Ingredients
Pork Loin and Vegetables
3 tablespoons brown sugar
1 teaspoon ground ginger
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground mustard
½ teaspoon thyme leaves
½ teaspoon marjoram
¼ teaspoon ground cayenne pepper
¼ teaspoon crushed red pepper
1 1/2 tablespoon olive oil
3 ½ – 4 lbs. boneless pork loin roast
4 medium potatoes halved
4 large carrots peeled and cut in chunks
2 medium onions halved
Honey Mustard Garlic Glaze
1 tablespoon butter
2 cloves garlic minced
¼ cup pineapple or orange juice
3 tablespoons honey
1 ½ tablespoon spicy brown mustard
3 tablespoons low sodium soy sauce
2 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon fresh grated ginger or 1 teaspoon dried ginger
kosher salt and fresh ground black pepper
Instructions
Trim any excess fat over 1/4 inch from the pork loin. Pat the loin dry with paper towels.
In a small bowl, combine brown sugar, ginger, cumin, garlic powder, onion powder, ground mustard, thyme leaves, marjoram, cayenne pepper, and crushed red pepper. Rub all over the pork loin and refrigerate for 1-2 hours.
Heat olive oil in a large skillet or Dutch until hot enough that a drop of water crackles and pops. Sear the roast until it is a deep golden brown on both sides. Place it in a large roasting pan or casserole dish with the potatoes, carrots, and onions. Place in a 375-degree preheated oven for 1 -1 1/4 hours. The pork is done when it reaches an internal temperature of 145 degrees.
Meanwhile, in a small saucepan over low heat, melt the butter. Add the garlic and cook for 1 minute, stirring constantly. Add the pineapple juice, honey, spicy brown mustard, soy sauce, ketchup, cider vinegar, and freshly grated ginger. Season with salt and pepper to taste. Simmer for 2-3 minutes. Baste the roast with the glaze every 15-20 minutes. Rest the cooked loin loosely covered with aluminum foil for 15 minutes.
Pork Loin Roast Recipe
