How to Make the Best GLAZED PORK LOIN ROAST in Your City
Your City: This Glazed Pork Loin Roast is juicy, tender, beautifully caramelized, and finished with a rich brown-sugar glaze, enhanced with Bald Buck Seasoning for even deeper flavor.
What Most People Don’t Know About Making GLAZED PORK LOIN ROAST
- Apply sugar glazes at the end: Brush on the glaze only during the last 10–15 minutes so it caramelizes without burning.
- No flour in glazes: Flour stays pasty on a roast, a proper glaze thickens naturally or with the tiniest splash of water.
- Use vinegar lightly: Just 1–2 teaspoons balances sweetness without thinning or overpowering the glaze.
Ingredients
- 3 lb (1.4 kg) boneless pork loin roast, fat cap on
- 2 Tbsp olive oil
Dry Rub
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp Bald Buck Seasoning
- ½ tsp paprika
- ½ tsp ground black pepper
Brown Sugar Glaze
- ½ cup packed brown sugar (light or dark)
- 1 tsp apple cider vinegar
- 1 tsp soy sauce (optional, adds savory depth)
- 1–2 tsp water, as needed to thin
Instructions
- Preheat: Heat oven to 425°F (220°C). Lightly oil a baking dish or rimmed sheet pan.
- Prep the pork: Pat pork dry. Score the fat cap in a shallow ⅛-inch crosshatch without cutting into the meat.
- Mix the dry rub: In a small bowl, combine garlic powder, onion powder, thyme, rosemary, Bald Buck Seasoning, paprika, and black pepper.
- Season the roast: Rub pork all over with olive oil, then coat thoroughly with the dry rub. Press firmly to help it adhere.
- Sear in the oven: Place pork fat-side up. Roast for 15 minutes at 425°F to develop color.
- Finish roasting: Reduce oven temp to 375°F (190°C). Continue roasting 25–30 minutes or until the internal temperature reaches 125–130°F (52–54°C).
- Make the glaze: In a saucepan, gently heat brown sugar, vinegar, and soy sauce (if using) over medium-low until sugar melts. Do not boil. Thin with 1–2 tsp water if needed for brushing.
- Glaze & caramelize: About 15 minutes before the pork is done, brush on a thick coat of glaze. Roast another 10–15 minutes until the internal temp reaches 135–140°F (57–60°C) and the glaze is glossy and caramelized.
- Rest: Remove from oven, tent with foil, and rest 15–20 minutes. Final temperature should rise to 145°F (63°C).
- Serve: Warm any extra glaze. Slice the pork and drizzle glaze over the top.
