Honey Garlic Glazed Pork Roast

This simple and delicious recipe makes for a juicy, tender roast pork loin. The honey garlic sauce adds a real punch of flavour to the meat and vegetables. Feel free to substitute any other favourite vegetables such as parsnip, carrot, butternut squash, or rutabaga.

Cut: Pork Loin
Prep Time: 15 minutes

Cook Time: 1 hour
Number of Servings: 8

Ingredient:

Pork:

3 lb (1.5 kg) boneless pork loin
2 Tbsp (30 mL) canola oil, divided
1 tsp (5 mL) smoked paprika
1 tsp (5 mL) garlic powder
1 tsp (5 mL) onion powder
1 tsp (5 mL) dry mustard powder
1 tsp (5 mL) dried thyme leaves
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper

Sauce:

4 garlic cloves, minced
1/4 cup (60 mL) honey
2 Tbsp (30 mL) canola oil
2 Tbsp (30 mL) reduced sodium soy sauce
1 Tbsp (15 mL) Dijon mustard

Vegetables:

1 acorn squash, cut in half, seeds removed, and sliced into 1/4 -inch thick slices
1 lb (500 g) Brussels sprouts, halved
2 Tbsp (30 mL) olive oil
salt and pepper to taste

Directions:

Preheat the oven to 375ºF (190ºC). Line a rimmed baking sheet with parchment paper or aluminium foil.
Use about 2 tsp (10 mL) of canola oil and rub it all over the pork loin.
In a small bowl, combine the smoked paprika, garlic powder, onion powder, dry mustard powder, thyme, salt, and pepper. Rub this all over the pork loin.
In a large skillet, heat the remaining canola oil over medium heat and sear the pork loin until browned, about 3-5 minutes per side. Transfer the pork to the preparing baking sheet, fat side up. Roast for 25 minutes.
Meanwhile, combine the ingredients for the honey garlic sauce in a small bowl. Whisk until well combined. If it’s too thick add a bit more oil.
Combine the squash and Brussels sprouts in a medium bowl. Toss with 2 Tbsp (30 mL) olive oil and 2 Tbsp (30 mL) of the honey garlic sauce. Season with generous pinches of salt and pepper.
Pull the roast out of the oven at the 25 minute mark and brush with the remaining honey garlic sauce. Add the vegetables to the baking sheet as well. Roast the pork and vegetables for another 20-25 minutes, or until a thermometer inserted into the pork reads 145ºF (63ºC). If the vegetables aren’t fully cooked yet, remove the meat and continue roasting the vegetables until tender. Tent the pork roast with foil and let rest for 10 minutes before slicing.
Cut the pork into slices, and arrange on a platter with the roasted vegetables tucked alongside. Pour any remaining juices over the pork.

Nutritional Analysis:

YIELD:

8 servings.

SERVING SIZE:

7 oz (200 g) pork loin roast 1/2 cup (125 mL) vegetables.

	
				Per Serving
				
					Calories
					530
				
					Total Fat
					33 g
				
					Saturated Fat
					9 g
				
					Cholesterol
					100 mg
				
					Carbohydrates
					21 g
				
					Fiber
					3 g
				
					Sugars
					
					Protein
					39 g
				
					Sodium
					630 mg
				
					Potassium
					1024 mg