How to prepare the most amazing honey garlic butter sauce for a simple pork loin roast! For a simple supper concept, oven and slow cooker techniques are presented.
Our pork loin recipe is easy to prepare and visually appealing enough to serve guests. This “no-stress” recipe will have the most amazing roast ready and on the table in no time, whether you use a crock pot OR your oven.
Our pork loin dish is another simple meal idea that will blow your mind, and it was inspired by our incredible Honey Garlic Butter Pork Chops.
Pork Loin Recipe
Being a lean cut of meat, skinless, boneless pork loin NEEDS an excellent sauce. It is PERFECT to cook it in a rich Honey Garlic Butter Sauce, which provides you with the perfect sauce to serve it with.
Apart from the succulent pork, the sauce is what makes this dish so special; you’ll remember it long after the leftovers have vanished.
For this recipe, make sure the pork loin you purchase is of high quality.
Pork loin, which should not be mistaken for pork tenderloin, is a bigger and wider cut that typically has a fatty layer on top. Long and somewhat leaner is pork tenderloin (see this recipe here for reference).
How Long Should a Pork Loin Roast Be Cooked?
Before you can enjoy this pork loin recipe’s excellent flavor, you must complete three stages.
- A delectable rub of paprika, garlic powder, onion powder, optional red chili powder, and brown sugar for caramelization is used to season the meat. To ensure that the spice stays and absorbs better, pat the meat dry with a paper towel beforehand.
- SEAR: The starting point of the DEEP flavor.
Pork loin cooks well and won’t dry out or taste bad when cooked slowly at a low temperature in a crock pot.
2 pounds (1 kg): 3 1/2 hours on low
3-5 pounds (1 1/2 – 2 1/2 kg): 4-5 hours on low
6 pounds (3kg): 6 hours on low
Pork loin can be roasted in the oven while being covered for the first 30 minutes to achieve steaming or braising. The brown sugar in the rub and the honey in the sauce will help the edges of the roast to sear and caramelize as they roast uncovered.
made with delectable pan juices that have been left in the baking pan or slow cooker after use. While cooking, this pork recipe makes its stock, blending it with the honey garlic sauce to produce some amazing flavors
All you need is rice with vinegar (or cider vinegar), honey, unsalted butter, low sodium soy sauce, and a strong garlic spike. Low sodium allows us to regulate the final product’s saltiness more.
There is PLENTY of sauce left over from this recipe to spread over rice, noodles, vegetables, and potatoes.
What degree of internal doneness is recommended for Pork Loin?
The National Pork Board advises cooking pig tenderloin, loin, chops, roasts, and other pork cuts to an internal temperature of 145° F (62°C), then giving them a 15-minute rest.
How to prepare Pork Loin in advance?
Up to a day in advance, you can prepare the pork and sauce:
- Pour sauce over seared/browned pork (store in your slow cooker bowl, baking pan, or a large, shallow dish).
- Cover and refrigerate for up to 12 hours.
- If preparing more than 12 hours ahead, keep the sauce in a separate dish.
- Slow cook or roast as per recipe.
Place in the refrigerator or freezer with the sauce for up to 3 days. The pork absorbs the sauce while being preserved, and the next day it tastes even better!
- 4-5 pound (2-2.5 kg) pork loin roast, trimmed of skin and fat
- 1 1/2 tablespoons olive oil, divided
- 2 teaspoons paprika (mild or smoked)
- 1 teaspoon brown sugar
- 1 teaspoon each of garlic powder and onion powder
- 1/2-1 teaspoon red chili powder, (optional)
- 2 teaspoons coarse salt
- 1/2 teaspoon black cracked pepper
HONEY GARLIC BUTTER SAUCE:
- 1/2 cup (6 oz | 170 g) honey
- 1/2 cup (125 g | 4 oz) unsalted butter
- 6 cloves garlic, finely chopped or minced
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice wine vinegar, (or cider vinegar)
- Good pinch of salt
- 1/2 teaspoon cracked black pepper
- 1/2 cup low sodium stock (or broth), beef or chicken
- 1/2 cup water
- 4 teaspoons cornstarch (cornflour)
- With a paper towel, pat the meat dry. Mix the ingredients for the rub with 1 tablespoon of oil. Rub the mixture into the pork to season it.
- In a big skillet or pan, heat the remaining oil (approximately 2 tablespoons) over medium heat. To prevent the spices from burning, turn the pork around as you sear it until it is golden brown all over.
- In the same pan that the pork was cooked in, melt the butter and scrape off any browned bits. Sauté the garlic for 1 minute, or until aromatic. Add the other sauce ingredients and stir. Simmer quickly for one minute.
- In a 6-qt (liter) slow cooker, add seared pork. Pour sauce over the pork, cover with a lid, and simmer for 4 to 5 hours on LOW heat.
- Pork should be placed on a serving dish with foil covering it loosely. Permit to rest for 10 to 15 minutes.
- Pour the juices from the slow cooker dish into a pot big enough to hold the liquid while the pork is resting. Melt over medium-high heat, then simmer.
- Combine 4 teaspoons of cornstarch with 2 tablespoons of the liquids (cornflour). Stir the cornstarch slurry into the sauce, then cook it for about 5 minutes, or until it thickens to a consistency similar to syrup.
- (Repeat this step using 1 teaspoon cornstarch and 2 teaspoons water for a richer sauce. Add to sauce and heat through thickening (please note: the sauce will thicken as it cools). Continue doing this until you get the uniformity you want.)
- Honey Garlic Butter Sauce should be poured over sliced pork while serving.
- The oven should be heated to 350°F (175°C).
- Put the seasoned, seared, or browned meat in the roasting pan.
- the sauce as described above. Save half a cup of sauce for basting. Give the meat the remaining sauce.
- Around the meat, add 1/2 cup of stock and 1/2 cup of water.
- For 20 minutes, roast with a cover. Roast for a further 15 minutes, uncovered, after basting with half of the reserved sauce.
- A meat thermometer should read 145°F (62.5°C) in the thickest part of the meat after another basting. If the pan dries out during cooking (which it shouldn’t), add a little extra water.
- Put the pork on a platter for serving and baste it with the pan juices. Allow resting for ten to fifteen minutes in a loose foil tent.
- Scrape up any browned parts that are still in the pan and add them to the pan juices before transferring the contents to a pot. Stir in the cornstarch/stock/water combination before simmering. When you attain a consistency that resembles honey, mix while adding 1/4 cup of water gradually. If necessary, add 1/4 cup. (Please note that as it cools, the sauce may thicken.)
- Drizzle honey garlic butter sauce over sliced pork.
Calories: 508kcal | Carbohydrates: 21g | Protein: 52g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 173mg | Sodium: 904mg | Potassium: 908mg | Fiber: 1g | Sugar: 18g | Vitamin A: 638IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 2mg