Pork Loin Roast Recipe

Ingredients
PORK LOIN:
- 4-5 pound pork loin roast (trimmed of skin and fat)
- 1 ½ tablespoons olive oil (divided)
RUB:
- 2 teaspoons paprika (mild or smoked)
- 1 teaspoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½-1 teaspoon red chili powder (optional)
- 2 teaspoons coarse salt
- ½ teaspoon cracked pepper
HONEY GARLIC BUTTER SAUCE:
- ½ cup honey
- ½ cup unsalted butter
- 6 cloves garlic (finely chppped or minced)
- 3 tablespoons low sodium soy sauce
- 2 tablespoons rice wine vinegar (or cider vinegar)
- 1 pinch salt (large)
- ½ teaspoon cracked black pepper
ADDITIONAL:
- ½ cup low sodium beef stock (or chicken stock/broth, FOR OVEN METHOD ONLY)
- ½ cup water (FOR OVEN METHOD ONLY)
- 4 teaspoons cornstarch
Instructions
- 1
PORK LOIN:
- 2
Pat dry pork with paper towel. Combine 1 tablespoon of oil with rub ingredients. Season pork, rubbing the mixture into the meat.
- 3
Heat remaining oil (about 2 teaspoons) in a large pan or skillet over medium heat. Sear pork all over until golden browned, rotating the pork around to avoid spices burning.
- 4
SAUCE:
- 5
Melt butter in the same pan the pork was in while scraping up any leftover bits in the pan. Add garlic and sauté for 1 minute until fragrant. Stir in remaining sauce ingredients; bring to a rapid simmer for 1 minute.
1 min - 6
SLOW COOK:
- 7
Place seared pork in a 6-qt (litre) slow cooker. Pour sauce over pork; cover with lid and cook on LOW heat setting for 4 - 5 hours.
- 8
Transfer pork onto serving dish and tent loosely with foil. Let rest for 10-15 minutes.
15 min - 9
While pork is resting: pour juices from the slow cooker bowl into a pot large enough to fit the liquid. Bring to a simmer over medium-high heat.
- 10
Mix 2 tablespoons of the juices with 4 teaspoons of cornstarch (cornflour). Whisk cornstach slurry into sauce and let simmer for a good 5 minutes, or until thickend into a syrup-like consistency. (For a thicker sauce, repeat this step with 1 teaspoon cornstarch mixed with 2 teaspoons water. Add into sauce and cook until thickened (please note: sauce will thicken as it cools). Continue this step until reaching your desired consistency.)
5 min - 11
Slice pork and serve drizzled with Honey Garlic Butter Sauce.
- 12
OVEN ROAST:
- 13
Preheat oven to 350°F (175°C).
- 14
Place seared/browned seasoned pork in a roasting pan.
- 15
Prepare sauce, as above. Reserve ½ cup sauce for basting. Pour remaining sauce over pork.
- 16
Pour ½ cup stock and ½ cup water around the pork.
- 17
Cover and roast for 20 minutes. Baste with half of the reserved sauce and continue roasting, uncovered, for a further 15 minutes. Baste again and roast for a further 10-15 minutes, or until a meat thermometer registers 145°F (62.5°C) in the thickest part.(If pan dries out while cooking (it shouldn't), add a little more water.)
20 min - 18
Transfer pork onto serving plate and baste with pan juices. Tent loosely with foil and let rest for 10-15 minutes..
15 min - 19
Scrape up any browned bits leftover in the pan, mixing them through the pan juices and pour juices into a pot. Whisk cornstarch into an additional ½ cup water, whisk cornstarch slurry into the sauce and bring to a simmer. Slowly add in ¼ cup - ½ cup additional, if needed, until reaching a honey-like consistency. (Please note: sauce will thicken as it cools).
- 20
Slice pork and drizzle with Honey Garlic Butter Sauce.
Nutrition
Per serving (based on 8 servings)


