Honey Glazed Roast Pork Loin

Name: Honey Glazed Roast Pork Loin
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 lb (1360 g) boneless center-cut pork loin roast, patted very dry, excess silver skin trimmed, fat cap left at about ¼ inch (6 mm); 2 tsp (8 g) kosher salt (Diamond Crystal), 2 tsp is for Diamond Crystal; if using Morton kosher salt use 1¼ tsp, and if using table salt use 1 tsp. All are about 8 g (table salt about 6–8 g); 1 tsp (2 g) black pepper, freshly ground; 1 tsp (2½ g) smoked paprika; 2 tbsp (30 ml) olive oil; ½ cup (170 g) honey; 3 tbsp (45 g) Dijon mustard; 2 tbsp (30 ml) apple cider vinegar; 4 cloves (12 g) garlic cloves, finely minced; 2 tsp (2 g) fresh thyme leaves, stripped from the stems; 1 tbsp (14 g) unsalted butter, cut into small pieces

From the MyKitchenBank Kitchen

A seared, oven-roasted boneless pork loin lacquered with a tangy honey, Dijon, garlic and apple cider vinegar glaze. The glaze goes on in the final half hour so it turns glossy and sticky without burning, and the loin is roasted to the USDA-safe 145°F (63°C) and rested so it stays juicy.

Prep: 20 min
Cook: 1 hr 15 min
Wait: 40 min
Total: 2 hr 15 min
Makes: 1 roast (about 16 slices, 8 servings)

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Ingredients

8 servings

3 lb (1360 g) boneless center-cut pork loin roast, patted very dry, excess silver skin trimmed, fat cap left at about ¼ inch (6 mm)
For the pork
2 tsp (8 g) kosher salt (Diamond Crystal), 2 tsp is for Diamond Crystal; if using Morton kosher salt use 1¼ tsp, and if using table salt use 1 tsp. All are about 8 g (table salt about 6–8 g)
1 tsp (2 g) black pepper, freshly ground
1 tsp (2.5 g) smoked paprika
2 tbsp (30 ml) olive oil
For the glaze
½ cup (170 g) honey
3 tbsp (45 g) Dijon mustard
2 tbsp (30 ml) apple cider vinegar
4 cloves (12 g) garlic cloves, finely minced
2 tsp (2 g) fresh thyme leaves, stripped from the stems
1 tbsp (14 g) unsalted butter, cut into small pieces

Equipment (7)

12-inch (30 cm) oven-safe skillet, or a heavy roasting pan
Small saucepan (1-quart / 1 liter)
Instant-read or probe thermometer
Pastry brush
Kitchen twine (optional, for tying)
Cutting board and sharp carving or chef's knife
Aluminum foil

Steps

Before you start

Take the pork out of the fridge 30 minutes before cooking so it roasts evenly.
Use an instant-read or probe thermometer. Cooking to temperature, not time, is what keeps the loin juicy and safe.
Buy a boneless center-cut pork loin (not tenderloin) of about 3 lb (1.4 kg), ideally with a thin fat cap on top.
Your skillet must be oven-safe (cast iron or stainless steel) and about 12 inches (30 cm) wide.
Salt differs by brand: check the salt amounts in the ingredient list, or weigh 8 g if you have a scale.

