Pork Loin Roast Recipe

• •
  4 lbs Pork Loin

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

• •
  1.5 tbsp Olive oil

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

• •
  2 tsp Paprika, Ground
• •
  1 tsp Brown sugar
• •
  1 tsp Garlic powder
• •
  1 tsp Onion powder
• •
  0.5 tsp Chili powder
• •
  2 tsp 2 teaspoons coarse salt
• •
  0.5 tsp ½ teaspoon cracked pepper
• •
  0.5 cup Honey
• •
  0.5 cup Unsalted Butter
• •
  6 Garlic(18g)
• •
  3 tbsp Soy Sauce, Low Sodium
• •
  2 tbsp Vinegar, Rice
• •
  1 1 pinch salt (large)
• •
  0.5 tsp ½ teaspoon cracked black pepper
• •
  0.5 cup Low Sodium Beef Broth
• •
  0.5 cup ½ cup water (FOR OVEN METHOD ONLY)
• •
  4 tsp Cornstarch

Instructions

1. 1Preheat your oven to 375°F. Pat the pork loin roast dry. In a small bowl, mix the paprika, brown sugar, garlic powder, onion powder, red chili powder, coarse salt, and cracked pepper. Drizzle 1 tablespoon of the olive oil over the pork, then rub the spice mixture evenly over all sides, pressing firmly so it adheres.
2. 2Heat the remaining ½ tablespoon olive oil in a large oven-safe skillet or roasting pan over medium-high heat until shimmering. Sear the pork for 3–4 minutes per side until a deep golden crust forms and the spice rub darkens slightly. Remove the pork and set aside.
3. 3Pour the beef stock and water into the bottom of the roasting pan. Return the seared pork loin to the pan. Roast uncovered at 375°F for 45–60 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F and the exterior is caramelized.
4. 4While the pork roasts, prepare the honey garlic sauce. Melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the honey, soy sauce, rice wine vinegar, a large pinch of salt, and cracked black pepper. Bring to a gentle simmer for 2 minutes, then remove from heat.
5. 5Transfer the roasted pork to a cutting board and tent loosely with foil to rest for 10–15 minutes. Pour the pan drippings into the saucepan with the honey garlic mixture and bring to a simmer over medium-high heat.
6. 6Whisk the cornstarch with 4 teaspoons of water to form a smooth slurry. Slowly pour the slurry into the simmering sauce while whisking constantly. Cook for 3–4 minutes until the sauce thickens to a glossy, honey-like consistency and turns clear.
7. 7Slice the rested pork against the grain into ½-inch-thick pieces. The interior should be pale with just a hint of pink and fully juicy throughout.
8. 8Divide the sliced pork evenly into meal-prep containers and spoon the honey garlic sauce equally over each portion. Seal and refrigerate for up to 4 days.