Kitchen notes · a little help before you start
Honey Garlic Pork Loin
Honey-garlic pork is an inviting roast to carve when everyone is hungry. The sweet, savory sauce glosses the outside, with more waiting to spoon over the slices. Let the meat have its rest, then bring a few slices to your plate with a generous helping of sauce.
- Prep
- 15 min
- Cook
- 80 min
- Total
- 95 min
- Original yield
- Serves 6
- Ingredients
- 16 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Main course
- Primary protein
- Pork
- Cuisine
- American
- Cooking method
- Roasting · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Press on the dry rub
Mix the rub first and press it firmly over the pork's entire surface before searing in the skillet.
2. Sear all sides before roasting
Brown the rubbed pork on all sides in butter before transferring the skillet into the oven for the uncovered roast.
3. Make a separate starch slurry
Whisk cornstarch and water together before adding to the simmering honey sauce, then whisk until slightly thickened.
Get to know the ingredients
Minced garlic for sauce
The fresh minced garlic cooks briefly in the saucepan butter before honey, sugar, soy sauce and juice join it.
Juice options
Pineapple juice is listed with orange juice as an alternative for the honey-garlic sauce made while the pork roasts.
Pork loin
The loin roasts as one piece after its rubbed surface is browned, then rests before being sliced for serving.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Honey Garlic Pork Loin
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Baste, broil and rest
Baste the roasted pork with sauce, give it the brief caramelizing broil, then rest before slicing and serving with more sauce.
A little more help as you go
Refrigerate leftover pork tightly covered
Keep it refrigerated for three to four days in a shallow airtight container or tightly wrapped in foil.
Thaw before reheating frozen pork
Thaw the frozen roast overnight in the refrigerator, then reheat in the oven until heated through.
A few questions you might have
Does the sauce cook in the roasting skillet?
It is made in a small saucepan while the pork roasts, then used to baste the pork before broiling.
Is the roast covered in the oven?
The directions roast the seared loin uncovered in its skillet before the sauce-basting and brief broiler finish.
When do I check the pork's temperature?
Check during the roasting stage with the listed internal-temperature range as your guide before basting and broiling.
Do I add dry cornstarch directly to the sauce?
Whisk it with water first to make the slurry, then add that to the saucepan and whisk until thickened.
What happens to extra honey-garlic sauce?
Keep it for serving alongside the rested, sliced pork after the roast has been basted and briefly broiled.
Any more cooking tips?
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.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
