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pork loin roast

Recipe by
Beth Pierce
Ofallon, MO

Cook fatty side up. This way the pork fat cooks into the meat making it juicy and flavorful. Cook the roast just until it reaches 145 degrees Fahrenheit and then let it rest loosely covered for 15-20 minutes. If you don’t like one of the spices in the rub simply leave it out. As I always say don’t throw the baby out with the bath water. 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. I

yield 8 serving(s)
prep time 20 Min
cook time 1 Hr 20 Min
method Roast

Ingredients For pork loin roast

  • PORK LOIN AND VEGETABLES
  • 3 Tbsp
    brown sugar
  • 1 tsp
    ground ginger
  • 1 tsp
    ground cumin
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    onion powder
  • 1/2 tsp
    ground mustard
  • 1/2 tsp
    thyme leaves
  • 1/2 tsp
    marjoram
  • 1/4 tsp
    ground cayenne pepper
  • 1/4 tsp
    crushed red pepper
  • 1 1/2 Tbsp
    vegetable oil
  • 4 lb
    pork loin
  • 4
    medium potatoes halved
  • 4
    large carrots peeled and cut in chunks
  • 2
    medium onions halved
  • HONEY MUSTARD GARLIC SAUCE
  • 1 Tbsp
    butter
  • 2 clove
    garlic minced
  • 1/4 c
    pineapple or orange juice
  • 3 Tbsp
    honey
  • 1 1/2 Tbsp
    spicy brown mustard
  • 3 Tbsp
    low sodium soy sauce
  • 2 Tbsp
    ketchup
  • 1 Tbsp
    cider vinegar
  • 1 Tbsp
    cider vinegar

How To Make pork loin roast

  • 1
    Trim any excess fat over 1/4 inch from the pork loin.
  • 2
    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.
  • 3
    Heat vegetable oil in 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 in a large roasting or casserole dish with the potatoes, carrots and onions. Place in 375 degree preheated oven for 1 -1 1/4 hours. The pork is done when it reaches an internal temperature of 145 degrees.
  • 4
    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 fresh grated ginger. 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.

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