Sweet & Savory Honey Garlic Glazed Pork Loin
Indulge in this delectable Sweet & Savory Honey Garlic Glazed Pork Loin recipe that's perfect for group gatherings or special occasions. The harmonious blend of honey, soy sauce, and aromatic ginger creates a rich glaze that caramelizes beautifully as the pork roasts, infusing each bite with sweet and savory flavors. This dish serves as an impressive centerpiece for any dinner table, and it's perfect for sharing with family and friends. Serve alongside your favorite roasted vegetables or a light salad for a complete meal.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
boneless pork loin roast
1.88 kg (Trim any excess fat)
soy sauce
30 ml (None)
sherry wine
30 ml (None)
liquid honey
30 ml (None)
grated gingerroot
30 ml (Grated)
garlic cloves
2 (Crushed)
Instructions
1
1. In a mixing bowl, whisk together the soy sauce, sherry wine, honey, grated ginger, and crushed garlic until well combined. This will form your flavorful marinade.
2
2. Trim any excess fat off the boneless pork loin to ensure even cooking and to allow the flavors to penetrate the meat.
3
3. Place the pork loin in a large resealable plastic bag and pour the marinade over it. Seal the bag tightly, ensuring it's free of air, and refrigerate for a minimum of 4 hours (overnight is ideal), turning the bag occasionally to redistribute the marinade.
4
4. Preheat your oven to 160°C (325°F). Remove the pork from the bag and let any excess marinade drip off, reserving the marinade for basting. Scrape off most of the ginger and garlic bits before placing the pork on a rack in a roasting tin.
5
5. Roast the pork loin in the preheated oven for about 2 hours, basting occasionally with the reserved marinade. Use a meat thermometer to check for doneness; the internal temperature should reach 70°C (160°F).
6
6. Once cooked, remove the pork from the oven and let it rest for 15 minutes before carving into medallions. This resting period allows the juices to redistribute, ensuring a moist and flavorful roast.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of meat is used in this recipe?
The recipe uses a 1.88 kg boneless pork loin roast.
How long does the pork need to marinate?
The pork should marinate for a minimum of 4 hours, though overnight is ideal for the best flavor.
What ingredients are in the honey garlic glaze?
The glaze consists of soy sauce, sherry wine, liquid honey, grated gingerroot, and crushed garlic.
At what temperature should I roast the pork loin?
Preheat your oven to 160°C (325°F) for roasting the pork.
What is the recommended internal temperature for the pork?
The internal temperature should reach 70°C (160°F) to ensure it is fully cooked.
How long will the pork take to cook in the oven?
The roasting process typically takes about 2 hours.
Should I trim the fat off the pork loin?
Yes, you should trim any excess fat to ensure even cooking and better flavor penetration.
Why do I need to let the meat rest after cooking?
Resting for 15 minutes allows the juices to redistribute, which ensures the meat remains moist and flavorful.
Can I use the marinade for basting?
Yes, you should reserve the marinade after removing the pork from the bag and use it to baste the meat occasionally during roasting.
What should I serve with this pork loin?
This dish pairs perfectly with roasted vegetables or a light fresh salad.
How should I prepare the ginger and garlic?
The ginger should be grated and the garlic cloves should be crushed before mixing into the marinade.
What should I do with the garlic and ginger bits before roasting?
You should scrape off most of the ginger and garlic bits from the meat before placing it on the roasting rack to prevent them from burning.
Is sherry wine necessary for this recipe?
Sherry wine adds a specific depth to the glaze, but it can be substituted with dry white wine or apple juice if preferred.
Can I substitute the honey?
While honey provides a specific sweetness, you can use maple syrup or agave as an alternative.
How many servings does this recipe provide?
While specific serving counts aren't listed, a 1.88 kg roast typically serves 6 to 8 people.
Is this recipe considered easy to make?
Yes, this recipe is tagged as an easy recipe, suitable for most home cooks.
Should the pork be covered while roasting?
No, the pork should be roasted on a rack in a tin to allow the glaze to caramelize.
Can I use a bone-in pork roast instead?
You can, but cooking times will likely increase, and you must ensure the internal temperature still reaches 70°C.
How should I carve the pork?
The pork should be carved into medallions after the 15-minute resting period.
What kind of soy sauce should I use?
Regular soy sauce works best, but you can use low-sodium soy sauce to reduce the salt content.
Is this recipe suitable for a festive dinner?
Yes, it is specifically tagged for festive dinners and special occasions.
Do I need any special equipment?
You will need a large resealable plastic bag, a roasting tin with a rack, and a meat thermometer.
Can I make this recipe gluten-free?
To make it gluten-free, ensure you use a certified gluten-free soy sauce (tamari) and confirm your sherry is gluten-free.
How often should I turn the marinating bag?
Turn the bag occasionally to ensure the marinade is redistributed and the meat is evenly coated.
Can I cook this at a higher temperature to save time?
It is not recommended, as the low and slow temperature of 160°C helps keep the pork tender and prevents the honey glaze from burning.
What is the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Can I freeze the cooked pork?
Yes, you can freeze the cooked pork for up to 2-3 months; just ensure it is wrapped tightly to avoid freezer burn.
Does the recipe contain any dairy?
No, this recipe is naturally dairy-free.
How do I ensure the glaze caramelizes?
The honey and soy sauce mixture will naturally caramelize as it roasts, especially with occasional basting.
Can I double the recipe for a larger group?
Yes, you can double the ingredients and use a larger roasting tin or two separate loins, ensuring each reaches the correct internal temperature.