I perfected a succulent roast pork loin rubbed with bold spices and finished with a honey-dijon garlic glaze that I now call the Best Pork Loin Recipe, and there’s a simple trick in the sauce that sets it apart.
I never thought a roast could make me actually pause mid-bite and think, what did I just discover? This Tender Juicy Pork Roast sneaks up on you with a sticky honey Dijon vibe, a punch of garlic, and a spice rub that somehow knows when to shine and when to back off.
I call it my Best Pork Loin Recipe simply because it fixes weeknight boredom and turns it into something you brag about. It’s easy to overthink, but honest, slightly messy flavors do the work here.
Try it and you’ll see why Pork Loin Roast nights keep getting requested.
Ingredients
- Pork loin: Lean and protein rich, great for muscle building, it can dry out.
- Kosher salt: Enhances flavor, helps tenderize surface, it doesnt add nutrients.
- Dijon mustard: Tangy, adds acid and depth, it’s low calorie and brightens flavors.
- Honey: Natural sugar, gives sweet glaze and caramelization, use it sparingly.
- Garlic: Adds pungent savory aroma, small carbs, and maybe health perks.
- Olive oil: Healthy fats, helps browning and juiciness, keeps meat more juicy.
- Thyme: Earthy herbal note, low calories, pairs well with pork and mustard.
- Butter: Adds richness and sheen, more calories, a small glossy finish if used.
Ingredient Quantities
- 3 lb boneless pork loin roast, trimmed of excess fat
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- 1/4 cup Dijon mustard
- 1/3 cup honey
- 4 cloves garlic, minced, about 2 teaspoons
- 1 tablespoon apple cider vinegar
- 2 tablespoons brown sugar (optional)
- 1/2 cup low sodium chicken broth or water
- 2 tablespoons unsalted butter (optional)
- Fresh parsley, chopped, for garnish (optional)
How to Make this
1. Preheat oven to 375°F (190°C). Pat the 3 lb pork loin dry and rub all over with 1 tbsp kosher salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme and 1 tbsp of the olive oil so the spice mix sticks. Let it sit at room temp 20 to 30 minutes while you make the glaze.
2. In a small bowl whisk together 1/4 cup Dijon mustard, 1/3 cup honey, the minced 4 cloves garlic (about 2 tsp), 1 tbsp apple cider vinegar and 2 tbsp brown sugar if you want it sweeter. This is your honey garlic glaze.
3. Heat the remaining 1 tbsp olive oil in an oven safe skillet over medium high heat until shimmering. Sear the pork loin about 2 to 3 minutes per side until nicely browned, you want a good crust.
4. Transfer the seared pork to a roasting pan or keep it in the oven skillet. Brush about half the glaze over the top of the roast before it goes into the oven.
5. Roast at 375°F, basting with more glaze once or twice during cooking. For a 3 lb loin expect roughly 20 minutes per pound, but always go by temperature not time.
6. Start checking the internal temp with a probe thermometer at about 50 minutes. Pull the roast when it reaches 140 to 145°F internal temp, keep in mind it will rise a few degrees while resting.
7. Remove roast to a cutting board and tent loosely with foil to rest 10 to 15 minutes. While it rests make the pan sauce: pour off excess fat, put the skillet on the stove over medium heat, add 1/2 cup low sodium chicken broth or water and scrape up browned bits.
8. Stir the reserved glaze into the skillet liquid and simmer until slightly reduced, about 2 to 4 minutes. If you like it richer stir in 2 tbsp unsalted butter until melted. Taste and adjust salt or pepper if needed.
9. Slice the pork against the grain into 1/2 inch slices, spoon the honey garlic sauce over the top, sprinkle with chopped fresh parsley if you want, and serve. Dont overcook it, thats the secret to tender juicy pork.
Equipment Needed
1. Oven (preheat to 375°F)
2. Oven-safe skillet or roasting pan (cast iron works great)
3. Instant-read or probe meat thermometer to check doneness
4. Sharp chef’s knife and a sturdy cutting board
5. Tongs for searing and turning the roast
6. Small bowl and whisk or fork for mixing the glaze
7. Pastry brush to coat the pork with glaze
8. Measuring cups and spoons for the spices and liquids
9. Silicone spatula or wooden spoon to deglaze and make the pan sauce
10. Aluminum foil to tent the roast while it rests, and paper towels to pat the pork dry
Youll be set with these, nothing fancy required. Don’t overcook it, thats the trick to juicy pork.
FAQ
Tender Juicy Pork Roast Recipe Substitutions and Variations
- Pork roast: swap the 3 lb boneless pork loin for pork shoulder (Boston butt) if you want juicier, fattier meat; roast lower and longer (around 300F until 195F if shredding). Or use pork tenderloin for a quicker dinner, cook at 425F about 20-30 minutes until 145F and rest 3 minutes.
- Dijon mustard: use whole grain mustard or spicy brown mustard 1:1 for similar tang and texture, or yellow mustard in a pinch but flavor will be milder. For creamier glaze try 1 tbsp mayo + 1 tsp white wine vinegar instead, same amount.
- Honey: substitute pure maple syrup or agave nectar 1:1 for sweetness and similar viscosity. If you prefer granulated sugar, use brown sugar (about 1/3 cup for 1/3 cup honey) and dissolve it into the warm liquid so it blends well.
