The BEST Roasted Pork Loin Recipe

I call this the Best Pork Loin Recipe because a honey garlic glaze plus a little-known timing trick yields even doneness and reliably neat slices.

I never expected a simple roast to become my go to, but this honey glazed boneless pork loin roast somehow turns out juicy, caramelized and fork tender every single time. I call it my Best Pork Loin Recipe because guests start hovering at the counter before I even finish carving, eyes wide and forks ready.

The outside develops this sticky amber sheen that makes you wanna sneak a taste, while the center stays so moist it almost falls apart. I even have a little trick that bumps it from good to unforgettable, and once you try it you’ll see why I get obsessed.

Ingredients

• Pork loin: lean protein, filling and savory, but will dry out if overcooked.
• Garlic: adds pungent depth, tiny carbs, some antioxidants, makes dish savory and garlicky.
• Honey: natural sugar, sweetens and glazes, adds caramel notes, use in moderation.
• Soy sauce: brings salt and umami, low sodium option reduces salt but keeps depth.
• Apple cider vinegar: adds bright tang, balances sweet, tiny calories, helps tenderize meat.
• Rosemary and thyme: herbs add aroma, earthy and piney notes, few calories, fresh finish.
• Butter: gives glossy finish, richer mouthfeel, adds fat so sauce clings better.
• Brown sugar: deep sweet molasses notes, increases caramelization, simple carbs, use sparingly.
• Fresh ginger: warm spicy bite, aids digestion, brightens sauce, optional but fresh is best.

Ingredient Quantities

• 3 to 4 lb boneless pork loin roast, trimmed
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 6 garlic cloves, minced
• 1/2 cup honey
• 1/3 cup low sodium soy sauce
• 2 tbsp brown sugar, packed
• 2 tbsp apple cider vinegar
• 1 tbsp grated fresh ginger (optional)
• 2 tbsp unsalted butter
• 1/2 cup low sodium chicken broth or water
• 1 tbsp cornstarch + 1 tbsp water (for thickening)
• 2 sprigs fresh rosemary or 1 tsp dried rosemary
• 4 sprigs fresh thyme or 1 tsp dried thyme
• Fresh parsley, chopped, for garnish (optional)

How to Make this

1. Preheat oven to 375°F (190°C). Pat the 3 to 4 lb pork loin very dry with paper towels, rub with 1 1/2 tsp kosher salt and 1 tsp black pepper and let sit for 10 minutes while you make the glaze.

2. In a small bowl mix 6 minced garlic cloves, 1/2 cup honey, 1/3 cup low sodium soy sauce, 2 tbsp brown sugar, 2 tbsp apple cider vinegar, and 1 tbsp grated fresh ginger if using. Stir until the sugar dissolves, set aside.

3. Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat. When hot, sear the pork loin on all sides until golden brown, about 2 to 3 minutes per side. This seals in juices and gives flavor, don’t skip it.

4. Transfer the seared pork to the same skillet or to a roasting pan fat-side up. Tuck 2 sprigs fresh rosemary and 4 sprigs fresh thyme around the roast (or sprinkle 1 tsp dried rosemary and 1 tsp dried thyme). Spoon half the honey garlic glaze over the pork, reserving the rest for basting and finishing.

5. Roast uncovered in the preheated oven until an instant-read thermometer inserted into the thickest part reads 140 to 145°F (about 20 to 25 minutes per pound as a rough guide). Start basting with the reserved glaze every 10 to 12 minutes so it builds a nice sticky surface. Watch it near the end so the sugars don’t burn.

6. When pork hits 140 to 145°F, remove from oven and transfer to a cutting board. Tent loosely with foil and rest for 10 to 15 minutes (the temp will rise a few degrees while resting). Resting is key for juicy slices, seriously don’t skip it.

7. While pork rests, make the pan sauce: place the roast pan or skillet with browned bits over medium heat, add 1/2 cup low sodium chicken broth (or water) and scrape up the browned bits with a wooden spoon. Stir in the remaining glaze. Mix 1 tbsp cornstarch with 1 tbsp water to make a slurry and whisk into the simmering liquid until it thickens.

8. Turn off the heat and whisk in 2 tbsp unsalted butter until the sauce is glossy. Taste and adjust with a pinch of salt or a splash more vinegar if it needs brightness.

9. Slice the pork against the grain into 1/2 inch thick slices, arrange on a platter, spoon the honey garlic pan sauce over the top, and garnish with chopped fresh parsley if you like. Serve right away.

Equipment Needed

1. Oven (preheat to 375°F)
2. Large ovenproof skillet or roasting pan
3. Instant-read meat thermometer (aim for 140 to 145°F)
4. Cutting board (for resting and slicing)
5. Sharp chef’s knife (for trimming and slicing)
6. Tongs (for searing and turning the roast)
7. Small mixing bowl (for the glaze and the cornstarch slurry)
8. Whisk and wooden spoon (whisk the slurry, wooden spoon to scrape browned bits)
9. Measuring cups and spoons
10. Paper towels and aluminum foil (pat pork dry and tent when resting, dont skip it)

FAQ

The BEST Roasted Pork Loin Recipe Substitutions and Variations

• Olive oil: substitute with avocado oil, canola oil, grapeseed oil, or melted butter if you want richer flavor.
• Honey: use pure maple syrup, agave nectar, brown sugar dissolved in a little warm water, or light molasses (use less, it’s strong).
• Low sodium soy sauce: swap for tamari (gluten free), regular soy sauce (use a touch less salt), coconut aminos, or liquid aminos.
• Cornstarch slurry (1 tbsp cornstarch + 1 tbsp water): replace with arrowroot (same ratio), potato starch (same ratio), or make a quick flour slurry/roux (1 tbsp flour + 1 1/2 to 2 tbsp water, cook a minute).

Pro Tips

1) Pat the roast really dry and let it sit at room temp for about 10 minutes before searing. A dry, slightly warmed surface browns way better, and if the meat is stone cold it just wont get that good crust.

2) Glaze in thin layers, not one big pour. Brush on a little, roast a bit, brush again — sugars caramelize fast so building it up stops burning. If it starts to char toward the end, tent loosely with foil or move the roast to a cooler part of the oven.

3) Use an instant read thermometer and check more than one spot because loins can cook unevenly. Pull the roast a few degrees lower than your final target, tent it and let carryover do the rest — resting is where it actually gets juicy so dont skip it.

4) Upgrade the pan sauce: deglaze with chicken stock, wine or even a splash of apple cider vinegar, scrape those brown bits, then whisk in cold butter off the heat for a glossy, silky finish. If the sauce is too sweet add a tiny pinch of salt, a squeeze of lemon, or a dab of mustard to balance it.