This delectable glazed Pork Loin Roast with potatoes, carrot and onions is a family friendly inexpensive meal with wholesome ingredients and great flavor. This is always a welcome meal and I love to serve this for Sunday supper.
The potatoes, carrots and onions are a delicious trio but I also like to serve it with Fondant Potatoes, Mushroom Risotto, and Parmesan Roasted Potatoes and Brussels Sprouts.
Why this recipe works!
- This pork loin is so so flavorful and juicy. The dry rub is super flavor packed and the glaze helps lock in the flavor and keep the pork loin moist. As pork can dry out easily if not cooked properly.
- Pork loin is a inexpensive cut of meat. Costo usually puts them on sale several times a year. I think I paid $1.72/lb. Not bad at all.
- This wholesome recipe is full of fresh vegetables, herbs and spices. It is a meal you can really feel good about feeding your family.
How to cook a Pork Loin Roast
It is best to start a few hours in advance. First I trim any large amounts of excess fat over 1/4 inch off the pork. A small amount of fat is good because it keeps the roast moist and flavorful. Then combine all the spices and rub them it into the loin and let it sit for 1-2 hours in the fridge. Next sear it in a Dutch oven or large skillet until is a deep golden brown on both sides. Now place in a large casserole dish with the potatoes, carrots and onions. Place it in a preheated oven while you make the basting sauce.
Now in a small saucepan over low heat melt the butter. Add the garlic and cook for a minute stirring constantly. Next add the honey, spicy brown mustard, soy sauce, ketchup, cider vinegar, fresh grated ginger and pineapple juice. Then baste the pork loin every 20-30 minutes while roasting. Cook the roast until it reaches 145 degrees Fahrenheit and then let it rest loosely covered for 15-20 minutes.
Recipe notes and tips
- 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 with aluminum foil 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. It is possible depending on the size of your roast and your vegetables that one might be done before the other so keep an eye on them. The roast is done when it reaches 145 degrees Fahrenheit and vegetables are done when they are fork tender.
- 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.
Best way to reheat Pork Loin Roast
Cover the roast with plastic wrap or likewise in a Gladware container with the lid offset. Microwave at 50% power for 30 second intervals turning several times until warm. By covering the meat and reducing the power you keep it from drying out when reheated.
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Pork Loin Roast
A flavorful Pork Loin roast glazed with a delicious honey mustard garlic sauce. It is roasted with potatoes, carrots and onions to complete an elegant yet easy meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
- Category: main meal pork
- Method: roast
- Cuisine: American
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
- 1 1/2 tablespoon vegetable oil
- 3 ½ – 4 lbs pork loin
- 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
- 1 ½ tablespoon spicy brown mustard
- 3 tablespoons low sodium soy sauce
- 2 tablespoons ketchup
- 1 tablespoon cider vinegar
- 1 tablespoon fresh grated ginger (or 1 teaspoon dried ginger)
Instructions
- Trim any excess fat over 1/4 inch from the pork loin.
- 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 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.
- 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.
Notes
- 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. It is possible depending on the size of your roast and your vegetables that one might be done before the other so keep an eye on them. The roast is done when it reaches 145 degrees Fahrenheit and vegetables are done when they are fork tender.
- 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.
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