Honey Garlic Glazed Pork Loin Roast

READY IN: 1hr 20mins


  • 3lbspork loin roast
  • 1tablespoonolive oil
  • 1teaspoonpaprika (for rub)
  • 1teaspoongarlic powder
  • 12 teaspoononion powder
  • 12 teaspoondried thyme
  • 12 teaspoondried rosemary
  • 1teaspoonsalt
  • 12 teaspoonpepper
  • 4garlic cloves, minced(for glaze)
  • 14 cuphoney
  • 3tablespoonssoy sauce
  • 1tablespoonolive oil (for vegetables)
  • 1cupchicken broth

    Serving Size: 1 (225) g

    Servings Per Recipe:8

    Calories: 432.5

    Calories from Fat 180 g 42 %

    Total Fat 20 g 30 %

    Saturated Fat 6.5 g 32 %

    Cholesterol 137.9 mg 45 %

    Sodium 861.2 mg 35 %

    Total Carbohydrate10.5 g 3 %

    Dietary Fiber 0.4 g 1 %

    Sugars 9 g 35 %

    Protein 50.3 g 100 %


  • Preheat oven to 375˚F.
  • Line a rimmed baking sheet with aluminum foil or parchment paper and set aside.
  • Pat dry pork loin with paper towels.
  • In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
  • Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick.
  • Take the spice mix and rub it all over the pork loin.
  • Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side.
  • Transfer pork loin to previously prepared baking sheet, fat-layer side up; set aside.
  • In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. If too thick, add a bit more oil or soy sauce. Reserve 2 tablespoons of the sauce to use for the vegetables.
  • Brush remaining honey mixture over the pork loin. Add 1 cup chicken broth in bottom of pan.
  • Roast for 25 minutes.
  • In the meantime, toss the vegetables with a tablespoon of olive oil and the reserved honey mixture.
  • Pull pork roast out of the oven and add the vegetables all around it in one layer. Tent a piece of foil over the pork so the top doesn’t burn, but the inside continues to cook.
  • Put back in the oven and continue to cook for 25 to 30 more minutes, or until internal temperature of the pork loin reaches 145˚F. Use an Instant Read Thermometer to check for doneness.
  • Stir vegetables half way through cooking.
  • Remove baking sheet from oven and loosely cover meat and veggies with foil; let rest 10 minutes.
  • Cut the pork in slices and serve with veggies. Used potatoes, carrots, and onions.
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