Pork Loin Roast Recipe

Ingredients

• 1.8–2.3 kg (4–5 lb)pork loin roast, trimmed of skin and fat
• 22.5 ml (1½ tablespoons), dividedolive oil
• 10 ml (2 teaspoons)paprika, mild or smoked
• 5 ml (1 teaspoon)brown sugar
• 5 ml (1 teaspoon)garlic powder
• 5 ml (1 teaspoon)onion powder
• 2.5–5 ml (½–1 teaspoon)red chilli powder, optional
• 10 ml (2 teaspoons)coarse salt
• 2.5 ml (½ teaspoon)cracked pepper
• 120 ml (½ cup)honey
• 115 g (½ cup)unsalted butter
• 6 clovesgarlic, finely chopped or minced
• 45 ml (3 tablespoons)low-sodium soy sauce
• 30 ml (2 tablespoons)rice wine vinegar or cider vinegar
• 1 large pinchsalt
• 2.5 ml (½ teaspoon)cracked black pepper
• 120 ml (½ cup), oven method onlylow-sodium beef stock or chicken stock
• 120 ml (½ cup), oven method onlywater
• 20 ml (4 teaspoons)cornflour

Instructions

1. 1

   Season the pork

   Pat the pork dry with kitchen paper. Mix 15 ml (1 tablespoon) of the oil with the paprika, brown sugar, garlic powder, onion powder, optional chilli powder, coarse salt and cracked pepper. Rub the mixture over the meat.

2. 2

   Sear the joint

   Heat the remaining oil, about 10 ml (2 teaspoons), in a large pan over a medium heat. Brown the pork all over, turning it so the spices do not burn.

3. 3

   Make the sauce

   Melt the butter in the same pan, scraping up any browned bits. Add the garlic and cook for 1 minute, until fragrant. Stir in the honey, soy sauce, vinegar, pinch of salt and black pepper; bring to a rapid simmer for 1 minute.

4. 4

   Slow cook

   Put the seared pork in a 5.7-litre slow cooker and pour the sauce over it. Cover and cook on Low for 4–5 hours.

5. 5

   Rest the pork

   Transfer the pork to a serving dish and loosely cover it with foil. Leave it to rest for 10–15 minutes.

6. 6

   Thicken the sauce

   While the pork rests, pour the slow-cooker juices into a saucepan and bring them to a simmer over a medium-high heat. Mix 30 ml (2 tablespoons) of the juices with the cornflour, then whisk this slurry into the sauce. Simmer for about 5 minutes, until syrupy. For a thicker sauce, mix 5 ml (1 teaspoon) cornflour with 10 ml (2 teaspoons) water, stir it in and cook until thickened; repeat as needed, bearing in mind the sauce thickens as it cools.

7. 7

   Slice and serve

   Slice the pork and serve it drizzled with the honey garlic butter sauce.

8. 8

   Heat the oven

   For the oven method, preheat the oven to 175°C (350°F).

9. 9

   Set in the pan

   Put the seared, seasoned pork in a roasting pan.

10. 10

    Add the sauce

    Prepare the sauce as described above. Set aside 120 ml (½ cup) for basting, then pour the remaining sauce over the pork.

11. 11

    Add the stock

    Pour 120 ml (½ cup) stock and 120 ml (½ cup) water around the pork.

12. 12

    Roast and baste

    Cover and roast for 20 minutes. Baste with half of the reserved sauce, then roast uncovered for another 15 minutes. Baste again and roast for 10–15 minutes more, or until a meat thermometer reads 62.5°C (145°F) in the thickest part. If the pan dries out, add a little more water.

13. 13

    Rest the joint

    Move the pork to a serving plate and baste it with the pan juices. Loosely cover with foil and leave to rest for 10–15 minutes.

14. 14

    Finish the sauce

    Scrape any browned bits from the pan into the juices and pour them into a saucepan. Whisk the cornflour into an additional 120 ml (½ cup) water, then whisk the slurry into the sauce and bring it to a simmer. Slowly add a further 60–120 ml (¼–½ cup) water if needed, until the sauce has a honey-like consistency. It will thicken as it cools.

