Garlic Herb Roasted Pork (Printable Recipe)
Tender pork loin with garlic-herb crust, roasted to golden perfection. Perfect for weeknights or special dinners.
# Ingredients You'll Need:
→ Dry Rub
01 -
2 tablespoons brown sugar
02 -
1 teaspoon ground ginger
03 -
1 teaspoon ground cumin
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
1 teaspoon ground mustard
07 -
1 teaspoon dried thyme leaves
08 -
1 teaspoon dried marjoram
09 -
1/2 teaspoon ground cayenne pepper
10 -
1/2 teaspoon crushed red pepper flakes
→ Main Roast
11 -
2 tablespoons olive oil
12 -
1 (3 to 4 pound) boneless pork loin roast
13 -
4 medium potatoes, halved
14 -
4 carrots, cut into chunks
15 -
2 onions, halved
→ Honey Mustard Garlic Glaze
16 -
2 tablespoons butter
17 -
4 cloves garlic, minced
18 -
1/4 cup pineapple juice or orange juice
19 -
2 tablespoons honey
20 -
2 tablespoons spicy brown mustard
21 -
1 tablespoon low sodium soy sauce
22 -
1 tablespoon ketchup
23 -
1 tablespoon cider vinegar
24 -
1 teaspoon freshly grated or 1/2 teaspoon dried ginger
25 -
Kosher salt, to taste
26 -
Freshly ground black pepper, to taste
# Steps to Follow:
01 -
Remove excess fat from the pork loin and pat dry thoroughly with paper towels.
02 -
Mix the dry spices in a small bowl and rub evenly over the pork loin. Refrigerate for at least 2 hours to allow flavors to penetrate.
03 -
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear pork on all sides until browned and crusted.
04 -
Place the seared pork in a large roasting pan. Surround with halved potatoes, carrots, and onions.
05 -
Roast in a preheated oven at 375°F (190°C) until pork reaches an internal temperature of 145°F (63°C) and vegetables are tender and caramelized.
06 -
In a saucepan, melt butter over low heat. Add minced garlic and cook briefly. Stir in juice, honey, mustard, soy sauce, ketchup, vinegar, ginger, salt, and pepper. Simmer until slightly thickened.
07 -
Brush the glaze over the pork periodically while roasting to enhance flavor and create a rich finish.
08 -
Remove pork from the oven and rest under foil for 10–15 minutes. Slice and serve with roasted vegetables and remaining glaze.
# Extra Tips:
01 -
Resting the pork after roasting allows juices to redistribute, ensuring maximum tenderness.
02 -
Marinating the pork with dry rub for several hours deepens the flavor profile.