Honey Garlic Pork Loin
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Honey Garlic Pork Loin is my gift to your kitchen. This spectacular pork is perfectly seasoned, wonderfully moist, and coated in a finger licking honey garlic glaze. If you’ve ever found your pork tasting a little lack lustre, this recipe is your new go to.
Gone are the days of dry, bland pork! Does anyone think pork gets a bit of a bad rap? I think it’s because people aren’t cooking it with its needs in mind, or highlighting the simple, savory flavors of this wondrous meat.
What do I mean when I say that pork’s needs aren’t being met? Well for many years now many kitchens across this continent have been over cooking it! The standard for fully cooked and safe pork is now 145F. This is wonderful because at the old standard of 170F, pork ended up being incredibly dry and chewy.
Now it’s time to get into the main event, the star of the show, the one the only – the honey garlic pork loin. I love pork loin as it’s a cut that roasts down really well in the oven and doesn’t require too much fuss. We’re working with some great basic protein techniques today, dry rub and a glaze, these two tools can transform any protein from meh to more, please!
Ingredients
Pork
- Pork – I used pork loin today, we want something that roasts well in the oven.
- Butter – Unsalted as we want to control the sodium content of our dish. This is what we’re going to brown our pork in.
Rub
- Spices – Garlic powder, onion powder, Italian seasoning, and smoked paprika.
- Seasoning – Salt and pepper to taste.
Glaze
- Honey – Well it’s in the name isn’t it! We want a nice, thick, sweet addition to ensure our glaze cooks down well and offers some sweetness. You can substitute this for maple syrup if you’d prefer.
- Garlic – Use as much or little as you like.
- Soy sauce – To add some umami flavor to this sauce.
- Sugar – We’re using some brown sugar to add dimension and molasses notes to our glaze. This will help round out the sweetness in our glaze and give us some depth of color.
- Pineapple juice – A tangy addition! Yes believe me pineapple and pork were made for each other – it’s why it ended up on pizza! Even if you’re not a fan, I definitely encourage you include this ingredient. It lends some needed liquid and brightness.
- Slurry – Cornstarch and warm water, this will ensure we get the thick texture we want.
How To Make Honey Garlic Pork Loin
- Preheat oven to 375 F degrees.
- Create the rub: In a small bowl whisk together all the rub ingredients together. Sprinkle the rub over the entire surface of the pork pressing firmly to get everything covered.
- Brown the pork: In a large skillet, melt the butter. Place the pork loin in the skillet and sear the pork over high heat on all sides until nicely browned.
- Cook the pork: Transfer the skillet to the oven and roast uncovered for 70 to 80 minutes or until the internal temperature of the pork is at least 145F to 155F.
- Create the glaze: Meanwhile, in a small saucepan melt the butter over medium heat then add the garlic and cook for 30 seconds until aromatic. Add the honey, brown sugar, soy sauce, pineapple juice to the saucepan, whisk well and bring to a slight boil.
- Thick the glaze: Whisk the cornstarch with the water and add the slurry to the saucepan. Whisk until slightly thickened. Remove from heat and set aside.
- Finish the dish: When the pork has reached the desired temperature remove the skillet carefully from the oven and baste with the honey garlic sauce. Place the skillet back in the oven and broil it on high for 3 additional minutes, or until the sauce caramelizes. Remove the loin from the oven and allow to rest for 10 – 15 minutes before slicing.
Bone In Or Boneless Pork?
You can use bone in or boneless pork loin, whichever you prefer is completely up to you. If you use bone in and a meat thermometer just be sure the thermometer isn’t touching the bone.
How Else Can I Make Honey Garlic Pork Loin
Slow cooker
You can definitely make this dish in the slow cooker, just follow these steps:
- Create the rub as described above and rub over the loin. Sear the pork loin on all sides in olive oil. Layer sliced onion on the bottom of the slow cooker to prevent the pork loin from burning.
- Place the pork loin in your slow cooker and cook on LOW for 4 – 6 hours. Create your glaze according to recipe instructions and broil the loin as described in step 7 as well.
Pressure cooker/Instant Pot
- Create the rub as described above and rub over the loin. Sear the pork loin on all sides in olive oil on the saute setting once it has heated up according to manufacture directions.
