Tender and Juicy Pork Loin

This tender pork loin roast has become my weekend dinner hero—juicy on the inside with a caramelized honey-garlic crust that makes everyone ask for seconds. The added vegetables turn this into a complete one-pan meal that looks impressive with minimal effort.

I first made this roast when hosting my in-laws for Sunday dinner, and the way everyone fell silent—just the sound of forks scraping plates—told me this recipe would become a regular in our home. Now it's requested for nearly every family gathering.

Ingredients

• Pork loin: a lean cut that remains juicy when properly cooked and forms the foundation of this dish
• Olive oil: helps the spices adhere and creates a beautiful sear that locks in moisture
• Sweet paprika: adds mild sweetness and gorgeous color to the exterior
• Garlic powder and onion powder: provide aromatic depth without burning like fresh versions would
• Dried herbs: thyme and rosemary infuse the meat with earthy notes that complement pork perfectly
• Honey: creates a beautiful glaze and caramelization on the outside
• Soy sauce: adds umami depth that balances the sweetness
• Dijon mustard: brings a slight tang that cuts through the richness
• Brussels sprouts and butternut squash: add seasonal flavor and nutritional balance

Step-by-Step Instructions

Prepare the oven and pork:

Preheat your oven to 375°F and line a rimmed baking sheet with foil or parchment. Pat the pork loin completely dry with paper towels which ensures a better sear and helps the seasonings stick properly.

Mix the spice rub:

Combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper in a small bowl. This homemade blend is superior to premade mixes because you control the freshness and proportions of each spice.

Season the pork:

Give your pork loin a light spray with cooking oil before applying the spice mix. Use your hands to massage the seasonings into every part of the meat, covering all surfaces for consistent flavor in each slice.

Sear for flavor:

Heat olive oil in a large skillet over medium heat until shimmering but not smoking. Place the seasoned pork in the pan and sear each side for 3 to 5 minutes until you achieve a rich brown crust. This crucial step develops deep flavor through caramelization.

Prepare the glaze:

Whisk together minced garlic, honey, soy sauce, mustard and oil until thoroughly combined. The consistency should coat the back of a spoon but still pour easily. Set aside 2 tablespoons for the vegetables.

Apply the glaze:

Brush the honey mixture generously over the entire seared pork loin, making sure to cover all sides. The sugars in the honey will create a beautiful caramelized exterior during roasting.

Start roasting:

Place the glazed pork on your prepared baking sheet and roast for 25 minutes. This initial cooking period allows the meat to begin cooking through before adding the vegetables.

Prepare the vegetables:

Toss brussels sprouts and butternut squash with olive oil and the reserved honey mixture until evenly coated. The reserved glaze adds consistent flavor throughout the entire dish.

Complete the roast:

Add the seasoned vegetables around the pork in a single layer. Cover the pork loosely with foil to prevent the glaze from burning while the inside continues cooking. Roast for another 25 to 30 minutes, stirring vegetables halfway through.

Rest before serving:

Remove from oven when the pork reaches an internal temperature of 145°F at the thickest part. Let everything rest under foil for 10 minutes which allows juices to redistribute throughout the meat for maximum tenderness.

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This recipe converted my husband who claimed to hate brussels sprouts. The secret is in how the honey glaze caramelizes the edges of the vegetables, transforming them into something entirely different from the boiled brussels sprouts many of us grew up with. Now he specifically asks for them with this roast.

Make-Ahead Options

This pork roast can be prepped up to 24 hours in advance, making it perfect for entertaining. Simply season the pork, sear it, place it in your baking dish, and pour over the prepared glaze. Cover tightly and refrigerate. When ready to cook, remove from the refrigerator 30 minutes before roasting to take the chill off, then continue with the recipe as directed. This advance preparation actually improves the flavor as the seasonings have more time to penetrate the meat.

Slow Cooker Variation

For busy days when you need dinner to cook itself, this recipe adapts beautifully to a slow cooker. Follow the seasoning and searing steps, then transfer the pork to your slow cooker. Pour the glaze over the top, cover, and cook on LOW for 4 to 6 hours until the pork reaches 145°F. Add the vegetables during the last hour of cooking so they don't become mushy. The slow cooker produces an exceptionally tender roast with minimal attention required.

Serving Suggestions

This pork roast creates a beautiful presentation when sliced and arranged on a platter surrounded by the colorful roasted vegetables. For a complete meal, I like to add a simple green salad with a light vinaigrette to balance the richness of the main dish. If you're serving a larger crowd, consider adding mashed potatoes or crusty bread to soak up the delicious sauce. Leftover slices make exceptional sandwiches the next day on good quality bread with a smear of whole grain mustard and some arugula.

Storage and Reheating

Properly stored in an airtight container, leftovers will maintain their quality for up to 4 days in the refrigerator. To reheat without drying out the pork, place slices in a baking dish with a few tablespoons of chicken broth or water, cover with foil, and warm in a 300°F oven until heated through. Alternatively, for quick individual portions, microwave at 50% power with a damp paper towel over the top. The vegetables can be reheated the same way but typically need less time than the meat.

Frequently Asked Questions

→ How do I ensure the pork loin stays tender?

Always use an instant-read thermometer to check for doneness. Remove the pork from the oven once it reaches an internal temperature of 145°F, and let it rest for 10 minutes before slicing to retain its juices.

→ Can I prepare the pork loin ahead of time?

Yes, you can season and sear the pork, then store it covered in the refrigerator for up to 24 hours before roasting. Follow the remaining instructions when ready to cook.

→ Can I use a different glaze for the pork loin?

Of course! You can substitute the honey garlic glaze with a balsamic reduction, apple cider glaze, or even a maple mustard sauce.

→ How do I roast the vegetables perfectly?

Toss the vegetables in olive oil and the reserved honey glaze. Spread them evenly around the pork and stir halfway through cooking for even roasting.

→ Can I cook this pork loin in a slow cooker?

Yes, sear the seasoned pork loin first, then place it in the slow cooker. Pour the prepared honey garlic glaze over it and cook on LOW for 4 to 6 hours.