Honey Glazed Pork Loin
1 h 35 min
|
intermediate
|
gluten-free,
high-protein
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 1 h 15 min | 1 h 35 min |
Introduction
This honey glazed pork loin is juicy, tender, and wrapped in a sweet‑savory crust that tastes like a holiday roast any night.
The butter-rubbed pork roasts in the oven while a rich honey garlic glaze caramelizes beautifully on top.
It is perfect for Sunday dinners, special occasions, or any time you want an impressive but easy main dish.
Ingredients (8 servings)
Ingredients for the Pork Loin
Ingredients for the Honey Garlic Glaze
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How to Make Honey Glazed Pork Loin
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Preheat the oven and prepare the pan
Preheat your oven to 350°F and place a rack in the center.
If you plan to transfer from the skillet, line a roasting pan with foil and set a rack inside.
-
Season the pork loin
Pat the pork loin dry with paper towels on all sides.
In a small bowl, mix the sea salt, black pepper, lemon pepper, smoked paprika, garlic powder, and onion powder.
Rub this spice mixture evenly over the pork, pressing it in so it sticks well.
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Sear the pork for extra flavor
Melt 2 tablespoons butter in a large oven-safe skillet over medium-high heat.
Add the seasoned pork loin and sear on all sides until nicely browned, about 2 to 3 minutes per side.
If your skillet is not oven-safe, move the browned pork to the prepared roasting pan.
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Make the honey garlic glaze
Reduce the heat to medium and, in a small saucepan, melt 1 tablespoon butter.
Add the honey, brown sugar, Dijon mustard, minced garlic, apple cider vinegar, thyme, rosemary, apple juice, and pineapple juice.
Stir in the sea salt and bring the mixture to a gentle simmer, stirring often until slightly thickened, about 5 minutes.
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Glaze and roast the pork
Brush the pork loin all over with a generous layer of the warm honey garlic glaze.
Place the pork in the oven and roast, uncovered, for 50 to 65 minutes, depending on thickness.
Baste with more glaze every 15 to 20 minutes, reserving at least 1/4 cup glaze for serving.
Pork is done when an instant-read thermometer in the center reaches 140°F to 145°F.
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Rest, slice, and serve
Transfer the pork to a cutting board, tent loosely with foil, and let rest for 10 to 15 minutes.
Meanwhile, simmer any remaining glaze for 1 to 2 minutes if you want it slightly thicker.
Slice the pork loin into 1/2-inch slices and spoon warm glaze over the top to serve.
Substitutions
- Honey -> maple syrup
- Use pure maple syrup instead of honey, using the same amount. The glaze will taste slightly darker and more caramel-like, but still give you that glossy, sticky finish.
- Pineapple juice -> orange juice
- Swap the pineapple juice for orange juice if that is what you have on hand. The glaze will be a little less tropical and tangy, with a softer, sweeter citrus flavor.
- Butter -> olive oil
- Use light olive oil instead of butter for searing and in the glaze to keep it dairy-free. You will miss a bit of buttery richness, but the spices and honey still give great flavor and color.
Tips
- Dry the pork really well
- Blotting the pork loin thoroughly helps the spice rub stick and encourages better browning during searing. Moisture on the surface will steam instead of brown, which dulls flavor and color.
- Use a thermometer, not the clock
- Oven temperatures vary, so always rely on an instant-read thermometer instead of only the roasting time. Pull the pork at 140°F if you like it very juicy, or closer to 145°F if you prefer firmer slices.
- Let the pork rest before slicing
- Resting allows the juices to redistribute, so they stay in the meat instead of running onto the cutting board. If you slice too soon, even perfectly cooked pork can seem dry.
- Broil briefly for extra caramelization
- For deeper color, broil the glazed pork for 2 to 3 minutes at the end, watching closely. This intensifies the honey and sugar flavors and gives beautiful browned edges.
Nutrition Facts *
| Energy | 378 | kcal |
|---|---|---|
| Protein | 36 | g |
| Total Fat | 13 | g |
| Carbohydrates | 29 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the pork loin from drying out?
- Do not overcook it; aim for 140°F to 145°F in the center. Let it rest before slicing, and baste with glaze during roasting for extra moisture.
- Can I make this honey glazed pork loin ahead of time?
- You can roast the pork up to one day ahead, then cool, slice, and store it tightly covered. Reheat the slices in a covered baking dish with a little extra glaze or broth until warmed through.
- Can I use pork tenderloin instead of pork loin?
- Yes, but reduce the roasting time significantly, since pork tenderloin cooks much faster. Start checking at 18 to 20 minutes, and pull when it reaches 140°F to 145°F inside.
- What can I serve with honey glazed pork loin?
- This pork is great with roasted potatoes, mashed sweet potatoes, or simple buttered rice. Add a green vegetable like roasted Brussels sprouts, green beans, or a crisp salad for balance.
- Can I grill the pork loin instead of roasting it?
- Yes, sear it over medium-high direct heat, then move to indirect heat to finish cooking with the lid closed. Brush with glaze during the last 20 minutes, turning often to avoid burning the sugars.
Serving Suggestions
This honey glazed pork loin shines alongside garlicky mashed potatoes and a simple green salad for a comfort-food dinner.
For a fun twist, sprinkle chopped fresh herbs and a little flaky sea salt over the sliced pork right before serving.
Leftovers make amazing sandwiches with toasted rolls, sharp mustard, and crunchy pickles.
More pairings:
Reviews
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Cindy Bradley, Concord: Loved how juicy the pork stayed, and the honey garlic glaze with the apple and pineapple juices was perfectly sweet and tangy. Searing first and basting along the way gave it such great flavor and a beautiful finish.
: So happy it stayed juicy for you, Cindy, and that the honey garlic glaze with the apple and pineapple juices hit that sweet-tangy balance! Searing first and basting really do make that glossy, flavorful crust. 😊
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