Honey Herb Roast Pork Loin

🕒 Prep: 15 min
🔥 Cook: 1 hour 15 min
🍽 Serves: 6
★★★★★
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If you're looking for a show-stopping centerpiece for your dinner table, this Honey Herb Roast Pork Loin is just the ticket. It's savory with a touch of sweetness, and the fresh herbs make it undeniably aromatic. Perfect for cozy family dinners or special occasions.

Ingredients for Honey Herb Roast Pork Loin

Pork Loin: The star of the show. It's lean and takes on flavors beautifully without overpowering them.

Olive oil: Helps create a golden crust and prevents sticking.

Honey: Adds a touch of sweetness and aids in caramelization.

Dijon mustard: Provides a tangy depth that complements the sweetness of honey.

Fresh rosemary and thyme: These herbs add an earthy aroma and elevate the flavor profile.

Garlic powder and onion powder: Enhance the savory notes without overpowering the fresh herbs.

Salt and black pepper: Essential for seasoning and bringing out all the flavors.

Chicken broth: Keeps the pork moist and adds a subtle savory base.

Tips & Tricks

  • Use a meat thermometer to avoid overcooking. The sweet spot is 145°F for juicy pork.
  • If you prefer a stronger herb flavor, let the pork marinate in the fridge for a few hours or overnight before roasting.
  • For extra caramelization, broil the pork for the last 5 minutes of cooking.

Serving Suggestions

This pork loin pairs wonderfully with creamy mashed potatoes or a crisp green salad. For a seasonal twist, serve it with roasted root vegetables or a warm apple chutney on the side. A glass of crisp white wine or a light red would complement the flavors beautifully.

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes, you can substitute dried herbs. Use about one-third of the amount specified for fresh herbs.
What if I don't have a roasting pan?
A large baking dish or a cast-iron skillet will work just fine.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to avoid drying out.

Honey Herb Roast Pork Loin Recipe Walkthrough

First, preheat your oven to 375°F (190°C). This ensures a nice, even cooking process for the pork. Meanwhile, in a small bowl, combine the honey, Dijon mustard, rosemary, thyme, garlic powder, onion powder, salt, and pepper. Mix until well blended.

Next, take your pork loin and rub it with olive oil. This helps the herb mixture stick and promotes a crispy exterior. Now, coat the pork evenly with the honey herb mixture, ensuring all sides are covered.

Place the coated pork loin in a roasting pan. Pour the chicken broth into the base of the pan, which will help keep the meat juicy during roasting. Slide it into the oven and let it cook for 60-75 minutes. Remember to baste the pork with the pan juices every 20 minutes — this keeps it moist and enhances the flavor.

Once the internal temperature reaches 145°F (63°C), take it out of the oven. Let the pork rest for about 10 minutes before slicing. This resting period helps the juices redistribute, ensuring every bite is succulent.

Why You'll Love This Recipe

  • Simple yet impressive — ideal for both novice and experienced cooks.
  • The honey and herbs create a beautiful caramelized crust.
  • Minimal prep time with maximum flavor payoff.
  • Flexible enough to pair with a variety of sides.

Ingredients

3 lbs boneless pork loin
2 tbsp olive oil
1/4 cup honey
2 tbsp Dijon mustard
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
1/4 cup chicken broth

Step-by-step Instructions

1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix honey, Dijon mustard, rosemary, thyme, garlic powder, onion powder, salt, and pepper.
3. Rub the pork loin with olive oil and coat with the honey herb mixture.
4. Place pork loin in a roasting pan and pour chicken broth into the base of the pan.
5. Roast the pork for 60-75 minutes, basting with the pan juices every 20 minutes, until the internal temperature reaches 145°F (63°C).
6. Let the pork rest for 10 minutes before slicing and serving.

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