It’s not only the honey garlic glaze that adds flavor to this pork loin. First, Honey Garlic Pork Loin is rubbed with six different spices; then, it’s seared; and finally, it’s baked with its glaze. All those ingredients complement the juicy meat for a dinner that’s simple to prepare while being complex in flavor. Serve your Honey Garlic Pork Loin with veggies and crusty bread; the crusty bread really helps ensure you don’t miss out on any of the sauce!
IngredientsFor the rub: • 1 teaspoon sweet paprika • 1 teaspoon garlic powder • 1/2 teaspoon onion powder • 1/2 teaspoon dried thyme • 1/2 teaspoon dried rosemary • salt, to taste • fresh ground pepper, to taste For the pork loin: • 3 pound pork loin • 1 tablespoon olive oil For the glaze: • 4 cloves garlic, minced • 1/4 cup honey • 3 tablespoons low-sodium soy sauce • 1 tablespoon dijon mustard • 1 tablespoon olive oil
Preheat the oven to 375 degrees F.
Line a rimmed baking sheet with aluminum foil or parchment paper and set aside.
In a small mixing bowl, combine the paprika, garlic powder, onion powder, thyme, rosemary, salt, and pepper to make the rub.
Lightly spray the pork loin with cooking spray. This will make it easier for the spice mix to stick.
Rub the spice mix all over the pork loin.
Heat the olive oil over medium heat in a large skillet and sear the pork loin until browned on all sides, about 3-5 minutes per side.
Transfer the pork loin to the previously prepared baking sheet, fat-layer side up; set aside.
In a bowl, combine the garlic, honey, soy sauce, mustard, and olive oil; whisk until well combined. If too thick, add a bit more oil or soy sauce.
Brush the honey glaze mixture over the pork loin.
Roast the loin in the oven for 25 minutes.
Remove the pork loin and tent a piece of foil over the pork so the top doesn't burn, but the inside continues to cook.
Return the loin to the oven and continue to cook until the internal temperature of the pork loin reaches 145 degrees F, about 25-30 more minutes.
Remove the baking sheet from the oven and loosely cover the meat with foil.
Let the pork rest for 10 minutes.