This roasted pork loin is the centerpiece of cherished memories. A perfectly seasoned, juicy roast is seared to a golden brown, then oven-roasted to tender perfection alongside hearty vegetables. The final touch is a glossy, homemade glaze that caramelizes into a sticky, sweet, and savory crust. It’s a timeless, one-pan wonder destined for Sunday dinners and holiday feasts.
Yields: 6-8 servings
Prep Time: 30 minutes (plus 1-2 hours marinating)
Cook Time: 60-75 minutes
Total Time: About 2 hours
Ingredients
For the Pork & Vegetables:
1 (3.5-4 lb) pork loin roast
4 large carrots, peeled and chopped into 2-inch pieces
4 large white potatoes, halved
2 medium onions, halved
1 ½ tablespoons olive oil
For the Dry Rub:
3 tablespoons brown sugar
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground mustard
1 teaspoon ground cumin
1 teaspoon ground ginger
½ teaspoon dried thyme
½ teaspoon dried marjoram
¼ teaspoon cayenne pepper
¼ teaspoon red pepper flakes
Salt and black pepper, to taste
For the Glaze:
1 tablespoon butter
2 cloves garlic, minced
¼ cup pineapple or orange juice
3 tablespoons honey
3 tablespoons low-sodium soy sauce
2 tablespoons ketchup
1 tablespoon apple cider vinegar
1 ½ tablespoons spicy brown mustard
1 tablespoon fresh ginger, grated
Salt and black pepper, to taste
Instructions:
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