Tender and Juicy Pork Loin (Print-Friendly Version)
Moist pork loin in honey garlic glaze, roasted with vibrant vegetables for a flavorful, satisfying main course.
# Ingredients:
→ Pork Loin
01 -
1.36 kg pork loin
02 -
1 tablespoon olive oil
→ Spice Rub
03 -
1 teaspoon sweet paprika
04 -
1 teaspoon garlic powder
05 -
0.5 teaspoon onion powder
06 -
0.5 teaspoon dried thyme
07 -
0.5 teaspoon dried rosemary
08 -
Salt and freshly ground black pepper, to taste
→ Honey Garlic Glaze
09 -
4 garlic cloves, minced
10 -
60 ml honey
11 -
3 tablespoons low-sodium gluten free soy sauce
12 -
1 tablespoon Dijon mustard
13 -
1 tablespoon olive oil
→ Vegetables
14 -
1 tablespoon olive oil
15 -
450 g Brussels sprouts, halved
16 -
450 g butternut squash, peeled, seeds removed, cut into 2.5 cm cubes
# Steps:
01 -
Preheat oven to 190°C. Line a rimmed baking sheet with aluminum foil or parchment paper and set aside. Pat the pork loin dry with paper towels.
02 -
Combine paprika, garlic powder, onion powder, thyme, rosemary, salt, and black pepper in a small bowl.
03 -
Lightly spray the pork loin with cooking spray to help the spice mixture adhere, then rub the prepared spices evenly over all sides of the pork loin.
04 -
Heat 1 tablespoon olive oil over medium heat in a skillet. Sear pork loin for 3 to 5 minutes per side until well browned. Transfer to the prepared baking sheet, fat side up.
05 -
In a bowl, whisk together minced garlic, honey, soy sauce, Dijon mustard, and 1 tablespoon olive oil. If the mixture is very thick, add a little extra oil or soy sauce to loosen. Reserve 2 tablespoons of the glaze for the vegetables.
06 -
Brush the remaining honey garlic glaze over the seared pork loin. Roast in the preheated oven for 25 minutes.
07 -
While the pork roasts, toss Brussels sprouts and butternut squash with 1 tablespoon olive oil and the reserved glaze until well coated.
08 -
Remove pork from oven. Arrange the vegetables in a single layer around the pork. Tent a piece of foil over the pork to prevent burning and return to oven. Continue to roast for an additional 25 to 30 minutes, or until the internal temperature of the pork reaches 63°C. Stir the vegetables halfway through cooking.
09 -
Transfer the baking sheet from the oven. Loosely cover pork and vegetables with foil and let rest for 10 minutes. Slice pork and serve with roasted vegetables.
# Notes & Tips:
01 -
To prepare ahead, season and sear pork, arrange in baking dish, pour over glaze, cover and refrigerate up to 24 hours before roasting.
02 -
For slow cooker: season and sear pork, then cook with glaze on LOW for 4 to 6 hours until tender.