Roast Pork Loin

Name: Roast Pork Loin
Total time: 120 min
Ingredients: 4–5 lb Pork loin; 1 ½ tbsp Olive oil; 2 tsp Paprika; 1 tsp Brown sugar; 1 tsp Garlic powder; 1 tsp Onion powder; ½–1 tsp Chili powder; 2 tsp + 1 pinch Salt; ½ tsp Cracked pepper; ½ cups Honey; ½ cups Butter; 6 cloves Garlic; 3 tbsp Soy sauce; 2 tbsp Rice wine vinegar; ½ tsp Black pepper, cracked; ½ cups Beef stock; 4 tsp Cornstarch

By Cafe Delites · 120 min

Ingredients

Pork loin4–5 lb
Olive oil1 ½ tbsp
Paprika2 tsp
Brown sugar1 tsp
Garlic powder1 tsp
Onion powder1 tsp
Chili powder½–1 tsp
Salt2 tsp + 1 pinch
Cracked pepper½ tsp
Honey½ cups
Butter½ cups
Garlic6 cloves
Soy sauce3 tbsp
Rice wine vinegar2 tbsp
Black pepper · cracked½ tsp
Beef stock½ cups
Cornstarch4 tsp

Instructions

Pat the pork dry with paper towel. Mix 1 tablespoon of the olive oil with the rub ingredients, then season the pork and rub the mixture into the meat.
Heat the remaining oil (about 2 teaspoons) in a large pan or skillet over medium heat. Sear the pork on all sides until golden brown, turning it often so the spices don't burn.
Melt the butter in the same pan, scraping up any bits left behind. Add the garlic and sauté for 1 minute until fragrant. Stir in the remaining sauce ingredients and bring to a rapid simmer for 1 minute.
Place the seared pork in a 6-quart (litre) slow cooker and pour the sauce over it. Cover and cook on LOW for 4 to 5 hours.
Move the pork to a serving dish, tent loosely with foil and rest for 10 to 15 minutes.
While the pork rests, pour the juices from the slow cooker into a pot large enough for the liquid and bring to a simmer over medium-high heat.
Mix 2 tablespoons of the juices with 4 teaspoons of cornstarch. Whisk the slurry into the sauce and simmer for a good 5 minutes, until it thickens to a syrupy consistency.
For a thicker sauce, mix 1 teaspoon cornstarch with 2 teaspoons water, add it to the sauce and cook until thickened. Repeat until you reach the desired thickness, remembering the sauce thickens further as it cools.
Slice the pork and serve drizzled with the honey garlic butter sauce.
OVEN: Preheat the oven to 350°F (175°C). Place the seared, seasoned pork in a roasting pan.
OVEN: Prepare the sauce as above. Set aside ½ cup for basting and pour the rest over the pork. Pour ½ cup stock and ½ cup water around the pork.
OVEN: Cover and roast for 20 minutes. Baste with half of the reserved sauce, then roast uncovered for 15 more minutes. Baste again and roast 10 to 15 more minutes, until a meat thermometer reads 145°F (62.5°C) in the thickest part. If the pan dries out, add a little more water.
OVEN: Move the pork to a serving plate, baste with pan juices, tent loosely with foil and rest for 10 to 15 minutes.
OVEN: Scrape up the browned bits into the pan juices and pour into a pot. Whisk cornstarch into ½ cup water, stir the slurry into the sauce and bring to a simmer. Add ¼ to ½ cup more water if needed until honey-like; it thickens as it cools.
OVEN: Slice the pork and drizzle with the honey garlic butter sauce.

Summarized from Cafe Delites's video. Watch it for the details.

Watch the recipe video Open the official recipe

More recipes with

Garlic Brown sugar Pork loin

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app