Pork Loin Roast Recipe
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5
213 reviews
Excellent
Pork Loin Roast Recipe
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The Pork Loin Roast features a seasoned, seared pork loin covered in a honey garlic butter sauce, then slow-cooked until tender. The combination of paprika, brown sugar, garlic, and optional red chili powder in the rub builds a flavorful crust that balances sweet, savory, and lightly spicy notes. Slow cooking the pork in the sauce allows the flavors to meld and the meat to become juicy and tender, making it a practical choice for a hearty meal.
Description
The Pork Loin Roast Recipe uses a 4-5 pound trimmed pork loin seasoned with a dry rub made from paprika, brown sugar, garlic powder, onion powder, salt, and pepper, with optional chili powder for heat. The pork is first seared on all sides to develop a golden crust, then slow cooked in a honey garlic butter sauce combining honey, butter, garlic, soy sauce, and vinegar, which infuses the meat with sweet and savory flavors. This slow cooking method ensures the pork is tender and juicy.
The rich sauce formed from butter, garlic, and sweet honey complements the pork, adding moisture and depth. After cooking, the pork should rest before serving to retain juices. The pan juices can be thickened with cornstarch to create a glossy sauce to drizzle over the meat, enhancing the overall presentation and taste.
To avoid excess greasiness in the dish, start with a skinless, boneless pork loin trimmed of fat. This keeps the braising liquid balanced without overly fatty tastes, allowing the honey garlic butter sauce to shine with its blend of sweetness and mild acidity.
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Ingredients
PORK LOIN:
- 4-5 pound pork loin roast trimmed of skin and fat
- 1 ½ tablespoons olive oil divided
RUB:
- 2 teaspoons paprika mild or smoked
- 1 teaspoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½-1 teaspoon red chili powder optional
- 2 teaspoons salt coarse
- ½ teaspoon black pepper cracked
HONEY GARLIC BUTTER SAUCE:
- ½ cup honey
- ½ cup butter unsalted
- 6 cloves garlic finely chppped or minced
- 3 tablespoons soy sauce low sodium
- 2 tablespoons rice wine vinegar or cider vinegar
- 1 pinch salt large
- ½ teaspoon black pepper cracked
ADDITIONAL:
- ½ cup beef stock or chicken stock/broth, FOR OVEN METHOD ONLY, low sodium
- ½ cup water FOR OVEN METHOD ONLY
- 4 teaspoons cornstarch
Instructions
PORK LOIN:
- Pat dry pork with paper towel. Combine 1 tablespoon of oil with rub ingredients. Season pork, rubbing the mixture into the meat.
- Heat remaining oil (about 2 teaspoons) in a large pan or skillet over medium heat. Sear pork all over until golden browned, rotating the pork around to avoid spices burning.
SAUCE:
- Melt butter in the same pan the pork was in while scraping up any leftover bits in the pan. Add garlic and sauté for 1 minute until fragrant. Stir in remaining sauce ingredients; bring to a rapid simmer for 1 minute.
SLOW COOK:
- Place seared pork in a 6-qt (litre) slow cooker. Pour sauce over pork; cover with lid and cook on LOW heat setting for 4 - 5 hours.
- Transfer pork onto serving dish and tent loosely with foil. Let rest for 10-15 minutes.
- While pork is resting: pour juices from the slow cooker bowl into a pot large enough to fit the liquid. Bring to a simmer over medium-high heat.
- Mix 2 tablespoons of the juices with 4 teaspoons of cornstarch (cornflour). Whisk cornstach slurry into sauce and let simmer for a good 5 minutes, or until thickend into a syrup-like consistency. (For a thicker sauce, repeat this step with 1 teaspoon cornstarch mixed with 2 teaspoons water. Add into sauce and cook until thickened (please note: sauce will thicken as it cools). Continue this step until reaching your desired consistency.)
- Slice pork and serve drizzled with Honey Garlic Butter Sauce.
OVEN ROAST:
- Preheat oven to 350°F (175°C).
- Place seared/browned seasoned pork in a roasting pan.
- Prepare sauce, as above. Reserve ½ cup sauce for basting. Pour remaining sauce over pork.
- Pour ½ cup stock and ½ cup water around the pork.
- Cover and roast for 20 minutes. Baste with half of the reserved sauce and continue roasting, uncovered, for a further 15 minutes. Baste again and roast for a further 10-15 minutes, or until a meat thermometer registers 145°F (62.5°C) in the thickest part.(If pan dries out while cooking (it shouldn't), add a little more water.)
- Transfer pork onto serving plate and baste with pan juices. Tent loosely with foil and let rest for 10-15 minutes..
- Scrape up any browned bits leftover in the pan, mixing them through the pan juices and pour juices into a pot. Whisk cornstarch into an additional ½ cup water, whisk cornstarch slurry into the sauce and bring to a simmer. Slowly add in ¼ cup - ½ cup additional, if needed, until reaching a honey-like consistency. (Please note: sauce will thicken as it cools).
- Slice pork and drizzle with Honey Garlic Butter Sauce.
Notes
- Choose a skinless, boneless pork loin trimmed of excess fat to prevent excess grease in the sauce.
- Sear the pork roast thoroughly to develop a golden crust before slow cooking for better texture and flavor.
- After slow cooking, let the pork rest covered to allow juices to redistribute before slicing.
- Use the cooking juices and thicken with cornstarch to make a sauce to serve alongside the pork.
Nutrition Information
Show Details
Calories
508kcal
(25%)
Carbohydrates
21g
(7%)
Protein
52g
(104%)
Fat
23g
(35%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.5g
(25%)
Cholesterol
173mg
(58%)
Sodium
950mg
(40%)
Potassium
946mg
(20%)
Fiber
0.5g
(2%)
Sugar
18g
(36%)
Vitamin A
639IU
(13%)
Vitamin C
1mg
(1%)
Calcium
29mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8serves
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Calories | 508kcal | 25% |
| Carbohydrates | 21g | 7% |
| Protein | 52g | 104% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 173mg | 58% |
| Sodium | 950mg | 40% |
| Potassium | 946mg | 20% |
| Fiber | 0.5g | 2% |
| Sugar | 18g | 36% |
| Vitamin A | 639IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
213 reviews
Excellent
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