Easy Recipes for Boneless Pork Loin Roast

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How To Make Easy Pork Loin Roast cooked with the most incredible Honey Garlic Butter Sauce! Oven and slow cooker methods included for an easy dinner idea.

Our Pork Loin recipe is simple to throw together and impressive enough to feed your guests. Whether you choose a crock pot OR your oven, this  'no-stress' recipe will give you the most incredible roast ready and on the table in no time!

Inspired by our amazing Honey Garlic Butter Pork Chops , our pork loin recipe is another easy dinner recipe to rock your world.

PORK LOIN RECIPE

Skinless and boneless pork loin NEEDS a good sauce, being that it is a lean cut of meat. Cooking it in a deep flavoured Honey Garlic Butter Sauce is PERFECT and gives you the ideal sauce to serve it with!

Apart from the tender pork meat, the sauce is truly memorable — a dinner that you will be thinking about long after the leftovers have disappeared.

Make sure you get a good quality cut of Pork Loin for this recipe. Not to be confused with pork tenderloin, pork loin is a thicker and wider cut usually found with a fatty layer on top. Pork Tenderloin is long and a lot thinner (see this recipe here for reference).

HOW LONG DO YOU COOK A PORK LOIN ROAST

This pork loin recipe needs three steps before giving you an incredible tasting pork:

• SEASON: Seasoned in a delicious rub with paprika, garlic powder, onion powder, optional red chili powder and brown sugar for caramelization. Pat meat dry with paper towel first so that the seasoning sticks and absorbs better.
• SEAR:Where the DEEP flavour begins.
• COOK!

Slow cooking pork loin in a crock pot at a low temperature is perfect and isn't going to dry out or ruin your pork.

2 pounds (1 kg): 3 1/2 hours on low
3-5 pounds (1 1/2 – 2 1/2 kg): 4-5 hours on low
6 pounds (3kg): 6 hours on low

Oven roast pork loin covered for the first half hour which results in steaming/braising the meat. Then roast uncovered to get some beautiful charred/caramelized edges thanks to the brown sugar in the rub and the honey in the sauce.

SAUCE

Made with mouthwatering pan juices left in the slow cooker or baking pan when its done. This pork recipe creates its own stock while cooking, mixing through the honey garlic sauce to create some magnificent flavours.

Honey, unsalted butter, low sodium soy sauce, rice with vinegar (or cider vinegar), and a good kick of garlic is all you need. We use low sodium to better control how salty we want the end result.

This recipe makes SO MUCH SAUCE to drizzle all over rice, noodles, veggies and potatoes.

WHAT INTERNAL TEMPERATURE SHOULD PORK LOIN BE COOKED?

The National Pork Board recommends cooking pork loin, chops, roasts and tenderloin to an internal temperature of 145° F (62°C), followed by a 15-minute rest.

HOW TO MAKE PORK LOIN AHEAD OF TIME

Pork and sauce can be prepared up to 1 day ahead:

• Pour sauce over seared/browned pork (store in your slow cooker bowl, baking pan or a large, shallow dish).
• Cover and refrigerate for up to 12 hours.
• If preparing more than 12 hours ahead, keep the sauce in separate dish.
• Slow cook or roast as per recipe.

LEFTOVERS

Refrigerate with the sauce for up to 3 days, or freeze for 3 months. The sauce soaks through the pork while stored and tastes even better the next day!

MORE PORK RECIPES

Pork Chops With Creamy Mushroom Sauce
Crispy Pork Carnitas
Pork Roast With Crackle
Sticky Pork Ribs
Spinach Stuffed Pork Chops

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)

PORK LOIN:

• Pat dry pork with paper towel. Combine 1 tablespoon of oil with rub ingredients. Season pork, rubbing the mixture into the meat.

• 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:

• 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:

• 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.

• Transfer pork onto serving dish and tent loosely with foil. Let rest for 10-15 minutes.

• 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.

• 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.)

• Slice pork and serve drizzled with Honey Garlic Butter Sauce.

OVEN ROAST:

• Preheat oven to 350°F (175°C).

• Place seared/browned seasoned pork in a roasting pan.

• Prepare sauce, as above. Reserve 1/2 cup sauce for basting. Pour remaining sauce over pork.

• Add in 1/2 cup stock and 1/2 cup water around the pork.

• 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.)

• Transfer pork onto serving plate and baste with pan juices. Tent loosely with foil and let rest for 10-15 minutes..

• 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).

• Slice pork and drizzle with Honey Garlic Butter Sauce.

Use skinless, boneless pork, trimmed of excess fat to avoid fat melting into our braising liquid/sauce.

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

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Source: https://cafedelites.com/pork-loin-recipe/

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