Baked pork loin has always tasted like home to me. I think my mom made it while I was growing up and there is something so warm in my soul about pork loin. This dish is very easy to make and, tastes like you spent all day working in the kitchen to prepare it.
This recipe was prepared with a 2.5 lb packaged pork loin. I am sure you can use other cuts and sizes. Just be sure to adjust your cooking times.
A lot of websites will suggest cooking your pork to about 145. That is all well and fine for a lot of you, but with three little kids, I cook my pork loin to the doneness of chicken and take it out of the oven at the internal temperature of 160 degrees.
I also love that dark brown, “grizzy” layer on top my pork loin. It gives the juicy meat a little crunch. The honey in this recipe is great for creating that crispy glaze on the outside of the meat.
After letting the meat rest for 5-10 minutes after baking, I move the loin off the baking sheet and slice with an electric knife on a serving platter. I drain the juices off the cooking pan into a small bowl or measuring cup and drizzle over the meat after slicing.
This sweet and salty pork loin is protein-packed, kid and husband friendly, inexpensive, and easy to prepare!
Baked Honey and Garlic Pork Loin
2.5 lb Pork Loin (adjust cooking times for larger or smaller loin)
1. Preheat oven to 375 degrees.
2. Line baking sheet in tin foil.
3. Remove loin from packaging and rinse with cool water (optional). Dab dry with a paper towel and place on baking sheet.
4. Dust top and bottom of loin with kosher salt and garlic powder. Lay salted loin fat side up.
5. Generously drizzle honey over the entire top side of loin. Rub in slightly with your hands.
6. Place loin in oven and bake about 20 minutes per lb. I baked mine for about 1 hour. I place a thermometer in the meat while in the over and remove at 160 degrees (or to your liking).
7. Let rest 5-10 minutes.
8. Remove from pan and slice with electric knife on serving platter.
9. Save pork loin drippings from baking sheet and pour over cut meat.
I served our pork loin with corn on the cob, fresh salad and dollar buns. It easily fed my husband and I and three small children. We also have leftovers for lunch today!
Have you made pork loin lately?