- Chicken broth/water: use vegetable broth 1:1 for a vegetarian swap, or low-sodium beef broth for a richer taste. You can also deglaze with 1/2 cup dry white wine for more depth, or use 1/2 cup water plus 1/4 tsp bouillon if that’s what you got.
Pro Tips
– Trust the thermometer not the clock. Start checking the center temp about 10 to 15 degrees before you expect it to be done, pull around 140 to 145°F and let carryover finish it while resting, otherwise youll end up dry.
– Don’t glaze too early or too often. The sugar in the honey will burn if it sits under high heat too long, so reserve half the glaze for the pan sauce and only brush the roast in the last 10 to 15 minutes, then baste once more right before resting.
– Get a real crust by patting the pork bone dry and using a very hot skillet like cast iron, and dont overcrowd the pan. A good sear seals flavor and gives you those tasty browned bits for the sauce.
– For cleaner slices and juicier presentation rest the roast under loose foil at least 10 minutes, then cut thinly against the grain. If youre serving it later chill 20 minutes first and you’ll slice even neater.
Tender Juicy Pork Roast Recipe
I perfected a succulent roast pork loin rubbed with bold spices and finished with a honey-dijon garlic glaze that I now call the Best Pork Loin Recipe, and there's a simple trick in the sauce that sets it apart.
6
servings
607
kcal
Equipment: 1. Oven (preheat to 375°F)
2. Oven-safe skillet or roasting pan (cast iron works great)
3. Instant-read or probe meat thermometer to check doneness
4. Sharp chef’s knife and a sturdy cutting board
5. Tongs for searing and turning the roast
6. Small bowl and whisk or fork for mixing the glaze
7. Pastry brush to coat the pork with glaze
8. Measuring cups and spoons for the spices and liquids
9. Silicone spatula or wooden spoon to deglaze and make the pan sauce
10. Aluminum foil to tent the roast while it rests, and paper towels to pat the pork dry
Youll be set with these, nothing fancy required. Don’t overcook it, thats the trick to juicy pork.
Ingredients
-
3 lb boneless pork loin roast, trimmed of excess fat
-
1 tablespoon kosher salt
-
1 teaspoon freshly ground black pepper
-
1 teaspoon paprika
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1 teaspoon dried thyme
-
2 tablespoons olive oil
-
1/4 cup Dijon mustard
-
1/3 cup honey
-
4 cloves garlic, minced, about 2 teaspoons
-
1 tablespoon apple cider vinegar
-
2 tablespoons brown sugar (optional)
-
1/2 cup low sodium chicken broth or water
-
2 tablespoons unsalted butter (optional)
-
Fresh parsley, chopped, for garnish (optional)
Directions
- Preheat oven to 375°F (190°C). Pat the 3 lb pork loin dry and rub all over with 1 tbsp kosher salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme and 1 tbsp of the olive oil so the spice mix sticks. Let it sit at room temp 20 to 30 minutes while you make the glaze.
- In a small bowl whisk together 1/4 cup Dijon mustard, 1/3 cup honey, the minced 4 cloves garlic (about 2 tsp), 1 tbsp apple cider vinegar and 2 tbsp brown sugar if you want it sweeter. This is your honey garlic glaze.
- Heat the remaining 1 tbsp olive oil in an oven safe skillet over medium high heat until shimmering. Sear the pork loin about 2 to 3 minutes per side until nicely browned, you want a good crust.
- Transfer the seared pork to a roasting pan or keep it in the oven skillet. Brush about half the glaze over the top of the roast before it goes into the oven.
- Roast at 375°F, basting with more glaze once or twice during cooking. For a 3 lb loin expect roughly 20 minutes per pound, but always go by temperature not time.
- Start checking the internal temp with a probe thermometer at about 50 minutes. Pull the roast when it reaches 140 to 145°F internal temp, keep in mind it will rise a few degrees while resting.
- Remove roast to a cutting board and tent loosely with foil to rest 10 to 15 minutes. While it rests make the pan sauce: pour off excess fat, put the skillet on the stove over medium heat, add 1/2 cup low sodium chicken broth or water and scrape up browned bits.
- Stir the reserved glaze into the skillet liquid and simmer until slightly reduced, about 2 to 4 minutes. If you like it richer stir in 2 tbsp unsalted butter until melted. Taste and adjust salt or pepper if needed.
- Slice the pork against the grain into 1/2 inch slices, spoon the honey garlic sauce over the top, sprinkle with chopped fresh parsley if you want, and serve. Dont overcook it, thats the secret to tender juicy pork.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 283g
- Total number of serves: 6
- Calories: 607kcal
- Fat: 33g
- Saturated Fat: 11.6g
- Trans Fat: 0.1g
- Polyunsaturated: 3.3g
- Monounsaturated: 15g
- Cholesterol: 204mg
- Sodium: 1367mg
- Potassium: 793mg
- Carbohydrates: 24.5g
- Fiber: 0.5g
- Sugar: 23g
- Protein: 66g
- Vitamin A: 118IU
- Vitamin C: 1mg
- Calcium: 50mg
- Iron: 2.3mg