Roasted Pork Loin
When it comes to hearty, soul-satisfying meals, this Roasted Pork Loin is a true keeper. Rich in flavor and steeped in tradition, it’s the kind of comfort food that brings generations together—often made just the way Grandma did, with no need for fancy updates.
Roasted Pork Loin carries the charm of old-fashioned cooking, passed down through family kitchens with love and consistency. It’s simple, nourishing, and deeply familiar—the kind of dish that feels like home.
🧾 Ingredients (Table Format)
| Main Ingredients | |
|---|---|
| Pork Loin Roast | 3.5 to 4 pounds |
| Carrots | 4 large, peeled and chunked |
| Potatoes | 4 large white, halved |
| Onions | 2 medium, halved |
| Olive Oil | 1 ½ tbsp |
| Brown Sugar | 3 tbsp |
| Garlic Powder | 1 tsp |
| Ground Mustard | ½ tsp |
| Onion Powder | ½ tsp |
| Ground Cumin | 1 tsp |
| Ground Ginger | 1 tsp |
| Thyme Leaves | ½ tsp |
| Marjoram | ½ tsp |
| Cayenne Pepper | ¼ tsp |
| Red Pepper Flakes | ¼ tsp |
| Glaze Ingredients | |
|---|---|
| Butter | 1 tbsp |
| Garlic Cloves (minced) | 2 |
| Pineapple Juice (or Orange) | ¼ cup |
| Honey | 3 tbsp |
| Soy Sauce (low sodium) | 3 tbsp |
| Ketchup | 2 tbsp |
| Vinegar (preferably cider) | 1 tbsp |
| Brown Mustard (spicy) | 1 ½ tbsp |
| Fresh Ginger | 1 tbsp |
| Salt and Pepper | To taste |
🔪 Instructions
- Prep the Pork: Trim excess fat from the roast, leaving about ¼ inch for flavor.
- Season Generously: Mix all dry spices and rub thoroughly over the pork. Cover and refrigerate for 1–2 hours.
- Sear for Flavor: Heat olive oil in a Dutch oven until sizzling. Sear the roast on all sides until browned.
- Roast with Veggies: Transfer the pork to a roasting dish. Arrange carrots, potatoes, and onions around it.
- Bake: Roast in a preheated oven at 375°F for 60–75 minutes, or until the internal temperature reaches 145°F.
- Make the Glaze: While roasting, melt butter in a saucepan. Add garlic and cook for 1 minute. Stir in juice, honey, soy sauce, ketchup, vinegar, mustard, ginger, salt, and pepper. Simmer for 2–3 minutes.
- Baste Often: Every 15 minutes, brush the roast with the glaze for a rich, caramelized finish.
- Rest and Serve: Once done, tent loosely with foil and let rest for 15 minutes. Slice and serve with roasted vegetables and extra glaze.