15. 15

    Slice and serve

    Slice the pork and drizzle it with the honey garlic butter sauce.

What is a pork loin roast?

Pork loin roast is a large, lean cut of pork that is cooked whole and carved into slices. This American-style version pairs a paprika-and-garlic rub with a sweet, savoury sauce of honey, butter, soy and vinegar.

The two cooking options suit different schedules: the oven gives the joint a direct roast, while the slow cooker cooks it gently in the sauce. Searing first adds colour and browned flavour whichever method you choose.

Nutrition and macros by portion

The nutrition label shows one serving as written: 508 calories, 52g protein, 21g carbs, 23g fat.

The pork supplies most of the protein, while the honey and cornflour contribute carbohydrates. Butter and olive oil account for much of the fat, with honey also adding sweetness to the sauce. Balance a serving with green vegetables and a moderate portion of potatoes or rice.

Choosing and seasoning the pork

Dry surface: patting the meat dry helps it brown in the pan rather than steam. Trim off the skin and excess fat as specified, then work the spice mixture over the whole joint.

Paprika: mild paprika keeps the seasoning savoury, while smoked paprika adds a deeper smoky note. The optional chilli powder is an easy way to bring some heat.

Why sear before cooking?

Golden crust: turn the pork as it sears so it browns on all sides. Keep an eye on the pan, since the sugar and spices can catch if left against the heat for too long.

Pan flavour: make the sauce in the same pan and scrape up the browned bits as the butter melts. They bring the seared flavour into the sauce.

Getting the sauce right

Sweet and savoury: honey brings sweetness, soy sauce adds savouriness, and vinegar cuts through the richness. Cook the garlic for just 1 minute, until fragrant, before adding the other sauce ingredients.

Cornflour slurry: mix the cornflour with liquid before whisking it into the simmering sauce. This helps it blend in smoothly; allow about 5 minutes of simmering for the slow-cooker sauce to thicken.

How to judge doneness

Oven method: check the thickest part of the joint with a meat thermometer after the stated roasting stages; the recipe gives 62.5°C (145°F) as the target. Follow the thermometer rather than relying on colour alone.

Slow-cooker method: cook on Low for 4–5 hours, as directed. Rest the pork for 10–15 minutes before slicing so it is easier to carve.

Resting and serving

Rest first: loosely tent the roast with foil for 10–15 minutes before carving. This gives you time to finish the sauce while the pork rests.

Slice across the joint and spoon the sauce over the meat. Serve with potatoes or rice and a green vegetable to make a complete plate.

Recipe notes & tips

• Pat the pork dry before seasoning so its surface can brown well.
• Turn the joint often while searing to avoid scorching the spice rub.
• Use a thermometer in the thickest part of the pork for the oven method.
• Mix the cornflour with liquid before adding it to the hot sauce.
• Add any extra water gradually while thickening the oven sauce.
• Let the roast rest for the full 10–15 minutes before slicing.

Variations

• Smoked paprika: use smoked paprika for a more pronounced smoky flavour.
• Extra heat: include the optional chilli powder or adjust it to taste.
• Cider vinegar: swap the rice wine vinegar for cider vinegar as listed.
• Chicken stock: use low-sodium chicken stock instead of beef stock for the oven method.
• More sauce: make the sauce thicker by adding the extra cornflour slurry a little at a time.

Common mistakes to avoid

• Skipping the sear: brown the pork all over first to develop colour and flavour.
• Burning the spices: keep turning the pork as it sears and lower the heat if the rub darkens too quickly.
• Adding dry cornflour: mix it with the stated liquid first so it disperses into the sauce.
• Over-thickening: add any extra slurry gradually, as the sauce thickens further while cooling.
• Slicing too soon: rest the roast for 10–15 minutes before carving.
• Guessing doneness: check the thickest part with a meat thermometer during the oven method.

How to store

Refrigerate leftover pork and sauce in a covered container and use within 3 days. Reheat gently in a covered pan with a splash of water or stock, until piping hot.

Frequently asked questions