Ah, pork loin—a cut of meat that’s often overshadowed by its more famous cousins, yet it holds a quiet promise of culinary delight. Picture this:
a honey garlic glaze that clings to the tender pork like a sweet serenade, filling the kitchen with an aroma that could rival the best autumn candle. I’ve burned a few roasts in my day, but this one?
It’s a keeper, like that one perfect playlist you always return to.
Steps
- Preheat your oven to 375°F and line a baking sheet with foil or parchment paper. Pat the pork loin dry with paper towels, then prepare a spice rub by mixing paprika, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
- Lightly spray the pork loin with cooking spray and rub the spice mixture all over it. Heat olive oil in a skillet over medium heat and sear the pork on all sides for about 3 to 5 minutes each until browned.
- Transfer the seared pork to the prepared baking sheet with the fat side up. In a bowl, combine minced garlic, honey, soy sauce, mustard, and oil to make a glaze, and reserve two tablespoons for the vegetables.
- Brush the remaining glaze over the pork and roast in the oven for 25 minutes. Meanwhile, toss Brussels sprouts and butternut squash with olive oil and the reserved glaze.
- Remove the pork from the oven and add the vegetables around it in a single layer. Tent the pork with foil to prevent burning, and roast for another 25 to 30 minutes, or until the internal temperature reaches 145°F.
- Stir the vegetables halfway through cooking to ensure even roasting. Once done, remove from the oven and let the pork rest for 10 minutes under foil to retain juiciness.
- After resting, slice the pork and serve it alongside the roasted vegetables for a complete meal.
Ingredients
- 3-pound pork loin
- 1 tablespoon olive oil
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and freshly ground pepper, to taste
- 4 cloves garlic, minced
- 1/4 cup honey
- 3 tablespoons low-sodium gluten-free soy sauce
- 1 tablespoon dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 1 pound Brussels sprouts, halved
- 1 pound butternut squash, peeled, seeds removed, and cut into 1-inch cubes (or pre-cut)
Nutritional Values
Calories: 1735kcal | Carbohydrates: 110g | Protein: 123g | Fat: 33g | Saturated Fat: 9g | Cholesterol: 321mg | Sodium: 966mg | Potassium: 3267mg | Fiber: 12g | Sugar: 33g | Vitamin A: 19734IU | Vitamin C: 183mg | Calcium: 186mg | Iron: 6mg
FAQ
- What is the difference between pork loin and pork tenderloin?
- Pork loin and pork tenderloin are different cuts of meat. Pork tenderloin is a long, narrow, and boneless cut that comes from a muscle along the pig’s backbone. In contrast, pork loin is wider, flatter, and can be either boneless or bone-in.
- How long should I cook a pork loin in the oven?
- For a 3-pound pork loin, it typically takes about 50 to 60 minutes in a 375°F oven, which is roughly 20 minutes per pound. Cooking times may vary slightly depending on your oven.
- What temperature should pork loin be cooked to?
- The recommended internal temperature for cooked pork loin is 145°F (62°C). It’s important to let it rest for at least 10 minutes after cooking to ensure the juices are locked in.
- Can I prepare this pork loin recipe in advance?
- Yes, you can prepare the recipe ahead of time. Season and sear the pork, place it in the baking pan, pour the sauce over it, and store it in the fridge for up to 24 hours before roasting.
- Is it possible to cook pork loin in a slow cooker?
- Absolutely! To cook pork loin in a slow cooker, season and sear the meat, then place it in the slow cooker with the sauce. Cook on low for 4 to 6 hours, ensuring the internal temperature reaches 145°F before serving.
Tips
- Ensure Proper Searing: Before roasting, make sure to sear the pork loin on all sides in a hot skillet. This step locks in the juices and enhances the flavor, resulting in a more succulent and tasty roast.
- Use an Instant Read Thermometer: To ensure the pork loin is cooked perfectly, use an instant-read thermometer to check that the internal temperature reaches 145°F. This prevents overcooking and ensures the meat remains tender and juicy.
- Rest Before Slicing: Allow the pork loin to rest for at least 10 minutes after removing it from the oven. This resting period helps redistribute the juices throughout the meat, making each slice more flavorful and moist.
- Customize the Vegetables: Feel free to use different seasonal vegetables along with the Brussels sprouts and butternut squash. This not only adds variety but also allows you to tailor the dish to your personal taste preferences.
Equipment
- Instant Read Meat Thermometer – Essential for checking the internal temperature of the pork loin to ensure it is cooked to the recommended 145°F.
- Large Skillet – For searing the pork loin before roasting.
- Rimmed Baking Sheet – Needed to roast the pork loin and vegetables in the oven.
- Aluminum Foil or Parchment Paper – For lining the baking sheet and tenting the pork loin to prevent burning.