- Remove the pork loin from the pressure cooker and pour in a half cup of broth. Place the trivet in the cooker and place the loin on top. Seal the lid securely and select the meat/stew setting and allow it to cook for 17 minutes.
- Allow the pressure to release and remove the lid before removing the pork loin and allowing to rest. Create your glaze according to recipe instructions and broil the loin as described in step 7 as well.
Some Tips
- Get a meat thermometer! We want to guarantee our loin reaches an internal temperature of at least 145 F degrees and the best way to do this is through accuracy.
- Baking at a high temperature will give you nicely browned pork with delicious crispy bits while keeping the inside perfectly juicy.
- Be sure to let it rest! Otherwise your meat will end up dry and no one wants that. If you’d like even more help while it rests feels free to cover the dish in aluminum foil before slicing up and serving.
What To Pair With Honey Garlic Pork Loin
This entree pairs greatly with a lot of delicious side dishes, here are some suggestions:
- Creamy Polenta
- Italian Roasted Mushrooms And Veggies
- Roasted Fingerling Potatoes
- Mashed Potatoes
- Old Fashion Green Beans
How Can I Re Purpose Leftover Pork Loin?
There’s lots you can do with your leftover Honey Garlic Pork Loin! You can incorporate it into so many dishes, let’s get into some of these transformations!
- Mexican Pork Stew
- Substitute it for the chicken in this Enchilada Rice Casserole
- Cuban Panini
- You can substitute it for the chicken in this Pad See Ew recipe
- Add it to this Chow Mein for a savory addition
Leftovers
Fridge
To keep this pork loin fresh in the fridge, store it in a shallow airtight container or wrapped tightly in aluminum foil and it will keep for 3 – 4 days.
Freezer
If you’d like to make this pork loin ahead, you can store it in an airtight container or in freezer bags with the air pressed out for 4 – 6 months. Allow the roast to thaw in the fridge overnight before reheating in the oven at 350 F degrees till the pork is heated through.
Craving More Pork? Try These Delicious Recipes:
- Rosemary Garlic Pork Roast
- Perfect Pulled Pork
- Korean Style Pork Chops
- Perfect Pork Tenderloin
- Pork Schnitzel
- Ranch Pork Chops And Potatoes Sheet Pan Dinner
- Pork Carnitas
- Cranberry Pork Roast
- Pork Loin Roast
- Apple Stuffed Pork Loin
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Honey Garlic Pork Loin
Video
Ingredients
- 3 pound pork loin
- 2 tablespoon butter (unsalted)
For Rub
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon pepper
For Honey Garlic Glaze
- 2 tablespoon butter
- 6 cloves garlic (minced)
- ½ cup honey
- ¼ cup brown sugar
- ¼ cup soy sauce
- ½ cup pineapple juice (or orange juice)
- 1 tablespoon cornstarch
- 2 tablespoon water
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 375℉.
- In a small bowl whisk together all the rub ingredients together. Sprinkle the rub over the entire surface of the pork pressing firmly to get everything covered.
- In a large skillet, melt the butter. Place the pork loin in the skillet and sear the pork over high heat on all sides until nicely browned.
- Transfer the skillet to the oven and roast uncovered for 70 to 80 minutes or until the internal temperature of the pork is at least 145 F° to 150 F°.
- Meanwhile, in a small saucepan melt the butter over medium heat then add the garlic and cook for 30 seconds until aromatic. Add the honey, brown sugar, soy sauce, pineapple juice to the saucepan, whisk well and bring to a slight boil.
- Whisk the cornstarch with the water and add the slurry to the saucepan. Whisk until slightly thickened. Remove from heat and set aside.
- When the pork has reached the desired temperature remove the skillet carefully from the oven and baste with the honey garlic sauce. Place the skillet back in the oven and broil it on high for 3 additional minutes, or until the sauce caramelizes.
- Let the loin rest for 5 to 10 minutes before slicing it and serving. Serve with leftover honey garlic sauce.
Notes
- To keep this pork loin fresh in the fridge, store it in a shallow airtight container or wrapped tightly in aluminum foil and it will keep for 3 – 4 days.
