Get ready to transform your dinner table with the most mouthwatering, lip-smacking Honey Pepper Pork Loin that will have your family begging for seconds! This isn't just another pork recipe - it's a culinary adventure that perfectly balances sweet honey with bold, spicy black pepper, creating a dish that's both elegant and incredibly satisfying. Whether you're a cooking novice or a seasoned chef, this recipe promises to deliver restaurant-quality results right in your own kitchen.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 lbs pork loin
- 1/4 cup honey
- 1 tablespoon black pepper
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- Salt to taste
Instructions
- Remove the pork loin from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- Preheat the oven to 375°F (190°C), ensuring the rack is positioned in the middle of the oven.
- In a small mixing bowl, combine honey, minced garlic, soy sauce, black pepper, and a pinch of salt to create a marinade. Whisk until all ingredients are well incorporated.
- Pat the pork loin dry with paper towels to remove excess moisture, which helps achieve a better sear and crust.
- Season the pork loin generously with additional salt and black pepper on all sides.
- Heat a large oven-safe skillet over medium-high heat. Add a small amount of oil and sear the pork loin on all sides until a golden-brown crust forms, approximately 2-3 minutes per side.
- Brush the seared pork loin generously with the prepared honey-pepper marinade, ensuring even coverage.
- Transfer the skillet with the pork loin directly into the preheated oven.
- Roast the pork loin for approximately 50-60 minutes, or until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer.
- Every 15 minutes, baste the pork loin with additional marinade to enhance flavor and keep the meat moist.
- Once cooked, remove the pork loin from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring a tender and juicy result.
- After resting, slice the pork loin against the grain into 1/2-inch thick slices.
- Drizzle any remaining pan juices over the sliced pork before serving.
Tips
- Temperature is Key: Always let your pork loin rest at room temperature before cooking to ensure even heat distribution and a perfectly cooked result.
- Searing Secrets: When searing the pork, make sure your skillet is hot and use a high-smoke point oil like canola or grapeseed to achieve that beautiful golden-brown crust.
- Moisture Magic: Basting every 15 minutes is crucial - this keeps the meat juicy and builds layers of incredible flavor throughout the cooking process.
- Meat Thermometer Must: Invest in a good meat thermometer to hit the perfect 145°F internal temperature. This ensures your pork is cooked through but remains tender and never dry.
- Resting Rule: Never skip the resting period! Letting the meat rest allows the juices to redistribute, guaranteeing each slice is succulent and flavorful.
- Slice Smartly: Always slice the pork loin against the grain to ensure the most tender, easy-to-chew pieces.
Nutrition Facts
Calories: 521kcal
Carbohydrates: g
Protein: 50g
Fat: 25g
Saturated Fat: g
Cholesterol: 150mg
