Juicy Pork Loin with Honey Garlic Glaze

The trick to cooking delicious pork, either loin or tenderloin is do not overcook it! The Honey Garlic Glaze helps to seal in juices and has a beautiful flavor. I served this pork with Apple Chutney, which I blogged last week if you want that recipe, too.

Pork and Apples are a perfect complement. I made this dish for our good friend, Rudy Pina, who was very enthusiastic over the meal!

Thanks Rudy for your kind words!

Preheat the oven to 375 degrees. Start by making the Dry Rub. Mix 2 tsp. sweet paprika, 1 tsp. smoked paprika, 2 tsp. garlic granules, 1 tsp. onion powder, 1 tsp. dried thyme, 1 1/2 tsp. salt and freshly ground black pepper. Pat the pork dry and rub the spices all over the pork. Set aside.

Next make the Honey Garlic Glaze. In a small bowl mix 4 cloves minced garlic, 1/4 cup honey, 3 Tbsp. soy sauce, 1 Tbsp. Dijon mustard and 1 Tbsp. olive oil. Set aside.

Heat about 2 Tbsp. olive oil in a heavy skillet over medium high heat. Sear the Pork Loin until it is browned on all sides; about 3 to 5 minutes per side ending with fat side up.

In the same pan, brush the Honey Garlic Glaze over the pork. Add 4 fresh rosemary sprigs to the pork and place in the oven. Roast for about 25 minutes. Brush the pork with pan juices every 10 minutes or so. Tent the pork with aluminum foil so it doesn’t get too brown on top, but continues to cook internally. Roast for another 20 to 25 minutes until a meat thermometer reads 140 degrees. Recommended doneness for pork is 145, but it will continue to cook while it rests and again you do not want overcooked pork. A little pink inside is AOK. Let the Pork Loin rest, covered, for 10 minutes. Slice in 1 inch thick slices and serve with the Apple Chutney.

Here is my husband, Jerry with his best friend, Rudy! I hope you enjoy this luscious, juicy Pork Loin as much as we all did!

HAPPY EATING!

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Pork Loin with Honey Garlic Glaze

Tender, juicy and very flavorful.

Ingredients

For the Pork Loin

• 3 Lb. Pork Loin
• 2 Tbsp. Olive oil for browning the pork
• 4 Sprigs fresh rosemary for roasting

For the Dry Rub

• 2 tsp. Sweet paprika
• 1 tsp. Smoked paprika
• 2 tsp. Garlic granules
• 1 tsp. Onion powder
• 1 tsp. Thyme, dried
• Salt and freshly ground black pepper. Use at least 1 1/2 tsp. salt.

For the Honey Glaze

• 4 cloves Garlic, minced
• 1/4 cup Honey
• 3 Tbsp. Soy sauce
• 1 Tbsp. Dijon mustard
• 1 Tbsp. Olive oil

Instructions

• Preheat oven to 375 degrees.
• Pat the pork dry and set aside.
• Make the dry rub by mixing all the spices in a small bowl. Rub the pork liberally with all the spice. Set aside.
• Next make the Honey Garlic Glaze. In a small bowl mix the glaze ingredients. Set aside.
• Add 2 Tbsp. olive oil and heat a heavy bottomed skillet to medium high heat. You want it nearly smoking, but not so hot it burns the spices. Sear the meat for about 3 to 5 minutes on all 4 sides until a nice, deep brown crust is formed. Position the pork fat side up.
• Brush the Honey Garlic Glaze over the pork. Add the 4 sprigs of rosemary and roast for 25 minutes. Baste the pork every 10 minutes or so with the glaze.
• Tent the pork with aluminum foil and continue roasting for another 20 to 25 minutes or until the temperature reaches 140 degrees.
• Remove from the oven and keep the foil on for 10 more minutes while the pork rests.