Get ready to elevate your dinner game with this mouthwatering Pork Loin Roast! Picture a perfectly seasoned roast, rubbed with a delectable spice mix and glazed to perfection with a mouthwatering honey mustard garlic sauce.

The magic continues as it roasts alongside potatoes, carrots, and onions, creating an elegant yet effortlessly easy meal. It’s a symphony of flavors that will make your taste buds sing!

INGREDIENTS

PORK LOIN AND VEGETABLES

3 tablespoons brown sugar
1 teaspoon ground ginger
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground mustard
½ teaspoon thyme leaves
½ teaspoon marjoram
¼ teaspoon ground cayenne pepper
¼ teaspoon crushed red pepper
1 1/2 tablespoon olive oil
3 ½ – 4 lbs. boneless pork loin roast
4 medium potatoes halved
4 large carrots peeled and cut in chunks
2 medium onions halved

HONEY MUSTARD GARLIC GLAZE

1 tablespoon butter
2 cloves garlic minced
¼ cup pineapple or orange juice
3 tablespoons honey
1 ½ tablespoon spicy brown mustard
3 tablespoons low sodium soy sauce
2 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon fresh grated ginger (or 1 teaspoon dried ginger)
kosher salt and fresh ground black pepper

INSTRUCTIONS

Trim any excess fat over 1/4 inch from the pork loin. Pat the loin dry with paper towels.

In a small bowl, combine brown sugar, ginger, cumin, garlic powder, onion powder, ground mustard, thyme leaves, marjoram, cayenne pepper, and crushed red pepper. Rub all over the pork loin and refrigerate for 1-2 hours.

Heat olive oil in a large skillet or Dutch until hot enough that a drop of water crackles and pops. Sear the roast until it is a deep golden brown on both sides.

Place it in a large roasting pan or casserole dish with the potatoes, carrots, and onions. Place in a 375-degree preheated oven for 1 -1 1/4 hours. The pork is done when it reaches an internal temperature of 145 degrees.

Meanwhile, in a small saucepan over low heat, melt the butter. Add the garlic and cook for 1 minute, stirring constantly.

Add the pineapple juice, honey, spicy brown mustard, soy sauce, ketchup, cider vinegar, and freshly grated ginger. Season with salt and pepper to taste.

Simmer for 2-3 minutes. Baste the roast with the glaze every 15-20 minutes. Rest the cooked loin loosely covered with aluminum foil for 15 minutes.

NOTES

Cook the pork loin fatty side up. This way, the pork fat cooks into the meat, making it juicy and flavorful.

Cook pork loin just until it reaches 145 degrees Fahrenheit and then let it rest loosely covered with aluminum foil for 15-20 minutes.

If you don’t like one of the spices in the rub, leave it out. As I always say, don’t throw the baby out with the bath water. Other spices to try include paprika and rosemary.

Both the rub and the glaze can be prepared in advance. The rub can be stored in a Ziploc sandwich bag on the countertop, and the glaze in an airtight container in the refrigerator.

I always load the roast, potatoes, carrots, and onions at the same time. It is possible, depending on the size of your roast and your vegetables, that one might be done before the other, so keep an eye on them.

The roast is done when an instant-read thermometer inserted in the middle reaches 145-degree temp. The vegetables are done when they are fork-tender.

Don’t skip the searing step, as it adds great flavor and caramelizes the natural sugars in the loin and the brown sugar in the rub.
If desired, garnish the loin roast and vegetables with fresh herbs.