Pork Loin Roast Recipe

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  Pork Loin(2268g)

  Boneless pork loin roast. Wider and fattier than tenderloin — both work.

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  Olive oil(23g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Paprika, Ground(10g)
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  Brown sugar(5g)
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  Garlic powder(5g)
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  Onion powder(5g)
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  Chili powder(5g)
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  2 teaspoons coarse salt
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  ½ teaspoon cracked pepper
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  Honey(120g)
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  Unsalted Butter(120g)
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  Garlic(360g)
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  Soy Sauce, Low Sodium(45g)
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  Vinegar, Rice(30g)
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  1 pinch salt (large)
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  ½ teaspoon cracked black pepper
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  Low Sodium Beef Broth(120g)
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  ½ cup water (FOR OVEN METHOD ONLY)
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  Cornstarch(20g)

Instructions

1. 1Pat the pork loin dry with paper towels. In a small bowl, combine the paprika, brown sugar, garlic powder, onion powder, and chili powder. Rub this mixture evenly over all sides of the pork, pressing gently so it adheres.
2. 2Heat the olive oil in a large skillet over medium-high heat. Once shimmering, place the pork in the pan and sear for 3–4 minutes per side until golden brown and the spice rub darkens slightly. Transfer the seared pork to a cutting board.
3. 3In the same skillet, melt the butter over medium heat while scraping up the browned bits from the bottom. Add the fresh garlic and sauté for 1 minute until fragrant. Stir in the soy sauce, rice vinegar, honey, and beef broth. Bring to a rapid simmer for 1 minute, then remove from heat.
4. 4Return the seared pork to the skillet, turning to coat it with sauce. Cover and cook over medium-low heat for 25–30 minutes, turning the pork halfway through, until an instant-read thermometer inserted into the thickest part registers 145°F.
5. 5Transfer the pork to a cutting board and tent loosely with foil. Let rest for 10–15 minutes. Pour the pan juices into a separate pot and bring to a simmer over medium-high heat for 1–2 minutes.
6. 6In a small bowl, whisk the cornstarch with 3 tablespoons of water to form a slurry. Slowly whisk this into the simmering sauce and cook for 3–5 minutes, stirring occasionally, until thickened to a honey-like consistency and no longer cloudy.
7. 7Slice the pork against the grain into ½-inch-thick pieces. Divide the sliced pork evenly into 8 airtight containers while still warm, then pour the sauce equally over each portion.
8. 8Seal containers and refrigerate for up to 4 days. Reheat gently in a skillet over low heat or in the microwave until warmed through before serving.