Yummy Honey-Garlic Glazed Pork Roast

Ingredients
FOR THE PORK LOIN
  • 3- pound pork loin
  • 1 tablespoon olive oil
  • 1 tablespoon butter
FOR THE SPICE RUB
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • salt and fresh ground pepper, to taste
FOR THE HONEY GARLIC GLAZE
  • 4 cloves garlic, minced
  • 1/4 cup honey
  • 3 tablespoons soy sauce (I didn't have soy sauce and used 2 T. teriyaki sauce and 1.T Worcestershire, turned out great! I'm sure either way is fine.)  
  • 1 tablespoon dijon mustard (I omitted because I didn't have any)
  • 1 tablespoon olive oil
FOR THE VEGETABLES (optional, for oven use)
  • 1 tablespoon olive oil
  • 1 pound brussels sprouts, cut in half
  • 1 pound butternut squash, peeled, seeds cleaned out, and cut into 1-inch cubes (you can also buy pre-cut butternut squash)

Instant Pot Instructions
  1. In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper. 
  2. Pat dry pork loin with paper towels. Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick. Take the spice mix and rub it all over the pork loin. 
  3. In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. If too thick, add a bit more oil or soy sauce. 
  4. Heat olive oil in Instant Pot on "Saute". Sear the pork loin until browned on all sides; 1-3 minutes per side. Remove the roast and use 1T. butter to deglaze the pan. Add 1.5 cups of water to bottom of pan.
  5. Place trivet in the instant pot and place roast on top so the roast doesn't cook in the liquid. Pour the honey glaze over the pork. 
  6. Cook on high pressure for 3 hours, natural release for 15-20 minutes. 
  7. Transfer roast to plate and pour juices into bowl for a nice drizzle over the top. 

Oven Instructions 
  1. Preheat oven to 375˚F.
  2. Line a rimmed baking sheet with aluminum foil or parchment paper and set aside.
  3. In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
  4. Pat dry pork loin with paper towels. Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick. Take the spice mix and rub it all over the pork loin.
  5. Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side. Transfer pork loin to previously prepared baking sheet, fat-layer side up; set aside. 
  6. In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. If too thick, add a bit more oil or soy sauce. (Reserve 2 tablespoons of the sauce to use for the vegetables.) Brush remaining honey mixture over the pork loin.
  7. Roast for 25 minutes.
  8. In the meantime, toss the vegetables with a tablespoon of olive oil and the reserved honey mixture.
  9. Pull pork roast out of the oven and add the vegetables all around it in one layer. Tent a piece of foil over the pork so the top doesn't burn, but the inside continues to cook.
  10. Put back in the oven and continue to cook for 25 to 30 more minutes, or until internal temperature of the pork loin reaches 145˚F. Use an Instant Read Thermometer to check for doneness.
  11. Stir vegetables half way through cooking.
  12. Remove baking sheet from oven and loosely cover meat and veggies with foil; let rest 10 minutes.
  13. Cut the pork in slices and serve with veggies.

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