PORK LOIN RECIPE

Pork Loin Roast

Delicious Pork Loin Roast

Skinless and boneless pork loin means it is  a lean cut of pork. To get the best flavours out of it, you will need a good sauce! This recipe with Honey Garlic Butter Sauce is perfect to keep your guests asking for more.

The key to any recipe is a quality cut of meat. Here at Meat At The Mount we offer farm fresh restaurant quality meat. Check out our PORK LOIN ROAST available for next day delivery. Sign up to our mailing list to get our weekly freebies and offers to help you save on your grocery bills!

This recipe is best with PORK LOIN not a pork tenderloin, pork loin is a thicker and wider cut usually found with a fatty layer on top. Pork Tenderloin is long and a lot thinner.

  • 10 mins
  • 1 hr
  • Serves 2-3

PORK LOIN:

  • 4-5 pound (2-2.5 kg) pork loin roast, trimmed of skin and fat
  • 1 1/2 tablespoons olive oil, divided

RUB:

  • 2 teaspoons paprika (mild or smoked)
  • 1 teaspoon brown sugar
  • 1 teaspoon each 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 chppped 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

ADDITIONAL:

PORK LOIN ROAST:

  • Pat dry pork with paper towel. Combine 1 tablespoon of oil with rub ingredients. Season pork, rubbing the mixture into the meat.
  • 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.

SAUCE:

  • 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.

SLOW COOK:

  • 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.
  • Transfer pork onto serving dish and tent loosely with foil. Let rest for 10-15 minutes.
  • 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.
  • 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.)

  • Slice pork and serve drizzled with Honey Garlic Butter Sauce.

OVEN ROAST:

  • Preheat oven to 350°F (175°C).
  • Place seared/browned seasoned pork in a roasting pan.
  • Prepare sauce, as above. Reserve 1/2 cup sauce for basting. Pour remaining sauce over pork.
  • Add in 1/2 cup stock and 1/2 cup water around the pork.
  • 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, 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.)

  • Transfer pork onto serving plate and baste with pan juices. Tent loosely with foil and let rest for 10-15 minutes..
  • Scrape up any browned bits leftover in the pan, mixing them through the pan juices and pour juices into a pot. Whisk in cornstarch/stock and water mixture and bring to a simmer. Slowly add in 1/4 cup water, whisk, then add a nother 1/4 cup if needed, until reaching a honey-like consistency. (Please note: sauce will thicken as it cools).
  • Slice pork and drizzle with Honey Garlic Butter Sauce.

NOTES

Use skinless, boneless pork, trimmed of excess fat to avoid fat melting into our braising liquid/sauce.