friendly, inexpensive meal with wholesome ingredients and great flavor. It is always a welcome meal, and I love to serve this for Sunday supper. With tons of flavor from the rub and the honey mustard glaze, this recipe is a little different than the typical loin roast with gravy made from pan drippings.

The potatoes, carrots, and onions are a delicious trio, but other side dishes I like to serve it with are Fondant Potatoes, Mushroom Risotto, Parmesan Roasted Potatoes and Brussels Sprouts.

Why this recipe works!

• This is the best pork roast you will ever have. It cooks up so so flavorful and juicy. The spice rub is super flavor-packed, and the glaze helps lock in the flavor and keep the pork loin moist while the pork cooks. As pork can dry out easily if not cooked properly.
• Pork loin is an inexpensive cut of meat. Costo usually puts them on sale several times a year. I think I paid $1.72/lb. Not bad at all.
• This wholesome recipe is full of fresh vegetables, herbs, and spices. It is a meal you can really feel good about feeding your family.

What is the difference between a pork loin and a pork tenderloin?

Pork loin and pork tenderloin are different cuts of pork and are not cut from the same part of the pig. In fact, they look quite different, contain different amounts of fat, and for optimum flavor and tenderness, they should be cooked differently.

Pork Loin is from the pig’s back. It is a large cut of meat averaging around 3 lbs. with a thick cap of fat. This cut is best slow-roasted in the oven but not overcooked. They can be either bone-in or boneless.

Pork Tenderloin is a muscle that runs along the backbone. It averages a little over a pound with virtually no fat, although the silverskin should be trimmed before cooking. It is best seared over medium-high heat, marinated, and then grilled or used in stir-fries.

How to cook a Pork Roast

It is best to start a few hours in advance. First, I trim any large amounts of excess fat over 1/4 inch off the pork. A small amount of fat is good because it keeps the roast moist and flavorful. Pat the loin dry with paper towels. Then combine all the spices and rub them into the loin and let it sit for 1-2 hours in the fridge. Next, sear it over medium heat in a Dutch oven or large skillet until it is a deep golden brown on both sides. Now place in a large baking dish fat side up. Add the potatoes, carrots, and onions. Place it in a preheated oven while you make the basting sauce.

Now in a small saucepan over low heat, melt the butter. Add the garlic and cook for a minute, stirring constantly. Next, add the honey, spicy brown mustard, soy sauce, ketchup, cider vinegar, freshly grated ginger, and pineapple juice. Then baste the pork loin every 20-30 minutes while roasting. Cook the roast until it reaches an internal temp of 145 degrees Fahrenheit and then let it rest loosely covered for 15-20 minutes before cutting it into slices with a sharp knife.

Recipe notes and tips

• Cook the pork loin fatty side up. This way, the pork fat cooks into the meat, making it juicy and flavorful.
• Cook pork loin just until it reaches 145 degrees Fahrenheit and then let it rest loosely covered with aluminum foil for 15-20 minutes.
• If you don’t like one of the spices in the rub, leave it out. As I always say, don’t throw the baby out with the bath water. Other spices to try include paprika and rosemary.
• Both the rub and the glaze can be prepared in advance. The rub can be stored in a Ziploc sandwich bag on the countertop and the glaze in an airtight container in the refrigerator.
• I always load the roast, potatoes, carrots, and onions at the same time. It is possible, depending on the size of your roast and your vegetables, that one might be done before the other, so keep an eye on them. The roast is done when an instant-read thermometer inserted in the middle reaches 145-degree temp. The vegetables are done when they are fork-tender.
• Don’t skip the searing step, as it adds great flavor and caramelizes the natural sugars in the loin and the brown sugar in the rub.
• If desired, garnish the loin roast and vegetables with fresh herbs.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven in a covered dish or in an aluminum foil tent, or in the microwave at reduced power. 

Best way to reheat leftover pork loin

Cover the roast with paper towels. Microwave at 50% power for 30-second intervals turning several times until warm. By covering the meat and reducing the power, you keep it from drying out when reheated.

