Bake for 20-27 minutes, until the internal temperature on an instant-read the thermometer, is at 145°F. In this household, we love everything about pork. I am so excited to give this recipe a try! Many people tend to shy away from meat with fat on it, but this fat helps with the flavor and keeps the meat moist while cooking. Moist and juicy and delicious. Finally, you crank up the microwave oven high (475°F) and give the roast pork the last blast in there for 10 minutes to brown and crisp … I am very glad you enjoyed it! Bake for 30 minutes, then carefully flip the loin and bake until a thermometer inserted into the middle of the meat reads 145°, about 20 minutes. Roast for 15 minutes, then turn the oven temperature down to 300 F. Let the loin continue roasting for another 40 to 60 minutes or until the internal temperature reaches 135 F. Take the roast out of the oven and cover it with foil. Meanwhile, make the sauce. I deglazed the pan with a little bit of chicken stock to make a light juice to pour over the pork. This Honey Garlic Glazed Pork Loin Roast is hands down the BEST pork loin recipe. And when I put the wine in the drippings, I mixed it with some corn starch first, to thicken the gravy up a little. The roast was tender and not dry at all. I doubled the sauce because often there’s not enough and I had plenty. Uncover the roast and remove the thermometer. This is one to make again and again! Thank you! Keep in mind that time will vary depending on the size of the roast. Hi! Hi I have the same problem on this site (not exclusively). Pour prepared sauce over it; cover and cook on LOW for 4 to 6 hours. [wp_ad_camp_1], Step 5: Put the roast into the microwave oven. . The pork loin comes from the back of the animal, often has fat attached and can include a bone, and is thick and wide enough to cut steak-like slices. It was delicious! Thermometer a must to make sure it is done. Pour prepared sauce over it; cover and cook on LOW for 4 hours to 6 hours… I used a roasting pan with a lid and had a ton of juice to baste with. Put it into a microwave oven that has been preheated to 350°F. . It is a little sweeter so you may have to adjust accordingly. In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. Yes, definitely, but keep in mind that bone-in pork loin will take a bit longer to cook. Ate it w/garlic mashed potatoes and green beans, and it killed. After removing from the oven, make sure to rest your meat. Absolutely hands down FANTASTIC! Not tonight. The first time I made it, I made exactly like the directions stated. This was delicious! I do this a lot because many things taste better if they have had time to marinade. My apologies, please, for the delayed response – I didn’t see this question in time. Remove from heat and set pork (fat side UP) on a foil-lined. How would I adjust cooking? and tasty. HI! Then I liberally brushed the glaze onto the loin. I added 1 and 1/2 cup water to the roasting pan and when the roast was done I put the juices from the pan with about 1 cup of rose summer water wine and a corn starch slurry to thicken the 1/2 reduced sauce to pour over the pork loin slices and veggies. I am very glad you enjoyed it! Once your pork loin as reached the proper temperature allow it to rest for at least 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). The pork was delicious. Taking it out at 145˚F should result in a moist and juicy pork when you cut into it about 8 to 10 minutes later. Amazing! Season the pork, sear it, put it in the baking pan and pour the sauce over it. Yep, if time permits, that’s definitely the way to go with all meats. BE CAREFUL COOKING IN A SLOW COOKER. I made this pork for our New Years Day dinner and it was a huge hit. It is not impossible though. 1 (3- to 4-pound) pork loin (boneless, center-cut), 1 tablespoon fresh rosemary leaves (chopped). You take it out when it is reaching the correct temperature (145°F for pork loin) and let it rest for the good 30 minutes. Mix together 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, and 1/4 teaspoon salt. if any for pork tenderloin versus pork loin? Dry the pork loin with paper towels and rub it all over with the seasoning paste. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. At the time of cooking, the pork should be at room temperature, not cold straight from the fridge. I recommend using a meat thermometer, cooking time really depends on the cut and size of your meat. It’s delicious! Roast for 25 minutes. Next, pass through a fine sieve pushing all the juices from the vegetables into a clean saucepan. I am very glad you enjoyed it! Thanks! The roast temp will rise a bit even after you take it out of the oven so account for that in your cooking temp.