Pork Loin Roast

Ingredients

• 45 mlbrown sugar
• 5 mlground ginger
• 5 mlground cumin
• 2.5 mlgarlic powder
• 2.5 mlonion powder
• 2.5 mlground mustard
• 2.5 mlthyme leaves
• 2.5 mlmarjoram
• 1.25 mlground cayenne pepper
• 1.25 mlcrushed red pepper flakes
• 22.5 mlolive oil
• 1.6–1.8 kgboneless pork loin roast
• 4 medium, halvedpotatoes
• 4 large, peeled and cut into chunkscarrots
• 2 medium, halvedonions
• 14 gbutter
• 2 cloves, mincedgarlic
• 60 ml (¼ cup)pineapple or orange juice
• 45 mlhoney
• 22.5 mlspicy brown mustard
• 45 mllow-sodium soy sauce
• 30 mlketchup
• 15 mlapple cider vinegar
• 15 mlfreshly grated ginger
• To tastekosher salt and freshly ground black pepper

Instructions

1. 1

   Trim and dry

   Trim away any pork fat thicker than 6 mm, then pat the roast dry with paper towels.

2. 2

   Season the pork

   Mix the brown sugar, ground ginger, cumin, garlic powder, onion powder, ground mustard, thyme, marjoram, cayenne and red pepper flakes in a small bowl. Rub the mixture over the pork and refrigerate for 1–2 hours.

3. 3

   Sear the roast

   Heat the olive oil in a large frying pan or Dutch oven until a drop of water crackles and pops. Sear the pork until deeply golden on both sides.

4. 4

   Roast with vegetables

   Transfer the pork to a large roasting tin or casserole dish with the potatoes, carrots and onions. Roast in an oven preheated to 190°C for 1–1¼ hours, until the centre of the pork reaches 63°C.

5. 5

   Make the glaze

   Meanwhile, melt the butter in a small saucepan over low heat. Add the garlic and cook for 1 minute, stirring constantly. Stir in the juice, honey, spicy brown mustard, soy sauce, ketchup, cider vinegar and freshly grated ginger. Season with salt and pepper to taste, then simmer for 2–3 minutes.

6. 6

   Baste and rest

   Baste the roast with the glaze every 15–20 minutes. Once cooked, cover the pork loosely with foil and leave it to rest for 15 minutes.

What is pork loin roast?

Pork loin roast is a substantial, boneless cut of pork cooked whole and sliced to serve. This American-style version takes a familiar roast dinner approach, with potatoes, carrots and onions cooked in the same dish.

A spice rub seasons the meat before searing, while a honey-mustard glaze adds a sweet, savoury and gently sharp finish. The vegetables make it a practical one-pan centrepiece.

Nutrition and macros by portion

The nutrition label shows one serving as written: 445 calories, 48g protein, 35g carbs, 13g fat.

The potatoes, carrots, onions, brown sugar and honey contribute most of the carbohydrates, while the pork provides most of the protein. Fat comes from the pork, olive oil and butter; serve a generous share of vegetables alongside each slice to balance the plate.

The spice rub

Warm spices: cumin, ginger, thyme and marjoram give the pork a rounded savoury aroma, while cayenne and red pepper flakes bring a little heat. Brown sugar adds sweetness and helps the seasoning cling to the meat.

Even coverage: rub the mixture over all sides of the dried roast, then chill it for the stated 1–2 hours so the surface is well seasoned before cooking.

Searing before roasting

Hot pan: let the oil heat until water crackles on contact, then brown the pork on both sides. This step builds a deeper roasted flavour on the outside.

Handle carefully: use tongs or a sturdy spatula to turn the roast without scraping off the rub. Transfer it to the roasting dish once both sides are golden.

Getting the pork cooked

Temperature cue: the recipe gives 190°C and 1–1¼ hours as a guide, but the key doneness check is 63°C at the centre of the pork. Insert a meat thermometer into the thickest part, avoiding the dish.

Resting time: leave the cooked joint loosely covered with foil for 15 minutes before slicing. This also gives you time to bring the vegetables and glaze to the table.

Vegetables in the roasting dish

Cut size: halve the potatoes and onions, and cut the carrots into chunks as directed. Keeping the pieces fairly even helps them cook at a similar pace.

Arrange the vegetables around the pork in a large roasting dish, leaving room for heat to circulate. Check their tenderness as the roast nears the end of its cooking time.

A glossy honey-mustard glaze

Build the sauce: soften the minced garlic briefly in melted butter, then add the juice, honey, mustard, soy sauce, ketchup, vinegar and fresh ginger. Simmer for 2–3 minutes to bring the flavours together.

Regular basting: brush or spoon the glaze over the roast every 15–20 minutes. Keep the saucepan on low heat if needed so the sauce stays easy to spread.

Serving the roast

Slice the rested pork across the grain and serve it with the roasted vegetables and any glaze from the dish. A green vegetable, such as steamed green beans, makes a fresh contrast to the sweet-savoury sauce.

For a more substantial spread, serve with bread to catch the juices. Spoon the glaze over the sliced pork just before serving.

Recipe notes & tips

• Pat the pork dry before applying the rub so it coats the surface evenly.
• Use a roasting dish large enough to hold the joint and vegetables without packing them tightly.
• Check the pork with a thermometer near the end of the roasting time rather than relying on the clock alone.
• Baste every 15–20 minutes as the recipe directs, using a clean spoon or pastry brush.
• Rest the roast for the full 15 minutes before carving for easier slicing.
• Taste the glaze after simmering and adjust the salt and pepper to your preference.

Variations

• Citrus choice: use orange juice instead of pineapple juice for a brighter glaze.
• Gentler heat: reduce or omit the cayenne and red pepper flakes for a milder rub.
• More mustard: add a little extra spicy brown mustard for a sharper glaze.
• Different vegetables: swap in other roasting vegetables, cut to a similar size.
• Herb variation: replace the marjoram with an equal amount of dried oregano.

Common mistakes to avoid

• Skipping the drying step: the rub can slide off a damp roast, so pat the pork thoroughly with paper towels.
• Crowding the roasting dish: tightly packed vegetables may not roast evenly, so use a dish with enough space.
• Searing in a cool pan: the pork may colour poorly, so wait until the oil is properly hot before adding it.
• Guessing doneness by time: roast size and oven performance vary, so check for 63°C in the centre.
• Cutting straight away: the juices can escape more readily, so rest the pork loosely covered for 15 minutes.
• Letting the garlic brown: it can taste bitter, so cook it over low heat for just 1 minute while stirring.

How to store

Refrigerate leftover pork and vegetables in a covered container for up to 3 days. Reheat until piping hot, adding a splash of water or extra glaze if the meat seems dry.

Frequently asked questions