More pork recipes to try

Air Fryer Pork Loin

Air Fryer Pork Chop

Pork Stew

Smothered Pork Chops

Sweet and Sour Pork

Pork Schnitzel

Pork Loin Roast Recipe

A flavorful Pork Loin roast rubbed with a yummy spice mix and glazed with a delicious honey mustard garlic sauce. It is roasted with potatoes, carrots, and onions to complete an elegant yet easy meal.

5 from 27 votes

Print Pin Rate

Course: main meal pork

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 20 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Servings: 8 servings

Calories: 445kcal

Author: Beth Pierce

Ingredients

Pork Loin and Vegetables

• 3 tablespoons brown sugar
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground mustard
• ½ teaspoon thyme leaves
• ½ teaspoon marjoram
• ¼ teaspoon ground cayenne pepper
• ¼ teaspoon crushed red pepper
• 1 1/2 tablespoon olive oil
• 3 ½ - 4 lbs. boneless pork loin roast
• 4 medium potatoes halved
• 4 large carrots peeled and cut in chunks
• 2 medium onions halved

Honey Mustard Garlic Glaze

• 1 tablespoon butter
• 2 cloves garlic minced
• ¼ cup pineapple or orange juice
• 3 tablespoons honey
• 1 ½ tablespoon spicy brown mustard
• 3 tablespoons low sodium soy sauce
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar
• 1 tablespoon fresh grated ginger or 1 teaspoon dried ginger
• kosher salt and fresh ground black pepper

Instructions

• Trim any excess fat over 1/4 inch from the pork loin.  Pat the loin dry with paper towels.
• In a small bowl, combine brown sugar, ginger, cumin, garlic powder, onion powder, ground mustard, thyme leaves, marjoram, cayenne pepper, and crushed red pepper.  Rub all over the pork loin and refrigerate for 1-2 hours.
• Heat olive oil in a large skillet or Dutch until hot enough that a drop of water crackles and pops.  Sear the roast until it is a deep golden brown on both sides.  Place it in a large roasting pan or casserole dish with the potatoes, carrots, and onions.  Place in a 375-degree preheated oven for 1 -1 1/4 hours. The pork is done when it reaches an internal temperature of 145 degrees.
• Meanwhile, in a small saucepan over low heat, melt the butter.  Add the garlic and cook for 1 minute, stirring constantly.  Add the pineapple juice, honey, spicy brown mustard, soy sauce, ketchup, cider vinegar, and freshly grated ginger. Season with salt and pepper to taste. Simmer for 2-3 minutes.  Baste the roast with the glaze every 15-20 minutes. Rest the cooked loin loosely covered with aluminum foil for 15 minutes.

Notes

• Cook the pork loin fatty side up. This way, the pork fat cooks into the meat, making it juicy and flavorful.
• Cook pork loin just until it reaches 145 degrees Fahrenheit and then let it rest loosely covered with aluminum foil for 15-20 minutes.
• If you don't like one of the spices in the rub, leave it out. As I always say, don't throw the baby out with the bath water. Other spices to try include paprika and rosemary.
• Both the rub and the glaze can be prepared in advance. The rub can be stored in a Ziploc sandwich bag on the countertop, and the glaze in an airtight container in the refrigerator.
• I always load the roast, potatoes, carrots, and onions at the same time. It is possible, depending on the size of your roast and your vegetables, that one might be done before the other, so keep an eye on them. The roast is done when an instant-read thermometer inserted in the middle reaches 145-degree temp. The vegetables are done when they are fork-tender.
• Don't skip the searing step, as it adds great flavor and caramelizes the natural sugars in the loin and the brown sugar in the rub.
• If desired, garnish the loin roast and vegetables with fresh herbs.

Nutrition

Calories: 445kcal | Carbohydrates: 35g | Protein: 48g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 129mg | Sodium: 420mg | Potassium: 1318mg | Fiber: 4g | Sugar: 16g | Vitamin A: 5230IU | Vitamin C: 24mg | Calcium: 54mg | Iron: 2mg

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