- If you’d like to make this pork loin ahead, you can store it in an airtight container or in freezer bags with the air pressed out for 4 – 6 months. Allow the roast to thaw in the fridge overnight before reheating in the oven at 350 F degrees till the pork is heated through.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Turned out amazing. Easy to follow. Ingredients on hand. What more could I ask for?!? Leftovers…..I wish there were leftovers:(
Right? Well you can always make some more! 😉
My family could not get enough of the pork I made using this recipe. Even my kids, who are selective eaters, wanted seconds. It was perfect! I’m making it again this week.
So glad to hear that your family enjoyed it, especially the kiddos! It’s always a win when we find something that the selective eaters love. Enjoy making it again this week!
Fantastic recipe. Have made it three times now and can’t wait to make it again.
I put cut up red potatoes (after stirring them in oil, salt and pepper) in the pan with the pork. Then cover all with the glaze for the last ten min., then broil.
I made this recipe for my daughter in her new home. Even the 7 year old picky eater asked for seconds.
Hi Jo, I’ve bought my pork loin ready to cook this delicious recipe. My question is…there seems to be a lot of fat (with rind on still) so I was wondering if I should cut some off or leave it as is and drain the excess fat (melted in the dish I assume) at the end before returning to the oven with the glaze? I know that it needs some fat to retain moisture while cooking. Thanks for your advice.
Great question! Pork loin can sometimes have a cap of fat, and you’re right that some fat helps to keep the meat juicy and flavorful during cooking. I recommend leaving the majority of the fat cap on. As it cooks, the fat will render out and help to baste the pork, keeping it moist and tender.
However, if you feel the layer of fat is excessively thick, you can trim it down a bit. Aim to leave about a 1/4-inch layer of fat for the best balance of flavor and texture. As for the rind, you can leave it on, it will add extra flavor and texture, especially if you like a bit of a crunch.
When it comes to the glazing step, you’ll likely find that a lot of the fat has rendered out and collected in the bottom of your roasting dish. You can choose to drain off some of this before glazing if you’d like, but be careful not to remove all of the juices, as they’ll contribute to the final flavor of your dish.
I hope this helps, and I can’t wait to hear how your pork loin turns out!
Thank you Jo for your prompt response. I will follow your suggestion and trim some of the fat, leave the rind on and do as you suggest with the glaze. I’ll let you know how it goes but it is sure to be delicious!
Yes I made this, today for dinner. Everyone was thrilled with it. My partner and I, two of his daughters and7 grandchildren. We enjoyed it very much.
I have my pork loins resting to finish it off and I cannot wait to dig in. The sauce is out of this world…I have been tasting it over and over I think I downed a quarter of it already. Also added pineapple chunks…so delicious!
Great recipe for pork loin,we loved it so juicy and tender and the sauce was delicious.
Thank for sharing this recipe.
Fantastic. Best pork loin ever!
My wife and I really like this recipe.
This was hands down one of the best tenderloin recipes I have made!! I am not a bug Italian seasoning fan so I did leave that out and added a pinch of cayenne pepper…..my husband and son were blown away!! This is definitely on the make again list!!
Any tips on how to make this in an Instant Pot? My adult son asked me to do that with one of his pork loin roasts (3 pounds, 2 1/2″ thick). TIA
Yes, there are instructions on how to do it in the recipe post:
https://www.jocooks.com/recipes/honey-garlic-pork-loin/#How_Else_Can_I_Make_Honey_Garlic_Pork_Loin
This recipe was great. Nice flavour, crispy crust and a delicious glaze, definitely will make again. My roast weighed in at 7.68lbs so I adjusted the cook time and temp to 350 for 2hrs and 50 min. It came out at 148F and was good but next time I’ll take it out ten minutes earlier. The family will be enjoying tasty roast, wraps, sandwiches and pork and beans for a week.
Will absolutely use this glass on ribs!!!! It was sooooo good!
That’s wonderful, we’re so glad you enjoyed it!
I agree, the glaze would be amazing on chicken ribs, pork chops, or shrimp, breaded or grilled meat.
I tried this recipe last night with one hopefully minor substitution (apple juice for pineapple juice as we didn’t have any pineapple juice in the house). It was absolutely amazing and my husband LOVED it! He’s not so easy to please when it comes to trying new recipes. Thank you for this one! It is definitely one we will repeat!
My pleasure, Nancie! Glad you enjoyed it!