Honey-Bourbon Glazed Pork Loin Roast Recipe
Juicy, tender, and finished with a glossy honey-bourbon glaze — this pork loin roast is the kind of recipe that looks (and smells!) like you’ve been cooking all day, but is simple enough for a cozy weekend dinner.
The Dish Details
The moment that first brush of glaze hits the browned pork loin, you’ll know you’re onto something special. The rosemary and onions perfume the kitchen, there’s a hint of smoky, bacon-like aroma from the sear, and the honey-brown sugar glaze fills the air with sweetness. When my kiddo declared after a couple of bites that he was “totally ready for Christmas”, I knew this recipe had holiday magic written all over it.
Here’s why this roast belongs in your rotation:
- The glaze is the perfect balance of sweet, tangy, and savory.
- Pork loin is lean but, when cooked properly, turns out juicy and tender.
- This roast is equally at home as a holiday centerpiece or an easy Sunday supper.
Ingredients You’ll Need
A few notes about key ingredients…
- Boneless pork loin – Look for a cut that has an even thickness from end to end. If one end is thinner / tapered off, the roast will cook unevenly.
- Aromatics – A large onion (cut into thin wedges), whole garlic cloves (smash + peel; no need to mince) and fresh rosemary sprigs.
- Chicken broth – This is poured into the pan before roasting and helps to add moisture as the pork loin roasts. It also adds another level of savoriness to the final sauce.
- Honey + brown sugar – Sweetens the glaze and promotes caramelization. (Maple syrup makes a nice swap for honey.)
- Dijon mustard + apple cider vinegar – Adds tang and balance to the glaze.
- Bourbon – Gives the glaze a little kick, but apple juice is a great stand-in if you don’t cook with alcohol.
- Black pepper – I wouldn’t normally call out black pepper, but it gives the glaze the tiniest bit of heat. The recipe calls for 1/2 a teaspoon, but I’ve added as much as 3/4 teaspoons. It just depends what you’re feeling.
Step-by-Step Instructions
- Make the Glaze – Combine the glaze ingredients in a saucepan over medium heat until bubbling. Reduce to medium-low and simmer for 8–10 minutes until slightly thickened. Stir occasionally and keep an eye on it so it doesn’t bubble over.
- Brown the Pork – Season the pork loin generously with salt and pepper. Heat olive oil in a large oven-safe skillet (cast iron works beautifully) and sear the pork on all sides until golden brown.
- Roast with Aromatics – Arrange the onion wedges, garlic, and rosemary around the roast in the skillet. Pour in the chicken broth. Brush the top of the pork with glaze. Roast at 350°F for 20 minutes per pound, brushing with glaze every 15–20 minutes.
- Rest and Slice – When the pork reaches 140°F internal temperature, remove it from the oven. Transfer to a dish with sides (a casserole or sheet pan) and tent with foil to rest. Carryover cooking will bring it to the ideal 145°F. Resting in a dish helps capture all the flavorful juices for your pan sauce.
- Make the Pan Sauce – Whisk remaining glaze into the skillet juices (to taste). Bring to a boil, then reduce to medium until slightly thickened. After carving, whisk in any resting juices. Serve on the side with or without the onions.
Roast Timing & Temperature Guide
Don’t overcook! Pork loin is lean; pull it early and let resting time do the work. As a general rule of thumb, roast your pork loin for about 20 minutes per pound of meat. Rotate the pan halfway through in case your oven has hotspots.
- 2 lb pork loin: 40 minutes
- 3 lb pork loin: 60 minutes
- 4 lb pork loin: 80 minutes
Always check with a thermometer (and check early) — pull the roast at 140°F (or even slightly less) and let it rest to 145°F for juicy, tender meat.
For added insurance, I use a programmable remote thermometer that alerts me when the roast has reached the desired temperature.
What to Serve with Pork Loin Roast
- Sides dishes – cheesy smashed potatoes, garlicky green beans, glazed baby carrots, and fall salads.