1
Temper and trim pork
- Set the pork loin on a cutting board and trim off any tough silver skin with a small sharp knife, leaving a ¼-inch (6 mm) layer of fat on top.
- Pat the whole roast very dry with paper towels.
- If the loin is uneven or tapers at one end, tie it with kitchen twine at 1½-inch (4 cm) intervals so it is a uniform thickness.
- Leave it on the counter for 30 minutes.
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Ready when: The pork feels cool but no longer ice-cold, and the surface is dry to the touch
Tip: A dry surface is what lets the pork brown properly in the skillet.
2
Preheat the ovenOven 375°F / 190°C
- About 15 minutes before searing, position a rack in the center of the oven and preheat to 375°F (190°C).
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Ready when: Oven reads 375°F (190°C)
Tip: Use an oven thermometer if you can; many ovens run 15–25°F off.
3
Season the pork
- Stir the salt, pepper and smoked paprika together in a small bowl.
- Sprinkle evenly over the entire roast, including the ends, and pat it in with your hands.
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Ready when: Every surface looks evenly speckled with seasoning
4
Cook the glaze
- In a small saucepan, combine the honey, Dijon, apple cider vinegar, garlic, thyme and butter.
- Set over medium-low heat and stir until the butter melts, then let it bubble gently for 3–4 minutes, stirring often.
- Remove from the heat.
- Spoon about 3 tablespoons (60 g) into a clean small bowl and set aside for serving, so it never touches raw pork.
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Ready when: Glaze is slightly thickened, smells sweet and garlicky, and coats the back of a spoon
Tip: Keep the heat low and don't walk away. Honey boils over and scorches quickly.
5
Sear all sides
- Heat the olive oil in the 12-inch oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
- Lay the pork in, fat cap down, and sear without moving it for 3 minutes.
- Turn and sear the other sides, including the ends, for 2–3 minutes each, about 10 minutes in total.
- Finish with the fat cap facing up.
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Ready when: All sides are deep golden brown and release easily from the pan
Tip: If the pork sticks, give it another 30 seconds; it releases once a crust forms. Lower the heat if the oil smokes heavily.
6
Roast unglazedOven 375°F / 190°C
- Slide the skillet into the 375°F (190°C) oven and roast the pork, fat side up, for 25 minutes.
- Don't add glaze yet; the honey would burn over the full cooking time.
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Ready when: Internal temperature is about 105–115°F (41–46°C)
7
Apply first glazeOven 375°F / 190°C
- Carefully pull out the oven rack and brush about half of the glaze remaining in the saucepan over the top and sides of the pork.
- Return to the oven and roast 15 minutes more.
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Ready when: Glaze is bubbling and starting to turn amber; internal temperature is about 130°F (54°C)
Tip: The skillet handle will be extremely hot. Use an oven mitt.
8
Glaze and finish roastingOven 375°F / 190°C
- Brush on the rest of the glaze from the saucepan and roast another 15–20 minutes.
- Check the temperature by inserting a thermometer into the center of the thickest part.
- Remove the pork when it reads 145°F (63°C).
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Ready when: Thermometer reads 145°F (63°C) in the center; glaze is deep amber and sticky, not black
Tip: If the glaze darkens too fast, tent loosely with foil. Check the temperature early at 12 minutes, since ovens and loin thickness vary.
9
Rest the roast
- Transfer the pork to a cutting board, leaving the pan juices in the skillet.
- Tent loosely with foil and rest at least 10 minutes (and no less than 3).
- Don't slice early or the juices will run out.
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Ready when: Internal temperature holds at or above 145°F (63°C), often reaching 148–150°F; meat is faintly pink and juicy
Tip: A faint blush of pink in the center is safe and normal at 145°F (63°C).
10
Slice and serve
- Remove the twine.
- Slice the pork across the grain into ½-inch (1.25 cm) slices.
- Stir 1 tablespoon of the pan juices into the reserved glaze, warm it for 20 seconds in the microwave if it is stiff, and drizzle over the slices.
- Serve immediately.
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Ready when: Slices are juicy, with a glossy glaze and no clear red juices

Good to know

Tips

Pull the pork at 145°F (63°C) and rest it at least 10 minutes; it will stay safe and juicy, and may climb to about 150°F (66°C).
Always slice across the grain for the most tender slices.
Hold back some glaze before it touches raw pork so you have a safe sauce for serving.
Pork loin is lean; don't skip the rest or let it go much past 150°F (66°C) in the oven or it will turn dry.

Make ahead

Season the pork up to 24 hours ahead, cover, and refrigerate; bring to room temperature 30 minutes before searing. The glaze can be made 3 days ahead and refrigerated; warm gently to loosen before brushing.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: airtight container up to 4 days. Freezer: sliced and wrapped well, up to 3 months; thaw overnight in the fridge. Reheat slices in a covered skillet over low heat with a splash of water or broth, or in a 300°F (150°C) oven covered with foil until warmed through (165°F / 74°C).

Substitutions

honey → maple syrup. Same amount; gives a slightly earthier, less floral flavor.
apple cider vinegar → white wine vinegar or rice vinegar. Same amount; the flavor is a little milder.
fresh thyme leaves → dried thyme. Use ½ tsp (0.5 g) dried thyme in place of 2 tsp fresh.
Dijon mustard → whole-grain mustard. Same amount; adds texture to the glaze.