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Let’s be real for a second, dry pork is a crime against dinner. But today, we are fixing that.
Learn how to create the most Roast Pork Loin with a rich Honey Garlic Butter Sauce that will absolutely steal the show. Whether you bake it in the oven or slow cook it while you run errands, this recipe guarantees juicy, melt in your mouth pork every single time.
Inspired by our fan favorite Honey Garlic Butter Pork Chops, this dish is my secret weapon for impressing guests or just elevating a boring Tuesday night. It’s simple, it’s bold, and believe me… it’s unforgettable.
What Sets This Pork Loin Apart
I have tested a lot of pork recipes in the Cafe Delites kitchen, and the magic here lies in the pairing. We are taking a lean Boneless Pork Loin and marrying it with a deeply flavored Honey Garlic Butter Sauce.
Why does this work? The sauce doesn’t just sit on top. It helps lock in moisture while the savory, garlicky flavors penetrate the meat. I don’t do bland here. Each forkful is a perfect balance of sweetness and umami. If you’ve been scared of roasting pork because it comes out like shoe leather, this method is going to change your life!
Juicy Roast Pork Loin: Key Ingredients
Creating the ultimate roast starts at the grocery store. You need fresh, high quality components to get that restaurant quality result.
Stop! Read this before you shop. This is the number one question I get, and mixing these two up is the easiest way to ruin dinner.
Pork Loin vs. Pork Tenderloin
- Pork Loin (Buy this one!) This is a wide, thick roast with a nice fat cap on top. It’s built for roasting. Choose a thick, fresh pork loin with a good layer of fat on top. This renders beautifully during cooking, keeping the meat juicy and tender.
- Pork Tenderloin (Don’t buy this) This is a long, skinny, narrow cut that cooks very fast. If you use this cut for this recipe, it will be dry and overcooked in minutes. However if you have made this mistake, correct it by making my One Pan Dijon Garlic Pork instead.
- Honey: Go for a high-quality, raw honey. We need that natural sugar to caramelize and create that sticky, golden-brown crust. My top recommendation is to buy Fischer’s 100% Pure Clover Honey. It’s mild and sweet without being overpowering. It lets the garlic and pork shine.
- Garlic Please, I beg you, use fresh garlic. The jarred stuff just doesn’t have the same punch. For garlic lovers, try my Pork Roast With Perfect Crackling for another garlic packed winner.
*Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.
Additions And Substitutions
I know you guys love to tweak things (so do I), so here is how to safely swap ingredients without losing flavor:
- Herb Variations: Swap out thyme for rosemary or sage for a different aromatic profile. These herbs add a distinct, earthy flavor that pairs beautifully with pork.
- Sweetness: Replace honey with maple syrup or brown sugar for a unique twist. This substitution provides a different kind of sweetness and a slightly caramelized finish.
How To Make The Best Pork Loin: Step-By-Step
Ready to create an irresistible Pork Roast Loin? Follow these simple steps with images to guide you through the process. You’ll achieve a juicy, flavorful roast that’s sure to impress:
- Remove your pork loin from the packaging and this is crucial, pat it completely dry with paper towels. If the meat is wet, it will steam instead of sear, and you’ll miss out on that flavor packed crust.
- In a small bowl create the spice rub, mix the paprika, brown sugar, onion powder, garlic powder, chili powder, salt, and pepper. Mixing it beforehand ensures you don’t get a clump of salt in one spot and just sugar in another. Drizzle 1 tablespoon of oil in the bowl and mix well.
- Use your hands to rub the spice mixture all over the meat. Massage it in so it sticks to every nook and cranny. Heat the remaining oil in a large skillet over medium-high heat. When the oil is shimmering, place the pork in. Sear it for 2-3 minutes per side until it turns a deep golden brown. Don’t rush this, this color equals flavor!
- Reduce the heat slightly. Add the butter to the pan. As it melts, it will foam up. Use a wooden spoon to scrape up the fond (those crispy brown bits stuck to the bottom) that is pure liquid gold for our sauce.
