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Ingredients
Pork Loin & Vegetables
- Brown sugar – 3 tbsp
- Ground ginger – 1 tsp
- Ground cumin – 1 tsp
- Garlic powder – ½ tsp
- Onion powder – ½ tsp
- Ground mustard – ½ tsp
- Thyme leaves – ½ tsp
- Marjoram – ½ tsp
- Cayenne pepper – ¼ tsp
- Crushed red pepper – ¼ tsp
- Olive oil – 1½ tbsp
- Boneless pork loin roast – 3½–4 lbs
- Potatoes, halved – 4 medium
- Carrots, peeled and chunked – 4 large
- Onions, halved – 2 medium
Honey Mustard Garlic Glaze
- Butter – 1 tbsp
- Garlic, minced – 2 cloves
- Pineapple or orange juice – ¼ cup
- Honey – 3 tbsp
- Spicy brown mustard – 1½ tbsp
- Low-sodium soy sauce – 3 tbsp
- Ketchup – 2 tbsp
- Cider vinegar – 1 tbsp
- Fresh grated ginger (or dried) – 1 tbsp
- Kosher salt – to taste
- Black pepper – to taste
Instructions
- Prepare the Pork
Trim excess fat thicker than ¼ inch from the pork loin. Pat dry thoroughly with paper towels. - Season the Pork
In a small bowl, combine brown sugar, ground ginger, cumin, garlic powder, onion powder, ground mustard, thyme, marjoram, cayenne pepper, and crushed red pepper. Rub the mixture generously over the pork loin. Cover and refrigerate for 1–2 hours. - Sear
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the pork on all sides until deeply golden. - Roast with Vegetables
Preheat the oven to 375°F (190°C). Transfer the pork to a roasting pan and arrange potatoes, carrots, and onions around it. Roast for 1 to 1¼ hours, or until the internal temperature reaches 145°F. - Prepare the Glaze
While the pork roasts, melt butter in a small saucepan over low heat. Add garlic and cook for 1 minute until fragrant. Stir in juice, honey, mustard, soy sauce, ketchup, vinegar, and ginger. Season with salt and black pepper. Simmer for 2–3 minutes. - Baste & Rest
Baste the pork with the glaze every 15–20 minutes during roasting. Once done, remove from the oven, loosely cover with foil, and let rest for 15 minutes before slicing.
