Roast Pork Loin – Tender & Juicy and Honey Garlic Sauce

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 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 our secret weapon for impressing guests or just elevating a boring Tuesday night. It's simple, it's bold, and believe us… it's unforgettable.

On the stove

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:

1. 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.

1. 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.

1. 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!

1. 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.

1. 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.

1. 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)

1. 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.

1. 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.)

1. 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.

1. 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!

1. 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.

1. 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 Potatoescrispy, golden, and the good complement to your pork. Add a touch of sweetness with Honey Garlic Butter Roasted Carrotsor bring depth and creaminess to your plate with Creamy Garlic Mushrooms. For a fresh twist, try the Balsamic Chickpea Avocado Feta Salada 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.

4.98 from 123 votes

Pork Loin Roast Recipe

What you need

• 4-5 pound pork loin roast trimmed of skin and fat
• 1 ½ tablespoons olive oil divided
• 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
• 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
• ½ cup low sodium beef stock or chicken stock/broth, FOR OVEN METHOD ONLY
• ½ cup water FOR OVEN METHOD ONLY
• 4 teaspoons cornstarch

Method

1. Pat dry pork with paper towel. Combine 1 tablespoon of oil with rub ingredients. Season pork, rubbing the mixture into the meat.
2. 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.
3. 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.
4. 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.
5. Transfer pork onto serving dish and tent loosely with foil. Let rest for 10-15 minutes.
6. 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.
7. 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.
8. Slice pork and serve drizzled with Honey Garlic Butter Sauce.
9. Preheat oven to 350°F (175°C).
10. Place seared/browned seasoned pork in a roasting pan.
11. Prepare sauce, as above. Reserve ½ cup sauce for basting. Pour remaining sauce over pork.
12. Pour ½ cup stock and ½ cup water around the pork.
13. Cover and roast for 20 minutes. Baste with half of the reserved sauce and continue roasting, uncovered, for a further 15 minutes.
14. Transfer pork onto serving plate and baste with pan juices. Tent loosely with foil and let rest for 10-15 minutes..
15. 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).
16. Slice pork and drizzle with Honey Garlic Butter Sauce.