I admit I get tired of washing one baking pan, two or three pots and then all the glasses, silverware, and plates at the end of the day. Some days it would be nice if I could just walk away from the dishes. But if I can’t stand the thought of dishes in the sink overnight maybe if I had less of them to do that would be good too, right? One pan dishes not only save me time in the kitchen but they are easy to prepare and clean up from so we have been experimenting with different one pan recipes. This one for Honey Garlic Pork Loin Roast has been asked for time and time again so I think it’s ready to be shared.
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It is also a pretty versatile recipe. You can use Pork Loin, Pork Loin Roast, or Pork Chops. If using the Roast you may want to use a slow cooker set on low for about 6 hours (depending on the size of the roast) and if using Pork Chops get the butcher to butterfly them so they cook faster. Using Pork Chops consider covering them with foil because the potatoes and carrots may take longer to cook.
- Boneless Pork Loin (thawed)
- 1/2 cup reduced sodium soy sauce
- 1/2 cup honey
- 1/4 cup ketchup
- 2 teaspoons minced garlic (not fresh)
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground black pepper
- 4 large potatoes
- 1 small bag baby carrots
In a mixing bowl combine soy sauce, honey, and ketchup. Blend using a hand whisk. Add dried ingredients (garlic, basil, oregano, red pepper flakes and black pepper). If you want to spice it up a little bit you can also add a little bit of Sriracha Sauce to the sauce or more red pepper flakes. My family prefers this version, but my daughter’s boyfriend likes the Sriracha added.
Tenderize thawed boneless pork loin. I really like the Bodyguard 56 Stainless Steel Blades Meat Tenderizer with Cleaning Brush – for Steak, Chicken, Fish and Pork . It’s really easy to use and to clean with needles which not only tenderize but allow the sauce to really get marinated well inside the meat.
Line baking pan with aluminum foil for easy clean up. For this recipe you are going to want to use a deeper dish baking pan something like the Enameled Cast Iron Deep Baking Dish Roaster/Lasagna Pan as the sauce fills the pan up some – but later cooks down. Pour a little bit of the sauce into the bottom of the pan.
Clean and cut the potatoes and carrots (if using whole). Place vegetables and pork loin in pan. You want to spread them all out so they cook together not in separate sections.
Pour sauce all over the pan, using all of it. Be sure to cover the meat and vegetables. It cook up while in the oven.
Bake approximately 45 minutes. Remove and let stand a few minutes. During that time I finished a side dish of pork stuffing. Top stuffing with pork loin and carrots, potatoes on the side and drizzle sauce over top. YUMM! Love it when the family says the next week, “Mom make it again!”
I’ve also done it just as a marinade. I was out of carrots and wasn’t sure how corn would taste with it baked in so baked the Honey Garlic Pork Loin separate. The potatoes were sliced, topped with olive oil and salted to roast. Added cheese last five minutes of baking and then topped with sour cream for a “baked potato” taste. Cooking the corn on the cob in the slow cooker was easy and kept it warm until the pork loin was cooked all the way through.
I hope your family enjoys it as much as mine does! It’s a quick and easy meal to assemble and I was able to hang out with the my daughters while it baked. That’s a win/win for this busy family.