- Add the fresh minced garlic and sauté for just 30 seconds until fragrant (don’t burn it!). Stir in the honey, soy sauce, and vinegar. Let it bubble and simmer for 1 minute to marry the flavors. Reserve this sauce for cooking or roasting.
- It’s now time to decide on your cooking method. Slow cook or oven.
Slow Cooking – 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. (then skip to step 10)
- Oven Roast Preheat oven to 350°F (175°C). Place seared/browned seasoned pork in a roasting pan. Reserve 1/2 cup sauce for basting. Pour remaining sauce around the pork. Pour 1/2 cup stock and 1/2 cup water around the pork.
- Cover and roast for 20 minutes. Baste with the remainder of the reserved sauce and continue roasting, uncovered, for a further 15 minutes. Baste again with the sauce around the pan 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 it to a plate and loosely tent it with foil. Let it rest for at least 15 minutes. This allows the juices to redistribute back into the fibers of the meat.
- While the pork rests, it’s time to make the liquid gold. Pour all the juices from your roasting pan (or slow cooker) into a medium saucepan. Use a wooden spoon to scrape up those sticky, browned bits from the bottom of the pan or pot and mix them right in. Bring the juices to a simmer over medium-high heat. Whisk in your cornstarch slurry (cornstarch mixed with water) and let it bubble for 2-3 minutes. Once the sauce creates a glossy, honey-like consistency that coats the back of a spoon, you are ready. Slice the pork and drizzle that rich sauce generously over the top!
- For a thicker sauce, repeat this step 10 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. Serve hot.
Serving Suggestions
After perfecting this tender and flavorful Pork Roast Loin, why not round out your meal with some irresistible side dishes? Pair it with Garlic Parmesan Roasted Potatoes—crispy, golden, and the perfect complement to your pork. Add a touch of sweetness with Honey Garlic Butter Roasted Carrots, or bring depth and creaminess to your plate with Creamy Garlic Mushrooms. For a fresh twist, try the Balsamic Chickpea Avocado Feta Salad—a vibrant, flavor-packed finish to complete your spread! Are you craving Seafood? These Easy Baked Scallops Gratin are one of those dishes that look fancy but come together so easily.
Recipe FAQ’s
If you are using the slow cooker, low and slow is the key.
2 pounds (1 kg): ~3 1/2 hours on low.
3-5 pounds (1.5 – 2.5 kg): ~4-5 hours on low.
6 pounds (3 kg): ~6 hours on low.
When oven roasting pork loin, cover it for the first half hour to steam/braise the meat. Then, roast uncovered to get beautiful charred/caramelized edges, thanks to the brown sugar in the rub and the honey in the sauce.
The National Pork Board recommends cooking pork loin, chops, roasts, and tenderloin to an internal temperature of 145°F (62°C). After reaching this temperature, let the meat rest for 15 minutes before serving.
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Pork Loin Roast Recipe
Ingredients
PORK LOIN:
- 4-5 pound pork loin roast trimmed of skin and fat
- 1 ½ tablespoons olive oil divided
RUB:
- 2 teaspoons paprika mild or smoked
- 1 teaspoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½-1 teaspoon red chili powder optional
- 2 teaspoons coarse salt
- ½ teaspoon cracked pepper
HONEY GARLIC BUTTER SAUCE:
- ½ cup honey
- ½ cup unsalted butter
- 6 cloves garlic finely chppped or minced
- 3 tablespoons low sodium soy sauce
- 2 tablespoons rice wine vinegar or cider vinegar
- 1 pinch salt large
- ½ teaspoon cracked black pepper
ADDITIONAL:
- ½ cup low sodium beef stock or chicken stock/broth, FOR OVEN METHOD ONLY
- ½ cup water FOR OVEN METHOD ONLY
- 4 teaspoons cornstarch
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 ½ cup sauce for basting. Pour remaining sauce over pork.
- Pour ½ cup stock and ½ 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 ½ cup water, whisk cornstarch slurry into the sauce and bring to a simmer. Slowly add in ¼ cup – ½ 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.
