How To Make Easy Pork Loin Roast cooked with the most incredible Honey Garlic Butter Sauce! Oven and slow cooker methods included for an easy dinner idea.
This Pork Loin recipe is simple to throw together and impressive enough to feed your guests. Whether you choose a crock pot OR your oven, this ‘no-stress’ recipe will give you the most incredible roast ready and on the table in no time!
Inspired by our amazing Honey Garlic Butter Pork Chops, our pork loin recipe is another easy dinner recipe to rock your world.
PORK LOIN RECIPE
Skinless and boneless pork loin NEEDS a good sauce, being that it is a lean cut of meat. Cooking it in a deep flavoured Honey Garlic Butter Sauce is PERFECT and gives you the ideal sauce to serve it with!
Apart from the tender pork meat, the sauce is truly memorable — a dinner that you will be thinking about long after leftovers have disappeared.
Make sure you get a good quality cut of Pork Loin for this recipe. Not to be confused with pork tenderloin, pork loin is a thicker and wider cut usually found with a fatty layer on top. Pork Tenderloin is long and a lot thinner (see this recipe here for reference).
HOW LONG DO YOU COOK A PORK LOIN ROAST
This pork loin recipe needs three steps before giving you an incredible tasting pork:
- SEASON: Seasoned in a delicious rub with paprika, garlic powder, onion powder, optional red chili powder and brown sugar for caramelization. Pat meat dry with paper towel first so that the seasoning sticks and absorbs better.
- SEAR: Where the DEEP flavour begins.
- COOK!
Slow cooking pork loin in a crock pot at a low temperature is perfect and isn’t going to dry out or ruin your pork.
2 pounds (1 kg): 3 1/2 hours on low
3-5 pounds (1 1/2 – 2 1/2 kg): 4-5 hours on low
6 pounds (3kg): 6 hours on low
Oven roast pork loin covered for the first half hour which results in steaming/braising the meat. Then roast uncovered to get some beautiful charred/caramelized edges thanks to the brown sugar in the rub and the honey in the sauce.
SAUCE
Made with mouthwatering pan juices left in the slow cooker or baking pan when its done. This pork recipe creates its own stock while cooking, mixing through the honey garlic sauce to create some magnificent flavours.
Honey, unsalted butter, low sodium soy sauce, rice wine vinegar (or cider vinegar), and a good kick of garlic is all you need. I use low sodium to control the end result.
This recipe makes SO MUCH SAUCE to drizzle all over rice, noodles, veggies and potatoes.
WHAT INTERNAL TEMPERATURE SHOULD PORK LOIN BE COOKED?
The National Pork Board recommends cooking pork loin, chops, roasts and tenderloin to an internal temperature of 145° F (62°C), followed by a 15-minute rest.
HOW TO MAKE PORK LOIN AHEAD OF TIME
Pork and sauce can be prepared up to 1 day ahead:
- Pour sauce over seared/browned pork (store in your slow cooker bowl, baking pan or a large, shallow dish).
- Cover and refrigerate for up to 12 hours.
- If preparing more than 12 hours ahead, keep the sauce in separate dish.
- Slow cook or roast as per recipe.
LEFTOVERS
Refrigerate with the sauce for up to 3 days, or freeze for 3 months. The sauce soaks through the pork while stored and tastes even better the next day!
MORE PORK RECIPES
Pork Chops With Creamy Mushroom Sauce
Crispy Pork Carnitas
Pork Roast With Crackle
Sticky Pork Ribs
Spinach Stuffed Pork Chops
Pork Loin Roast Recipe
Ingredients
PORK LOIN:
- 4-5 pound (2-2.5 kg) pork loin roast, trimmed of skin and fat
- 1 1/2 tablespoons olive oil, divided
RUB:
- 2 teaspoons paprika (mild or smoked)
- 1 teaspoon brown sugar
- 1 teaspoon each garlic powder and onion powder
- 1/2-1 teaspoon red chili powder, (optional)
- 2 teaspoons coarse salt
- 1/2 teaspoon black cracked pepper
HONEY GARLIC BUTTER SAUCE:
- 1/2 cup (125 g | 4-oz) honey
- 1/2 cup (125 g | 4-oz) unsalted butter
- 6 cloves garlic, finely chppped or minced
- 3 tablespoons low sodium soy sauce
- 2 tablespoons rice wine vinegar, (or cider vinegar)
- Good pinch of salt
- 1/2 teaspoon cracked black pepper
ADDITIONAL:
- 1/2 cup low sodium beef or chicken stock/broth, (FOR OVEN METHOD ONLY)
- 1/2 cup water (FOR OVEN METHOD ONLY)
- 4 teaspoons cornstarch (cornflour)
Instructions
PORK LOIN:
- Pat dry pork with paper towel. Combine 1 tablespoon of oil with rub ingredients. Season pork, rubbing the mixture into the meat.
- Heat remaining oil (about 2 teaspoons) in a large pan or skillet over medium heat. Sear pork all over until golden browned, rotating the pork around to avoid spices burning.
