There’s something special about serving a beautifully roasted pork loin at the table — it feels like a centerpiece that says, “This is a meal worth gathering for.” With a perfect balance of savory spices, a hint of heat, and the sweetness of a honey mustard garlic glaze, this roast transforms into a dish that’s both hearty and elegant. The potatoes, carrots, and onions roast right alongside the pork, soaking in all that rich flavor, making this a one-pan wonder for both taste and convenience.
The best part? This roast is surprisingly simple to make. The spice rub infuses the meat with warmth and depth, the glaze adds a bright, tangy sweetness, and the vegetables come out tender with just the right amount of caramelization. It’s a recipe that works just as well for a holiday spread as it does for a cozy Sunday dinner — the kind that fills the kitchen with aromas that draw everyone in before you even call them to the table.
Why You’ll Love This Recipe:
• Juicy, tender pork loin with a sweet and savory glaze
• Roasted vegetables cooked right in the same pan
• Elegant enough for company, easy enough for family dinner
• Customizable with your favorite root vegetables
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
• 1½ tablespoons olive oil
• 3½–4 lbs boneless pork loin roast
• 4 medium potatoes, halved
• 4 large carrots, peeled and cut into 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
• 1½ tablespoons 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 freshly ground black pepper
Instructions:
Prepare the Pork Loin
Trim any excess fat over ¼ inch from the pork loin and pat it dry with paper towels. In a small bowl, mix the brown sugar, ginger, cumin, garlic powder, onion powder, ground mustard, thyme, marjoram, cayenne, and crushed red pepper. Rub the spice mixture all over the pork loin, then refrigerate for 1–2 hours.
Sear and Roast
Preheat your oven to 375°F (190°C). Heat the olive oil in a large skillet or Dutch oven until hot enough for a drop of water to sizzle. Sear the pork on all sides until deep golden brown. Transfer to a large roasting pan or casserole dish and arrange the potatoes, carrots, and onions around it. Roast for 1–1¼ hours, or until the pork reaches 145°F (63°C) internally.
Make the Glaze
While the pork roasts, melt butter in a small saucepan over low heat. Add garlic and cook for 1 minute, stirring constantly. Stir in the juice, honey, mustard, soy sauce, ketchup, cider vinegar, and ginger. Season with salt and pepper, then simmer for 2–3 minutes.
Glaze and Rest
Baste the pork with the glaze every 15–20 minutes during roasting. Once cooked, cover the roast loosely with foil and let it rest for 15 minutes before slicing. Serve with the roasted vegetables and any remaining glaze drizzled over the top.
Tips:
• For a richer flavor, marinate the pork in the spice rub overnight.
• Swap in sweet potatoes or parsnips for a different vegetable medley.
• Always let the pork rest before slicing to keep it juicy.
Storage and Reheating:
• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheating: Warm slices gently in the oven at 300°F, covered with foil to retain moisture.
