Yield: 6
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
No Ratings
Ingredients
- Ingredients for Pork Loin and Vegetables
- 3 tablespoons of brown sugar
- 1 teaspoon of ground ginger
- 1 teaspoon of ground cumin
- ½ teaspoon of garlic powder
- ½ teaspoon of onion powder
- ½ teaspoon of ground mustard
- ½ teaspoon of thyme leaves
- ½ teaspoon of marjoram
- ¼ teaspoon of ground cayenne pepper
- ¼ teaspoon of crushed red pepper
- 1½ tablespoons of olive oil
- 3½ to 4 pounds of boneless pork loin roast
- 4 medium-sized potatoes, halved
- 4 large carrots, peeled and cut into chunks
- 2 medium onions, halved
- For the Honey Mustard Garlic Glaze
- 1 tablespoon of butter
- 2 cloves of garlic, minced
- ¼ cup of pineapple or orange juice
- 3 tablespoons of honey
- 1½ tablespoons of spicy brown mustard
- 3 tablespoons of low sodium soy sauce
- 2 tablespoons of ketchup
- 1 tablespoon of cider vinegar
- 1 tablespoon of freshly grated ginger (or 1 teaspoon dried ginger)
- Kosher salt and fresh ground black pepper to taste
Instructions
- Remove any excess fat thicker than ¼ inch from the pork loin and dry it with paper towels.
- Mix the brown sugar, ginger, cumin, garlic powder, onion powder, ground mustard, thyme leaves, marjoram, cayenne pepper, and crushed red pepper in a small bowl. Thoroughly rub this mixture over the pork loin, then chill it in the refrigerator for 1-2 hours.
- Warm the olive oil in a sizable skillet or Dutch oven until it’s hot enough to make a water droplet sizzle and pop. Sear the roast on both sides until it turns a rich golden brown color. Transfer it to a large roasting pan or casserole dish, accompanied by the halved potatoes, carrots, and onions. Roast in an oven preheated to 375 degrees for 1 to 1¼ hours, or until the pork’s internal temperature reaches 145 degrees.
- While the pork is roasting, melt the butter in a small saucepan over low heat. Sauté the minced garlic for 1 minute, stirring continuously. Add the pineapple or orange juice, honey, spicy brown mustard, soy sauce, ketchup, cider vinegar, and ginger. Season with salt and pepper, then let it simmer for 2-3 minutes. Use this glaze to baste the roast every 15-20 minutes. Once done, let the pork loin rest for 15 minutes, covered loosely with aluminum foil.