The Best Pork Loin Roast
- PREP 20min
- COOK 1hrs 5min
- TOTAL 1hrs 25min
This pork loin roast with our soy, sage, and honey glaze is stunning. We love it for entertaining, but you could totally make this for a more casual meal instead. The secret is to brush the glaze onto the pork every 10 minutes as it roasts. Don’t worry, though, the pork only roasts for about 45 minutes, so you won’t be stuck next to the oven for very long!
You Will Need
3 ½ to 4 pounds boneless pork loin (1.6-1.8kg)
2 tablespoons avocado oil
¼ cup chopped fresh sage, from one 0.5-ounce packet
6 cloves garlic, minced
2 teaspoons finely grated fresh ginger
⅔ cup low-sodium soy sauce (158ml)
6 tablespoons honey
4 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons rice wine vinegar
½ teaspoon gochugaru, Aleppo pepper, or red pepper flakes
Salt and freshly ground black pepper, to taste
Directions
1Prep: Preheat the oven to 375°F (190°C). Set aside a wide oven-safe skillet or cast-iron pan that comfortably fits your pork loin. If you don’t have one, use a regular skillet for searing and a large baking dish for roasting.
2Make the glaze: In a small saucepan over medium heat, combine the garlic, sage, soy sauce, honey, brown sugar, mustard, vinegar, ginger, and gochugaru (or red pepper flakes). Bring to a simmer and cook for 3 to 4 minutes, or until slightly thickened. Set aside.
3Prep the pork: If there is one, score the fat cap of the pork loin in a crosshatch pattern (this helps render fat and hold the glaze). If your roast doesn’t have much fat, don’t worry about this step and move on to seasoning.
4Season lightly with salt and generously with black pepper. If your pork loin is too large for your skillet, cut it in half to make two smaller pieces.
5Sear the pork: Heat the avocado oil in the skillet over medium heat. Sear the pork on all sides until golden brown. If you cut the loin in half, do this in batches, and transfer the browned halves to a plate.
6Brush on some of the glaze: Turn off the heat and remove the pork to a cutting board. Brush all sides of the pork with some of the glaze (reserve the remaining glaze for basting and turning into a sauce).
7Roast: Add ¼ inch of water to the skillet (or to the baking dish, if using). Place the pork back in the skillet, fat side up. Place into the oven and roast for about 40 minutes, basting with more glaze every 10 minutes. Each time you baste, check the water level and add a splash if the pan looks dry.
8Continue roasting and basting until the internal temperature reaches 130°F. Baste once more, then roast an additional 5 minutes, which should bring it closer to 140°F.
9Let it rest: Transfer the pork to a plate or cutting board with a lip to catch juices. Tent loosely with foil and rest for 15 minutes. (The internal temperature will rise even more as it rests.)
10Reduce the glaze: While the pork rests, bring the remaining glaze to a simmer and simmer until it thickens to a sauce-like consistency. (Check that the glaze reaches 165°F (74°C) before serving it with your pork loin roast.)
11Serve: Slice the pork into thick slices and generously spoon some of the glaze over the top before serving.
Adam and Joanne's Tips
- Storing: Keep in an airtight container in the fridge for up to 4 days. Reheat in the oven or in a skillet on the stovetop (covered with a lid).
- Pork temperature: For juicy, tender results, remove the pork from the oven around 135°F. After resting, it should reach 140 to 145°F, the sweet spot for doneness. If you want it more done, keep it in the oven until your desired temperature, but remember it will continue to rise while resting.
- Substitute dried sage: Use a third of the amount of fresh sage (about 4 teaspoons).
- The nutritional information provided are estimates. We assumed a 4 pound boneless pork loin and all of the glaze ingredients.