Tender and Juicy Pork Loin

Category: Satisfying Main Dishes for Every Occasion

This dish brings together a tender pork loin seasoned with paprika, thyme, and rosemary, perfectly seared then oven-roasted for juicy results. Roasted Brussels sprouts and butternut squash, tossed in a honey-soy glaze, complement the savory pork with sweet and umami notes. The combination of spice blend, golden sear, and aromatic herbs ensures the meat stays moist and full of flavor. Sliced and served alongside caramelized vegetables, this meal offers a satisfying, well-balanced presentation ideal for gatherings or hearty family dinners.

Recipes Fives Halima
Created by Mary Loxip Mary Loxip
Last updated on Fri, 17 Oct 2025 21:10:17 GMT
A roast of meat on a table. Pin
A roast of meat on a table. | panbite.com

This tender and juicy pork loin roast delivers a complete comforting meal with golden roasted Brussels sprouts and butternut squash. Simple preparation and a flavorful glaze guarantee a centerpiece that impresses family and friends yet comes together without stress. Perfect for Sunday dinner or holiday feasts when you crave both ease and wow factor.

When I first tried this method on a chilly autumn evening the scent of rosemary and honey filled the house and my whole family stopped what they were doing to ask what was cooking We now make it every time the squash comes into season and my kids ask for seconds

Gather Your Ingredients

  • Three-pound pork loin: The right centerpiece for a group Pick a cut with a good fat cap for moisture
  • Olive oil: Adds flavor and helps everything brown Choose a fruity extra-virgin oil if possible
  • Sweet paprika: Brings a subtle smoky sweetness Look for vibrant bright-red powder for freshness
  • Garlic powder: Essential for depth a must-have pantry staple
  • Onion powder: Adds umami and a warm aromatic hint
  • Dried thyme: Reliable woody herb that pairs beautifully with pork
  • Dried rosemary: Robust savory flavor Crush the leaves in your palm before using for best aroma
  • Salt and fresh ground pepper: Seasons everything evenly Go for a fine kosher salt and freshly cracked black pepper
  • Fresh garlic cloves: Offer bold garlicky flavor Choose firm bulbs with tight skin
  • Honey: Lends sweetness and caramelizes in the oven Use local honey for the best taste
  • Low-sodium gluten-free soy sauce: Saltiness balances honey Check labels for quality
  • Dijon mustard: Sharp tang and emulsifier for the glaze Look for a creamy smooth one
  • Brussels sprouts: Earthy and hearty Aim for bright green sprouts with tight leaves
  • Butternut squash: Sweetness and gorgeous color Pick squash that feels heavy for its size with matte skin

How to Make It

Preheat and Prep:
Set your oven to 375 degrees F Line a rimmed baking sheet with foil or parchment for easy cleanup
Mix the Seasoning:
In a small bowl combine paprika garlic powder onion powder thyme rosemary salt and pepper Stir well to distribute everything evenly
Prepare the Pork:
Pat the pork loin dry with paper towels Spray lightly with cooking spray and rub the spice mix completely over all sides so everything is well coated
Sear to Build Flavor:
Heat olive oil in a heavy skillet over medium heat Place pork loin in and sear for three to five minutes per side until a rich brown crust forms This helps lock in juices and adds major flavor
Set Up for Roasting:
Move your pork loin to the lined baking sheet fat side up for best juiciness
Whisk the Glaze:
In a bowl combine minced garlic honey soy sauce Dijon mustard and olive oil Whisk until smooth If the mixture seems thick add a splash of olive oil or soy sauce Reserve two tablespoons of this glaze for later
Brush and Start Roasting:
Brush the remaining glaze over the pork Place in the oven and roast for twenty five minutes
Prep Vegetables:
In a large bowl toss chopped Brussels sprouts and cubed butternut squash with olive oil and the reserved glaze Mix to coat all the pieces
Nestle and Continue Roasting:
Arrange the vegetables around the pork on the baking sheet Tent everything loosely with foil to keep vegetables from overbrowning Continue roasting for twenty five to thirty more minutes Stir vegetables once halfway through Total cooking time is about fifty five to sixty minutes The pork is done when it reads 145 degrees F in the thickest part
Rest and Serve:
Remove baking sheet from oven Let pork rest under foil for about ten minutes before slicing This keeps all the juices where they belong Serve thick slices of pork with a generous helping of vegetables and drizzle any extra juices over everything
A juicy pork loin roast with seasoning.
A juicy pork loin roast with seasoning. | panbite.com

My favorite part is always the first slice when the steam lifts up all those savory and sweet aromas For us the biggest memories with this roast come from gathering around after a chilly walk to eat together Everyone fights for the crispy Brussels sprouts from the edges

Flavor Boosters

Leftovers keep well in an airtight container in the fridge for three to four days Sliced pork can dry out so wrap tightly with foil and reheat gently in a low oven Place the vegetables in a single layer so they re-crisp a bit while warming If you want to freeze let everything cool completely and store in freezer bags Pork loin slices reheat best with a little broth or extra glaze to keep them juicy

Serving Suggestions

Pair this meal with warm rolls and a spring greens salad The sweet and savory pork goes well with simple herbed rice or mashed potatoes For a fun touch toss the roasted vegetables with cooked farro or quinoa right before serving The leftovers make fantastic sandwiches piled high with extra glaze

Creative Twists

You can swap out the vegetables to fit the season Carrots parsnips or sweet potatoes work wonderfully in place of butternut squash Broccoli or cauliflower are nice stand ins for Brussels sprouts If Dijon is too tangy for your taste try stone ground mustard or omit entirely For a different flavor profile use maple syrup in place of honey

A juicy pork loin roast with seasoning
A juicy pork loin roast with seasoning | panbite.com

With a sweet and savory glaze and easy instructions this pork loin roast brings both comfort and celebration to your table. Try it for your next family dinner and enjoy seconds — it just might become your new tradition.

