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 with them include creamed spinach, mushroom risotto, and herb roasted potatoes.
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, are 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.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Ground Mustard: You can substitute yellow mustard (the hot dog kind).
- Thyme Leaves: Great alternatives include rosemary, oregano, and sage.
- Carrots: Peel the carrots to make that beautiful orange color pop.
- Juice: Pineapple or orange juice will work.
- Spicy Brown Mustard: Dijon mustard is a great alternative.
- Apple Cider Vinegar: You can use white wine, lemon juice, lime juice, or apple juice as a substitute for the apple cider vinegar at a 1:1 ratio.
- Grated ginger: Freshly grated or ginger paste. Ginger paste is sold in tubes in the refrigerated produce section of most grocery stores. It will keep for weeks stored in the refrigerator.
How to Make a Pork Loin Roast
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Trim any large amounts of excess fat over ¼ inch off the pork. Pat the loin dry with paper towels. Combine all spices and rub them into the loin; let it sit in the fridge for 1-2 hours.
- Sear it over medium heat in a Dutch oven or large skillet until golden brown on both sides.
- Place in a large baking dish, fat side up, and toss in the potatoes, carrots, and onions. Place in the oven while you make the basting sauce.
- In a small saucepan over low heat, melt the butter. Add the garlic and cook for a minute, stirring constantly. Mix the honey mustard garlic glaze.
- Baste the pork loin every 20-30 minutes while roasting.
- Let the roast rest, loosely covered, for 15-20 minutes before slicing.
Preparation Tips
- 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.
- 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.
- 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. Store the rub 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. Depending on the size of your roast and your vegetables, one might be done before the other, so keep an eye on them.
More Pork Recipes
Pork Loin Roast
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 flakes
- 1½ tablespoon olive oil
- 3½ – 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
- 1½ tablespoon spicy brown mustard
- 3 tablespoons low sodium soy sauce
- 2 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh grated ginger
- kosher salt and fresh ground black pepper
Instructions
- Trim any excess fat over ¼ 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 oven until 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 -1¼ 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
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Jerry
This recipe does a beautiful job of transforming a humble cut of pork into something deeply comforting and full of flavor, especially with its thoughtful seasoning and roasting technique. I really appreciate how it balances simplicity with results! Thanks for the recipe, Beth!