Honey Garlic Pork Roast

Sticky, caramelized, and impossibly juicy — this Honey Garlic Pork Roast takes a whole pork loin roast and turns it into the centerpiece of the table. The roast is seared for deep color, then roasted low and slow while a glossy honey-garlic glaze caramelizes into a lacquered, golden crust. Every slice is tender, savory-sweet, and begging for a second helping. Sunday dinner just got a whole lot more exciting.

Ingredients

• 1 boneless pork loin roast (3 to 4 lbs), trimmed of excess fat
• 1 1/2 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 2 tbsp olive oil
• 1/2 cup honey
• 6 garlic cloves, minced
• 1/4 cup soy sauce
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp fresh rosemary, finely chopped
• 1 tsp fresh thyme leaves
• 1/2 tsp red pepper flakes (optional)
• 3 tbsp unsalted butter
• 2 tbsp fresh parsley, chopped, for garnish

Instructions

1. Prep the oven and roast: Preheat the oven to 350°F (175°C). Pat the pork loin roast dry and tie it with kitchen twine at 2-inch intervals for even cooking.
2. Season generously: Rub the roast all over with the salt, pepper, smoked paprika, and garlic powder.
3. Sear for color: Heat the olive oil in a large Dutch oven or oven-safe skillet over medium-high heat. Sear the roast on all sides until deeply golden, about 8-10 minutes total.
4. Make the glaze: In a small bowl, whisk together the honey, minced garlic, soy sauce, vinegar, Dijon, rosemary, thyme, and red pepper flakes.
5. Glaze and roast: Pour the glaze over the seared roast, turning to coat. Roast in the oven for 1 hour to 1 hour 15 minutes, basting with the pan glaze every 20 minutes, until the internal temperature reaches 140°F.
6. Rest: Transfer the roast to a cutting board, tent loosely with foil, and rest 15 minutes (the temperature will rise to a juicy 145°F).
7. Finish the sauce: While the roast rests, simmer the pan glaze over medium heat with the butter for 3-4 minutes until thickened and glossy.
8. Slice and serve: Remove the twine, slice the roast into thick slices, drizzle with the warm honey-garlic sauce, and garnish with fresh parsley.

Pro tip: Tying the roast with twine keeps it a uniform thickness so it cooks evenly — and don’t skip the rest; a roast this size needs 15 full minutes to reabsorb its juices.

Estimated nutrition per serving: 480 calories, 42g protein, 22g carbs, 24g fat.