Gone are the days of dry, bland pork! Does anyone think pork gets a bit of a bad rap? I think it’s because people aren’t cooking it with its needs in mind, or highlighting the simple, savory flavors of this wondrous meat. What do I mean when I say that pork’s needs aren’t being met? Well for many years now many kitchens across this continent have been over cooking it! The standard for fully cooked and safe pork is now 145F. This is wonderful because at the old standard of 170F, pork ended up being incredibly dry and chewy. Now it’s time to get into the main event, the star of the show, the one the only – the honey garlic pork loin. I love pork loin as it’s a cut that roasts down really well in the oven and doesn’t require too much fuss. We’re working with some great basic protein techniques today, dry rub and a glaze, these two tools can transform any protein from meh to more, please!
Ingredients
Pork
Pork – I used pork loin today, we want something that roasts well in the oven. Butter – Unsalted as we want to control the sodium content of our dish. This is what we’re going to brown our pork in.
Rub
Spices – Garlic powder, onion powder, Italian seasoning, and smoked paprika. Seasoning – Salt and pepper to taste.
Glaze
Honey – Well it’s in the name isn’t it! We want a nice, thick, sweet addition to ensure our glaze cooks down well and offers some sweetness. You can substitute this for maple syrup if you’d prefer. Garlic – Use as much or little as you like. Soy sauce – To add some umami flavor to this sauce. Sugar – We’re using some brown sugar to add dimension and molasses notes to our glaze. This will help round out the sweetness in our glaze and give us some depth of color. Pineapple juice – A tangy addition! Yes believe me pineapple and pork were made for each other – it’s why it ended up on pizza! Even if you’re not a fan, I definitely encourage you include this ingredient. It lends some needed liquid and brightness. Slurry – Cornstarch and warm water, this will ensure we get the thick texture we want.
How To Make Honey Garlic Pork Loin
Bone In Or Boneless Pork?
You can use bone in or boneless pork loin, whichever you prefer is completely up to you. If you use bone in and a meat thermometer just be sure the thermometer isn’t touching the bone.
How Else Can I Make Honey Garlic Pork Loin
Slow cooker
You can definitely make this dish in the slow cooker, just follow these steps:
Create the rub as described above and rub over the loin. Sear the pork loin on all sides in olive oil. Layer sliced onion on the bottom of the slow cooker to prevent the pork loin from burning. Place the pork loin in your slow cooker and cook on LOW for 4 – 6 hours. Create your glaze according to recipe instructions and broil the loin as described in step 7 as well.
Pressure cooker/Instant Pot
Create the rub as described above and rub over the loin. Sear the pork loin on all sides in olive oil on the saute setting once it has heated up according to manufacture directions. Remove the pork loin from the pressure cooker and pour in a half cup of broth. Place the trivet in the cooker and place the loin on top. Seal the lid securely and select the meat/stew setting and allow it to cook for 17 minutes. Allow the pressure to release and remove the lid before removing the pork loin and allowing to rest. Create your glaze according to recipe instructions and broil the loin as described in step 7 as well.
Some Tips
What To Pair With Honey Garlic Pork Loin
This entree pairs greatly with a lot of delicious side dishes, here are some suggestions:
Creamy Polenta Italian Roasted Mushrooms And Veggies Roasted Fingerling Potatoes Mashed Potatoes Old Fashion Green Beans
How Can I Re Purpose Leftover Pork Loin?
There’s lots you can do with your leftover Honey Garlic Pork Loin! You can incorporate it into so many dishes, let’s get into some of these transformations!
Mexican Pork Stew Substitute it for the chicken in this Enchilada Rice Casserole Cuban Panini You can substitute it for the chicken in this Pad See Ew recipe Add it to this Chow Mein for a savory addition
Leftovers
Fridge
To keep this pork loin fresh in the fridge, store it in a shallow airtight container or wrapped tightly in aluminum foil and it will keep for 3 – 4 days.
Freezer
If you’d like to make this pork loin ahead, you can store it in an airtight container or in freezer bags with the air pressed out for 4 – 6 months. Allow the roast to thaw in the fridge overnight before reheating in the oven at 350 F degrees till the pork is heated through.
Craving More Pork? Try These Delicious Recipes:
Rosemary Garlic Pork Roast Perfect Pulled Pork Korean Style Pork Chops Perfect Pork Tenderloin Pork Schnitzel Ranch Pork Chops And Potatoes Sheet Pan Dinner Pork Carnitas Cranberry Pork Roast Pork Loin Roast Apple Stuffed Pork Loin
