Honey-Bourbon Glazed Pork Loin Roast Recipe

A platter with roasted pork loin slices on a bed of onions with sauce, garnished with rosemary.

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.

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1 25

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Main Course

American

serves 6 to 8

302 kcal

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

holidays, oven, stove top

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