Brown Sugar and Honey Glazed Pork Loin Roast with Vegetables

Over the years, I've learned to watch the sales cycles that our local stores run.  Usually every 4 months they cycle items,  (chicken 1st month, beef 2nd month, fish 3rd month, pork 4th month, chicken 5th month, beef 6th month, and etc.).  Last week the local store was running a special on boneless pork loin, 99 cents per pound.  I found a 8.6 pound bag, marked down from $32.59 to $8.51.  And, I had a $2 store coupon on meat purchase.  SCORE ! A total savings of $26.08.  When I opened the bag, there were 6 beautiful pork loins.  I individually wrapped and vacuumed sealed and froze them, so we can enjoy them later.  Wish I would have purchased 2 bags.

Anyway, the other night, I made a brown sugar and honey glazed pork loin roast with vegetables.  It was so good.  A nice 2 pound roast will easily feed 4, (even 6 if you add enough vegetables).  Since the vegetables were from our garden, a very inexpensive meal.  Let me show you how I did it.

You will need:
2 pound pork loin roast
4 Tabs. brown sugar
2 Tabs. honey
2 Tabs. vegetable oil
2 pounds carrots
2 pounds potatoes
2 or 3 apples
salt, pepper, garlic powder

Preheat oven to 375 degrees.
Line a baking sheet with foil, (this is for easy clean up).

Clean and chop carrots and potatoes. 

Note:  Yes those are white carrots you see.  This year we planted multi-colored carrots, so we have orange, white, and red carrots.

Place the carrots on the baking sheet and drizzle with 1 Tablespoon of oil, sprinkle with 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1 teaspoon of garlic powder.  Mix well to coat all the vegetables.

In a small bowl, combine 1 Tablespoon of oil, brown sugar,  honey, 1 teaspoon of salt, 1 teaspoon of pepper, and 1 teaspoon of garlic powder.  Stir together.  Glaze will be thick.

Make sure your pork roast has any excess fat removed.

Coat the roast with the brown sugar glaze.

Place the roast in the center of the vegetables.

Clean, core, and quarter the apples, and place around the roast.

Bake in the 375 degree oven for about 40 to 50 minutes, (until the internal temperature reads 150 degrees at center of roast).

Remove from oven.  Remove roast.  If the vegetables still need a few minutes, place them back in the oven.  Mine were done within the 50 minutes.

Allow the roast to rest for 5 minutes, before slicing.

Notice how nicely browned this roast is on the inside, with less than 1 hour.  And it's very moist.  And the glaze on the outside is delicious.

If you have a larger crowd to feed, you can cook a larger roast, and increase the ingredients, or just add more vegetables.  People don't mind a small amount of meat, as long as they have plenty of vegetables on their plate.

Give this recipe a try, and your family will enjoy the new way of cooking pork roast.


Enjoy !