I’m choosing my words and I’ll say it again: this is the best pork roast I’ve eaten in my life! If you think pork roast is dry, this one is going to change your mind for good. It’s juicy when you slice it, the crust is glazed with honey and garlic, and the sauce you pour over it at the table is so good you’ll want to double it. Serve it when you have friends over, you won’t be embarrassed one bit.<\/p>\n
Two moves make all the difference. First, the loin goes into a hot skillet, three minutes per side, until it’s properly browned all over. Then in the oven you baste it three times: at the start, halfway through and near the end. Each layer of honey sauce caramelizes over the last, and that’s how you get a lacquered crust that crackles a little under the knife. At 375\u00b0F it won’t burn, I promise.<\/p>\n
That’s the secret to juicy, and it’s where everyone goes wrong. I pull the loin at 140\u00b0F in the centre, no more. During the ten-minute rest under a sheet of foil, the heat keeps climbing on its own to 145\u00b0F, and that’s when I slice it. Overcooking a pork roast is what makes it dry, and it happens fast. A thermometer settles the question for good.<\/p>\n","protected":false},"excerpt":{"rendered":"
A honey garlic pork loin roast, seared then basted three times in the oven. Pulled at 140\u00b0F, it stays genuinely juicy every time.<\/p>\n","protected":false},"featured_media":63645,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"honey garlic pork loin roast","_yoast_wpseo_title":"Pork Loin Roast Recipe (Honey Garlic)","_yoast_wpseo_metadesc":"A honey garlic pork loin roast, seared then basted three times in the oven. Pulled at 140\u00b0F, it stays genuinely juicy every time.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"Pork Loin Roast Recipe (Honey Garlic)","_yoast_wpseo_opengraph-description":"A honey garlic pork loin roast, seared then basted three times in the oven. Pulled at 140\u00b0F, it stays genuinely juicy every time.","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[171,167],"sponsorship":[],"class_list":["post-63649","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-meat","recipe_category-main-dishes"],"acf":[],"yoast_head":"\n