Common Questions About This Recipe

→ How do you keep the pork loin juicy?

Lightly searing the pork before roasting helps lock in moisture. Let rest before slicing to retain juices.

→ Can I substitute other vegetables?

Yes, try roasting carrots, parsnips, or sweet potatoes for variety. Adjust roasting time as needed.

→ What internal temperature should the pork reach?

Roast until the pork reaches an internal temperature of 145˚F for optimal tenderness and safety.

→ What kind of glaze is used for the vegetables?

The glaze combines honey, soy sauce, Dijon mustard, and garlic for balanced sweetness and savory depth.

→ How can I enhance the crust on the pork?

Rub the pork with a blend of spices and sear it on all sides to develop a flavorful, golden crust before roasting.

Tender and Juicy Pork Loin

Succulent pork loin paired with roasted Brussels sprouts and butternut squash, finished in a honey-soy glaze.

Preparation Time
20 minutes
Cooking Time
60 minutes
Complete Time
80 minutes
Created by Mary Loxip: Mary Loxip

Type of Recipe: Main Dishes

Level of Skill: Some Experience Needed

Cultural Cuisine: American

Serves: 6 Portion Size

Dietary Needs: Free From Gluten, Lactose-Free

What You Need

→ Pork Loin

01 3 pounds pork loin
02 1 tablespoon olive oil

→ Seasoning Blend

03 1 teaspoon sweet paprika
04 1 teaspoon garlic powder
05 1/2 teaspoon onion powder
06 1/2 teaspoon dried thyme
07 1/2 teaspoon dried rosemary
08 Salt, to taste
09 Freshly ground black pepper, to taste

→ Honey Soy Glaze

10 4 cloves garlic, minced
11 1/4 cup honey
12 3 tablespoons low-sodium gluten-free soy sauce
13 1 tablespoon Dijon mustard
14 1 tablespoon olive oil

→ Vegetables

15 1 pound Brussels sprouts, halved
16 1 pound butternut squash, peeled and cut into 1-inch cubes
17 1 tablespoon olive oil

How to Make It

Step 01

Preheat oven to 375°F. Line a rimmed baking sheet with aluminum foil or parchment paper.

Step 02

Pat the pork loin dry using paper towels to remove surface moisture.

Step 03

Combine paprika, garlic powder, onion powder, thyme, rosemary, salt, and black pepper in a small bowl.

Step 04

Lightly spray the pork loin with a neutral cooking spray and evenly coat with the prepared spice blend.

Step 05

Heat 1 tablespoon olive oil in a large skillet over medium heat. Sear the pork loin until browned on all sides, about 3 to 5 minutes per side.

Step 06

Place the seared pork loin, fat side up, on the prepared baking sheet.

Step 07

Whisk together minced garlic, honey, soy sauce, Dijon mustard, and 1 tablespoon olive oil in a bowl until smooth. Adjust consistency by adding additional oil or soy sauce if needed. Reserve 2 tablespoons of the glaze for the vegetables.

Step 08

Brush the pork loin with the remaining honey soy glaze.

Step 09

Roast the pork loin for 25 minutes.

Step 10

Toss Brussels sprouts and butternut squash with 1 tablespoon olive oil and the reserved honey soy glaze in a large mixing bowl.

Step 11

Arrange the glazed vegetables around the pork loin on the baking sheet.

Step 12

Lightly tent the baking sheet with aluminum foil to shield from over-browning.

Step 13

Continue roasting for an additional 25 to 30 minutes, stirring vegetables halfway, until an instant-read thermometer inserted into the thickest part of the pork registers 145°F.

Step 14

Remove from the oven and loosely cover the pork loin with foil. Allow to rest for 10 minutes before carving.

Step 15

Slice the pork loin and serve alongside roasted Brussels sprouts and butternut squash.

Extra Tips

  1. Monitor the pork's internal temperature with an instant-read thermometer for precise doneness.
  2. Seasoning quantities may be modified to fit personal taste preferences.
  3. Brussels sprouts and butternut squash may be substituted with other roast-friendly vegetables.

Tools You'll Need

  • Large baking sheet
  • Aluminum foil or parchment paper
  • Large skillet
  • Small mixing bowls
  • Whisk
  • Sharp chef's knife
  • Cutting board
  • Instant-read thermometer
  • Tongs

Allergen Information

Always review ingredients for possible allergens and consult a healthcare provider if unsure.
  • Contains soy from soy sauce.

Nutritional Details (Per Serving)

These facts are provided as informational and aren't a substitute for professional advice.
  • Calories: 650
  • Fat Content: 35 grams
  • Carbohydrate Content: 35 grams
  • Protein Content: 55 grams