{"id":10819,"date":"2025-08-08T14:11:11","date_gmt":"2025-08-08T20:11:11","guid":{"rendered":"https:\/\/hill-kleerup.org\/blog\/margie\/?p=10819"},"modified":"2025-08-08T14:11:11","modified_gmt":"2025-08-08T20:11:11","slug":"honey-garlic-glazed-pork-roast","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/honey-garlic-glazed-pork-roast.html","title":{"rendered":"Honey Garlic Glazed Pork Roast"},"content":{"rendered":"<p><em>If you&#8217;re wondering how to cook pork loin, this easy recipe makes juicy, fork tender pork loin and takes care of the vegetables too.\u00a0\u00a0<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>Pork<br \/>\n3-4 pound pork loin<br \/>\n1 Tab olive oil<\/li>\n<li>Spice Rub<br \/>\n1 tsp sweet paprika<br \/>\n1 tsp garlic powder<br \/>\n1\/2 tsp onion powder<br \/>\n1\/2 tsp dried thyme<br \/>\n1\/2 tsp dried rosemary<br \/>\nsalt and fresh ground pepper, to taste<\/li>\n<li>Honey Garlic Glaze (I doubled)<br \/>\n4 cloves garlic, minced<br \/>\n1\/4 c honey<br \/>\n3 Tab soy sauce<br \/>\n1 Tab Dijon mustard<br \/>\n1 Tab olive oil<\/li>\n<li>Vegetables<br \/>\n1 Tab olive oil<br \/>\n1 lb brussels sprouts, cut in half<br \/>\n1 lb butternut squash, peeled, seeds cleaned out, cut into 1-inch cubes (you can also buy pre-cut butternut squash)<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Preheat oven to 375\u02daF.<\/li>\n<li>Line a <span style=\"text-decoration: underline;\">rimmed baking sheet, <\/span>not a 9&#215;13 pan<span style=\"text-decoration: underline;\">,<\/span> with aluminum foil.<\/li>\n<li>On a cutting board, pat dry pork loin with paper towels.<\/li>\n<li>In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.<\/li>\n<li>Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick. (or don&#8217;t pat it so dry!)<\/li>\n<li>Take the spice mix and rub it all over the pork loin.\u00a0 Yes, all sides, not just the top.<\/li>\n<li>Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side.<\/li>\n<li>Transfer pork loin to previously prepared baking sheet, fat-layer side up.<\/li>\n<li>Set aside.<\/li>\n<li>In a bowl, combine garlic, honey, soy sauce, mustard and oil.<\/li>\n<li>Whisk until well combined. If too thick, add a bit more oil or soy sauce.<\/li>\n<li>Reserve 2+ Tablespoons of the sauce to use for the vegetables.<\/li>\n<li>Brush remaining honey mixture over the pork loin.<\/li>\n<li>Roast for 25 minutes.<\/li>\n<li>In the meantime, toss the vegetables with a Tablespoon of olive oil and the reserved honey mixture.<\/li>\n<li>Pull pork roast out of the oven and add the vegetables all around it in one layer.<\/li>\n<li>Tent a piece of foil over the pork so the top doesn&#8217;t burn, but the inside continues to cook.<\/li>\n<li>Put it back in the oven and continue to cook for 25 to 30 more minutes, or until internal temperature of the pork loin reaches 145\u02da.<\/li>\n<li>Stir vegetables half way through cooking.<\/li>\n<li>Remove baking sheet from oven.<\/li>\n<li>Loosely cover meat and veggies with foil.<\/li>\n<li>Let rest 10 minutes.<\/li>\n<li>Cut the pork in slices and serve with veggies.<\/li>\n<\/ol>\n<p><strong>Serves: <\/strong>8<\/p>\n<p><strong>Source:<\/strong> diethood.com<\/p>\n","protected":false},"excerpt":{"rendered":"<p>If you&#8217;re wondering how to cook pork loin, this easy recipe makes juicy, fork tender pork loin and takes care of the vegetables too.\u00a0\u00a0 Ingredients: Pork 3-4 pound pork loin 1 Tab olive oil Spice Rub 1 tsp sweet paprika 1 tsp garlic powder 1\/2 tsp onion powder 1\/2 tsp dried thyme 1\/2 tsp dried &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/honey-garlic-glazed-pork-roast.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Honey Garlic Glazed Pork Roast&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_analysis_target_kw":"","footnotes":""},"categories":[27],"tags":[],"class_list":["post-10819","post","type-post","status-publish","format-standard","hentry","category-entree-pork"],"share_on_mastodon":{"url":"","error":"Validation failed: Text character limit of 500 exceeded"},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/10819","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=10819"}],"version-history":[{"count":3,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/10819\/revisions"}],"predecessor-version":[{"id":10836,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/10819\/revisions\/10836"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=10819"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=10819"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=10819"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}