Pork Loin Roast Recipe

How To Make Easy Pork Loin Roast cooked with the most incredible
Honey Garlic Butter Sauce! Oven and Slow Cooker Methods included!

Prep Time
10 mins

Cook Time
1 hr 5 from 29 votes

REST
15 mins

Course: Dinner Cuisine: American Servings: 8 serves Calories: 508kcal

Author: Karina

Ingredients
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:
1/2 cup low sodium stock (or broth), beef or chicken
1/2 cup water
4 teaspoons cornstarch (cornflour)

Instructions
PORK LOIN:
1. Pat dry pork with paper towel. Combine 1 tablespoon of oil with rub ingredients. Season
pork, rubbing the mixture into the meat.
2. 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:
1. 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:
1. 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.
2. Transfer pork onto serving dish and tent loosely with foil. Let rest for 10-15 minutes.
3. 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.
4. 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. Slice pork and serve drizzled with Honey Garlic Butter Sauce.

OVEN ROAST:
1. Preheat oven to 350°F (175°C).
2. Place seared/browned seasoned pork in a roasting pan.
3. Prepare sauce, as above. Reserve 1/2 cup sauce for basting. Pour remaining sauce over
pork.
4. Add in 1/2 cup stock and 1/2 cup water around the pork.
5. 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.)
6. Transfer pork onto serving plate and baste with pan juices. Tent loosely with foil and let
rest for 10-15 minutes..
7. 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).
8. 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.

Nutrition
Calories: 508kcal | Carbohydrates: 21g | Protein: 52g | Fat: 24g | Saturated Fat: 11g | Cholesterol:
173mg | Sodium: 904mg | Potassium: 908mg | Fiber: 1g | Sugar: 18g | Vitamin A: 638IU | Vitamin
C: 1mg | Calcium: 20mg | Iron: 2mg