Prep Time: 15 mins | Cook Time: 1 hr | Resting Time: 10 mins | Servings: 8 serves
Cooking pork loin has never been easy with this easy, tender, and juicy Pork Loin Roast. This succulent roasted pork loin is the best not to mention the mouthwatering honey-dijon garlic sauce. Complete your dinner with seasoned veggies. Surely, this dish is one delicious one-pan meal to impress everyone!
Ingredients
PORK LOIN:
3 lbs pork loin
1 tbsp olive oil
SPICE RUB:
1 tsp sweet paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried thyme
1/2 tsp dried rosemary
salt and fresh ground pepper, to taste
HONEY GARLIC GLAZE:
4 cloves garlic, minced
1/4 c. honey
3 tbsp low-sodium gluten-free soy sauce
1 tbsp Dijon mustard
1 tbsp olive oil
VEGETABLES:
1 tbsp olive oil
1 lb brussels sprouts, cut in half
1 lb butternut squash, peeled, seeds cleaned out, and cut into 1” cubes (you can also buy pre-cut butternut squash)
How to make Tender and Juicy Pork Loin Roast
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Using aluminium foil or parchment paper, line a rimmed baking sheet and set it aside.
Step 3: With paper towels, pat the pork loin dry.
Step 4: Combine the paprika, garlic powder, onion powder, thyme, rosemary, salt, and pepper in a small mixing bowl.
Step 5: Using cooking spray, lightly grease the pork loin.
Step 6: Rub the spice mix on the entire pork loin.
Step 7: Over medium heat, heat olive oil. Once hot, sear the pork loin for about 3 to 5 minutes until both sides are browned. Place the browned pork loin to the prepared baking sheet fat-layer side up and set aside.
Step 8: Add the garlic, honey, soy sauce, mustard, and oil to a bowl. Whisk until well incorporated. Add a little oil or soy sauce if the mixture becomes too thick. Set aside 2 tbsp of the sauce for the vegetables.
Step 9: Over the pork loin, brush the rest of the honey mixture, then roast for about 25 minutes.
Step 10: Meanwhile, toss the vegetables with a tbsp olive oil and the reserved honey mixture. Remove the pork roast from the oven. Around the roast, add the vegetables in a single layer.
Step 11: Cover the pork with a piece of foil so the top doesn’t burn and the inside remains cooking. Bake for another 25 to 30 minutes or until the internal temperature of the pork loin reads 145 degrees F. Halfway through cooking, stir the vegetables.
Step 12: Take the baking sheet out of the oven and cover the meat and veggies loosely with foil. Allow resting for at least 10 minutes.
Step 13: In slices, cut the pork and serve with the veggies. Enjoy!
SLOW COOKER PORK LOIN:
1. Sear the seasoned pork and transfer it to the slow cooker.
2. Over the pork, pour the sauce. Cover the slow cooker and set it on low. Cook for 4 to 6 hours.
MAKE AHEAD:
1. Start by seasoning the pork. Sear and place it in the baking pan. Pour the sauce over, then cover and sit in the fridge for up to 24 hours.
2. As directed, continue roasting the pork.
Nutrition Facts:
Amount Per Serving: Calories 347 | Fat 11g 17% | Saturated Fat 3g 15% | Cholesterol 107mg 36% | Sodium 322mg 13% | Potassium 1089mg 31% | Carbohydrates 22g 7% | Fiber 4g 16% | Sugar 11g 12% | Protein 41g 82% | Vitamin A 6578IU1 32% | Vitamin C 61mg 74% | Calcium 62mg 6% | Iron 2mg 11%
Ingredients
- PORK LOIN:
- 3 lbs pork loin
- 1 tbsp olive oil
- SPICE RUB:
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- salt and fresh ground pepper, to taste
- HONEY GARLIC GLAZE:
- 4 cloves garlic, minced
- 1/4 c. honey
- 3 tbsp low-sodium gluten-free soy sauce
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- VEGETABLES:
- 1 tbsp olive oil
- 1 lb brussels sprouts, cut in half
- 1 lb butternut squash, peeled, seeds cleaned out, and cut into 1” cubes (you can also buy pre-cut butternut squash)
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Using aluminium foil or parchment paper, line a rimmed baking sheet and set it aside.
Step 3: With paper towels, pat the pork loin dry.
Step 4: Combine the paprika, garlic powder, onion powder, thyme, rosemary, salt, and pepper in a small mixing bowl.
Step 5: Using cooking spray, lightly grease the pork loin.
Step 6: Rub the spice mix on the entire pork loin.
Step 7: Over medium heat, heat olive oil. Once hot, sear the pork loin for about 3 to 5 minutes until both sides are browned. Place the browned pork loin to the prepared baking sheet fat-layer side up and set aside.
Step 8: Add the garlic, honey, soy sauce, mustard, and oil to a bowl. Whisk until well incorporated. Add a little oil or soy sauce if the mixture becomes too thick. Set aside 2 tbsp of the sauce for the vegetables.
Step 9: Over the pork loin, brush the rest of the honey mixture, then roast for about 25 minutes.
Step 10: Meanwhile, toss the vegetables with a tbsp olive oil and the reserved honey mixture. Remove the pork roast from the oven. Around the roast, add the vegetables in a single layer.
Step 11: Cover the pork with a piece of foil so the top doesn’t burn and the inside remains cooking. Bake for another 25 to 30 minutes or until the internal temperature of the pork loin reads 145 degrees F. Halfway through cooking, stir the vegetables.
Step 12: Take the baking sheet out of the oven and cover the meat and veggies loosely with foil. Allow resting for at least 10 minutes.
Step 13: In slices, cut the pork and serve with the veggies. Enjoy!
SLOW COOKER PORK LOIN:
1. Sear the seasoned pork and transfer it to the slow cooker.
2. Over the pork, pour the sauce. Cover the slow cooker and set it on low. Cook for 4 to 6 hours.
MAKE AHEAD:
1. Start by seasoning the pork. Sear and place it in the baking pan. Pour the sauce over, then cover and sit in the fridge for up to 24 hours.
2. As directed, continue roasting the pork.