SAUCE:
- Melt butter in the same pan the pork was in while scraping up any leftover bits in the pan. Add garlic and sauté for 1 minute until fragrant. Stir in remaining sauce ingredients; bring to a rapid simmer for 1 minute.
SLOW COOK:
- Place seared pork in a 6-qt (litre) slow cooker. Pour sauce over pork; cover with lid and cook on LOW heat setting for 4 - 5 hours.
- Transfer pork onto serving dish and tent loosely with foil. Let rest for 10-15 minutes.
- While pork is resting: pour juices from the slow cooker bowl into a pot large enough to fit the liquid. Bring to a simmer over medium-high heat.
- Mix 2 tablespoons of the juices with 4 teaspoons of cornstarch (cornflour). Whisk cornstach slurry into sauce and let simmer for a good 5 minutes, or until thickend into a syrup-like consistency. (For a thicker sauce, repeat this step with 1 teaspoon cornstarch mixed with 2 teaspoons water. Add into sauce and cook until thickened (please note: sauce will thicken as it cools). Continue this step until reaching your desired consistency.)
- Slice pork and serve drizzled with Honey Garlic Butter Sauce.
OVEN ROAST:
- Preheat oven to 350°F (175°C).
- Place seared/browned seasoned pork in a roasting pan.
- Prepare sauce, as above. Reserve 1/2 cup sauce for basting. Pour remaining sauce over pork.
- Pour 1/2 cup stock and 1/2 cup water around the pork.
- Cover and roast for 20 minutes. Baste with half of the reserved sauce and continue roasting, uncovered, for a further 15 minutes. Baste again and roast for a further 10-15 minutes, or until a meat thermometer registers 145°F (62.5°C) in the thickest part.(If pan dries out while cooking (it shouldn't), add a little more water.)
- Transfer pork onto serving plate and baste with pan juices. Tent loosely with foil and let rest for 10-15 minutes..
- Scrape up any browned bits leftover in the pan, mixing them through the pan juices and pour juices into a pot. Whisk cornstarch into an additional 1/2 cup water, whisk cornstarch slurry into the sauce and bring to a simmer. Slowly add in 1/4 cup - 1/2 cup additional, if needed, until reaching a honey-like consistency. (Please note: sauce will thicken as it cools).
- Slice pork and drizzle with Honey Garlic Butter Sauce.
maz says
I made this tonight and it was delicious. Sauce very rich so not a lot needed. Left overs will be frozen. The meat turned out to perfection. Thank you
Amber says
I made this with a 3.3 lb pork loin but used the same amount of ingredients as the 4-5 lb recipe so there was plenty of sauce (I’m a big sauce person). The oven cook times were still accurate. The pork was so juicy and tender and the sauce was amazing over it, rice, and sautéed mushrooms and spinach. I wouldn’t change a thing! My wife and I loved it! Thank you so much!
Mary Jane says
Awesome my husband is tough to cook for ,he went nuts over this. Next time I will make it with chicken tendors.
Laura says
10/10 Delicious recipe! My husband raved over this and said it was restaurant quality! It will be added to our collection. I love recipes with simple ingredients I have on hand but yield amazing results. I served with mashed potatoes and it was perfect! Thank you!
Jules says
I’m one for not using a lot of pans so I made this all in a cast iron skillet. I didn’t quite understand the oven directions so I winged it and it came out great. There was still a lot of liquid when the roast came out of the oven. I just pulled the roast off and tented it. Cooked the liquid left in the skillet and added a small amount of cornstarch and water slurry to it. The roast came out perfect. And the sauce was very tasty. Will definitely make this again.
Debra says
Best pork roast I have ever made family agreed. This is a keeper, hope I can replicate !Thank you ! Easy to follow recipe too!
Rebecca says
I never leave comments on on-line recipes, but I had to for this one. I have three kids. One is, I believe, the world’s pickiest eater. I made this recipe, as described, and it was DELICIOUS. ALL THREE kids ate it! My picky eater said, “I don’t exactly like it, but it’s not terrible.” Which is literally the best thing he’s said about food that wasn’t a dino chicken nugget in years. And he ate all four bites I put on his plate. Amazing! I highly recommend this recipe and will definitely be making it again in a larger quantity!
Dale Hamakawa says
The rub and the sauce are the best parts. Doubled the sauce cause I like sauce and was glad I did. Glad you had a oven option. Followed the instructions and the pork loin was still juicy. Shared this recipes with friends and they all love it.
Anna Carlson says
Great recipe!
The rub was perfect. I cooked the roast in a Dutch oven. I adjusted the sauce a bit, eliminating the butter (too rich for me), reduced the honey to a hefty squeeze and left out the soy sauce (accidental!) and used ACV instead of rice vinegar. Since I roasted it with the top on I didn’t bother reserving liquid for basting, just put it all in. I also added a huge bunch of collard greens in the dutch oven and it came out so good! My mouth is watering just thinking of it. I also didn’t thicken the sauce, it was really good as is!
Crystal Benz says
Excellent! Made exactly to directions and it was perfect.