1. Prep the Pork
Trim excess fat thicker than ¼ inch from the pork loin. Pat dry with paper towels.
2. Season
In a small bowl, mix brown sugar, ginger, cumin, garlic powder, onion powder, mustard, thyme, marjoram, cayenne, and crushed red pepper. Rub thoroughly over the pork. Cover and refrigerate 1–2 hours.
3. Sear
Heat olive oil in a large skillet or Dutch oven until hot. Sear the pork on all sides until golden brown.
4. Roast
Transfer pork to a roasting pan and surround with potatoes, carrots, and onions. Roast at 375°F for 1–1¼ hours, or until the internal temperature reaches 145°F.
5. Make the Glaze
While the pork roasts, melt butter in a saucepan over low heat. Add garlic and cook 1 minute. Stir in juice, honey, mustard, soy sauce, ketchup, vinegar, and ginger. Season with salt and pepper. Simmer 2–3 minutes.
6. Baste & Rest
Baste the pork with glaze every 15–20 minutes. Once cooked, loosely cover with foil and rest 15 minutes before slicing.
The result: a juicy, herb-crusted pork loin with a sweet-and-savory glaze perfect for any occasion.
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