Video
Notes
Recipe Notes: Oven Roast Method
- The Steam & Roast Secret This is the game changer! Most recipes tell you to roast uncovered the whole time, which dries out the meat. By covering the pork with foil for the first 20 minutes, we create a steam environment that braises the meat and locks in moisture. Uncovering it for the second half ensures you still get that beautiful, caramelized crust.
- Pan Size Matters Try not to use a roasting pan that is too large for your pork. If the pan is too big, the juices and sauce spread out too thinly and will burn or evaporate before you have a chance to baste. You want the pork to be “snug” but not crowded.
- Don’t Overcook It Pork Loin is a lean cut, which means it goes from juicy to dry very quickly. I highly recommend using a meat thermometer. Pull the roast out as soon as it hits 145°F (62°C). It might look slightly pink in the very center this is perfect and safe!
- The Resting Period Do not skip this! If you slice the pork immediately after taking it out of the oven, all those precious juices will run out onto the cutting board. Tent it loosely with foil and let it rest for 10–15 minutes. This lets the fibers relax and reabsorb the juices.
- Thickening the Sauce When you remove the pork, the liquid in the pan might look thin. This is normal! Pour those pan juices into a small pot, add the cornstarch slurry, and simmer on the stove for 3-5 minutes. It will transform into a thick, glossy, syrup-like glaze that clings to the meat perfectly.
- Not Pork Tenderloin: Just a final reminder this recipe and timing are specifically for a wide Pork Loin Roast (approx 4-5 lbs). If you use a thin Pork Tenderloin, it will be overcooked in half the time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was excellent as is. I usually enhance recipes, but this did not need it. Loved the sauce!
Perfect, just as it was written! Thanks . It’s a keeper.
Definitely the best pork loin I have ever made. The family loved it!!
I made this port roast over the holidays and my feedback is similar to the reviews. Its the best roast pork that I have ever cooked. I did not have honey on hand so I had to substitute with maple syrup. The meat was moist, the flavors were just right and the family raved about it. More importantly it allowed us time to play with our grandchildren while it was in the slow cooker! Thank you for this wonderful recipe, I know that I will make good use for future dinners.
Made this last night for my family. Was so easy to make and was delicious. Everyone had seconds. Will definitely make again.
I made this yesterday for lunch but I substituted 1 cup of Chardonnay for the ½ cup of water and ½ cup of broth and it was very delicious 😋, thanks for sharing this recipe 🙂
Fantastic recipe! Juicy and tender, I dry rubbed mine and wrapped with cling wrap in the refrigerator over night.
The flavor of this is
THE BEST!! I love the sweet flavor, so I added 2 tbsp of honey. & I love Erik Johnson’s suggestion of marinating the meat overnight in plastic wrap. I’ll definitely try that next time. Thank you for the yummiest dinner this yrp!!
Loved this recipe so much! I used your idea – Erik – and wrapped ours overnight, too! Turned out great! Not sure if the one who posted the comment (Erik Johnson)will see this or not, but if it’s the Erik who stood best man at our wedding – Hello from the MacKays!
I am the worst in cooking pork tenderloin. I had a 5lb loin. I came across your recipe. I did it. Wow, I went across my kitchen saying I’m a great cook. thank you – I’ll be using your recipe from now on. My daughter wants this for Christmas dinner lol
Made this yesterday for a holiday gathering and everyone loved it!! I used only half smoked paprika cause I’m not a huge fan of the smoke flavor and half regular Spanish paprika. I had tenderloins in the fridge, so used them in the slow cooker. Substituted red pepper flakes for chili powder at the lower amount which added a great kick but not too much. Took only a few hours in the cooker on high and the sauce was wonderful.
Thank you for this delicious recipe. It was too hot to turn on the oven, so I did the crock pot version and it did not disappoint. I did get confused at the part where it says “additional ingredients” adding them straight into the honey sauce before the cooking time. It made for a somewhat lumpy sauce, but the flavor was still excellent.
I’ve never made pork anything before (I was a vegetarian for 20 years). I made this for my family and they went nuts. My husband is a bbq master and I surprised him with this — he said it’s absolutely the best tenderloin he’s ever had! Thank you!
Aw Rebekah, you’re most welcome! I’m so so happy to read your comment! Thank you for sharing ❤️