Pork Loin Roast Recipe

Side view image of A thick brown gravy being poured over thick slivers of pork loin roast with a large silver tablespoon.

4.98 from 120 votes

How To Make Easy Pork Loin Roast cooked with the most incredible Honey Garlic Butter Sauce! Oven and Slow Cooker Methods included!

Prep Time10

Cook Time1

REST15

Total Time1 25

Course: Dinner, Lunch, Main Course

Cuisine: American, barbecue, Mediterranean

Keyword: comfort food, honey garlic, pork loin, Pork Loin Roast, roasted, Slow Cooker

Servings: serves

Author: Karina Carrel

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

US - Metric

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