- Drinks – an Irish Buck, fruit forward Chardonnay, bold Syrah, or an amber ale complement the flavors beautifully.
- Desserts – an apple cider bundt cake is the perfect cozy finish!
Looking for another pork dish with a sweet-savory twist? Try my Havarti + Apple Stuffed Pork Chops – perfect for smaller gatherings when a full roast feels like too much.
FAQs
Calculate 20 minutes per pound of meat. If your pork loin is 2-3/4 pounds, multiply 2.75 by 20 and you’ll get 55 minutes.
Pork loin should be cooked to 140°F, then rested for 5-10 minutes before slicing to allow for carryover cooking and for the juices to redistribute.
No – tenderloin is much smaller and cooks faster. Stick with pork loin for this recipe.
Yes. Brown the pork and simmer the glaze a day ahead, then roast just before serving.
Yes. Cool, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge.
Don’t overcook. Use a meat thermometer, pull the roast at 140°F, and let it rest.
Final Notes
This Honey-Bourbon Glazed Pork Loin Roast is proof that simple ingredients can create a show-stopping meal. Whether it’s Christmas dinner or a casual family Sunday, this recipe guarantees juicy, flavorful pork with a glaze you’ll want to drizzle on everything.
Planning a bigger celebration? Pair this roast with the strategies in A Modern Host’s Playbook for Epic Holiday Parties – your guide to pulling off stress-free gatherings with style.
If you try it, leave a comment or tag me on social – I’d love to see your roast! And don’t forget to save this recipe on Pinterest so you’ll have it ready for the holidays.
Honey-Bourbon Glazed Pork Loin Roast Recipe
Equipment
- cast iron skillet, or other oven safe skillet or roaster
- meat thermometer, this is the one I use
Ingredients
For the Honey-Bourbon Glaze
- ¼ cup honey, (can sub maple syrup)
- ¼ cup packed brown sugar
- ¼ cup Dijon mustard
- 2-4 tablespoons bourbon, (or apple juice / water)
- 2 tablespoons apple cider vinegar
- ½ teaspoon black pepper
For the Pork
- 2½-3 pounds boneless pork loin
- salt and pepper
- 2 tablespoons olive oil, (for browning)
- 1 large onion, cut into thin wedges
- 4-6 cloves garlic, peeled + smashed
- 4-5 fresh rosemary sprigs
- ½ cup chicken broth, (low-sodium)
Instructions
- Preheat oven to 350°F.
- Combine all glaze ingredients in a saucepan over medium heat until it bubbles. Reduce heat to low / medium-low to sustain a gentle bubble and simmer for 8-10 minutes until slightly thickened; stirring occasionally. (Keep tabs on it so it does not bubble over; this can happen quickly if the heat is too high.)
- Season the pork loin generously with salt and pepper all over. Heat the olive oil in a large oven safe skillet (I recommend cast iron) and brown the pork on all sides. Remove from heat.
- Place onion slices, smashed garlic and rosemary around the roast. Pour the chicken broth into the skillet. Brush the top of the roast with glaze; repeat every 15-20 minutes while the pork loin cooks. Roast for 20 minutes per pound of meat, until the internal temperature reaches 140°F (about 50-60 minutes).
- Remove the pork loin to a cutting board and tent with foil. The internal temperature will continue to rise as it rests. Allow to rest for 10-15 minutes before slicing.
- Whisk some or all of the remaining glaze into the contents of the skillet, depending how sweet you want your finished sauce to be. Bring it to a boil, then reduce to medium and allow it to slightly thicken as the roast rests. After carving, you can whisk any accumulated juices into the skillet as well. Serve this sauce on the side with or without the onions.
Notes
- Store leftovers 3–4 days in the fridge; up to 3 months in the freezer.
- To reheat, warm in a 300°F oven, covered, until heated through.
Nutrition
Pin for Later! Roast Pork Loin with Honey-Bourbon Glaze
