Pork Roast with Garlic-Ginger Glaze

Our pork roast with garlic-ginger glaze is everything a pork roast should be: succulent, tender, and full of flavor. No dry pork roast here!

The glaze is made with garlic, fresh sage and ginger preserves, a combination of savory aromatics infused right into the meat. Plus, let’s not forget that rich and flavorful sauce, made with the pan drippings. You’ll need a ladle or two of it spooned onto each slice… go for more if you’re serving this glazed pork loin with a side of mashed potatoes (which we definitely recommend).

This pork roast recipe is fit for a feast, whether it’s a special occasion meal or a Sunday night dinner. Serve it with honey-roasted carrots or roasted Brussels sprouts.

If you like this recipe you will also like our cider braised pork shoulder or our honey garlic glazed pork chops.

How do you keep pork roast from drying out?

This is probably one of the major frustrations about boneless pork roast. We’ve all been there- a quick roast in the oven and then the pork turns out dry. It’s certainly frustrating, but rest assured that won’t be the case with our boneless pork roast recipe!

The key is in the cook time and temperature…

So, how long should a pork roast be cooked?

A low and slow roast is the trick to ensuring the pork turns out juicy and tender. Since pork loin is a lean cut of protein, it does best when cooked at a low temperature of 225°F over a longer amount of time.

This pork roast with garlic-ginger glaze is:

• easy to prepare (the oven does most of the work!)
• moist and juicy
• perfect for any occasion

Ingredients for our pork roast recipe

To make this pork roast with garlic ginger glaze, you will need the following ingredients:

• Boneless top loin pork roast
• Kosher salt
• Freshly-ground black pepper
• Olive oil
• Fresh sage, finely chopped (divided)
• Garlic cloves, minced
• Ginger preserves
• Chicken broth
• Butter
• All-purpose flour
• Dijon mustard
• White wine
• Heavy cream

How to make glazed pork loin

It’s a simple process which is pretty straightforward, but let’s walk through it together:

1. Prepare the pork roast: Preheat the oven to 225°F. Score the fat on top of the pork loin about 1/8-inch deep in a diagonal or diamond design. Sprinkle on the salt and pepper, rubbing it into the scored fat. Place the pork on a rack set in a roasting pan and insert a meat thermometer.
   
2. Make the pork loin glaze: In a small skillet over medium-low heat, combine the oil, 2 tablespoons of the chopped sage, and minced garlic. Sauté until the garlic is soft and fragrant. Add in the ginger preserves and stir until it becomes syrupy. Using a silicon brush, baste the top and sides of the roast with the glaze.
   
3. Roast the pork loin: Roast until the internal temperature reaches 130°F, basting it with extra glaze every 30 minutes or so. Once it reaches 130°F, turn the oven to broil and cook for another 5 minutes or until the temperature is 140°F. Remove the roast from the oven, transfer it to a cutting board and tent it with foil. Let it rest for 10-15 minutes. The internal temp will continue to rise to about 145°F (or higher).
   
4. Make the sauce: Remove the rack from the roasting pan and place the pan on the stovetop over medium heat. Add the chicken broth to the drippings and deglaze the pan. Pour the liquid into a small dish and set aside. Melt the butter in the pan, then sprinkle in the flour and cook for 1-2 minutes. Add the reserved drippings/broth, mustard, wine and cream, stirring until the mixture is smooth and has thickened.
   
5. Serve the pork loin roast: Serve 3/4-inch-thick slices of pork roast with the sauce spooned on top.

Pork roast recipe notes (for the best results!)

There are a few things we want to point out about our pork roast recipe. While it’s an easy one to follow, be mindful of the cook time and the meat temperature. We use an oven-safe meat thermometer which helps tremendously.

What temperature is pork done?

According to the USDA, the safe minimum doneness for pork is 145°F. At this temperature, the pork will still contain a slight amount of pink on the inside but will be deliciously juicy and tender.

Note that in our recipe, the pork roast will reach this temperature after the rest time.

We take the roast out of the oven when the temperature reaches 140°F then let the carry-over temperature bring it up to 145°F. That is not the standard USDA guideline (which recommends that you cook it to 145°F THEN let it rest for 3 minutes). But our technique will give you a much juicier pork roast.

Do you cover a pork roast in the oven?

We don’t cover this glazed pork loin while it is roasting or broiling (the broil gives the top a nice glazed “crust”), but we definitely recommend tenting the pork loin with foil when it is removed from the oven.

The residual heat will continue to cook the pork and will bring the temperature up to at least 145°F.

This juicy pork roast with garlic-ginger glaze is a meal that will have you savoring every bite!

Roasted with a sticky glaze that turns into the perfect “crust” under the broiler, then smothered in a flavorful sauce, you’ll love everything about this scrumptious meal!

SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE!

• Roasted pork and Sauerkraut: Pork and sauerkraut is simply a match made in heaven, agree? This is the ultimate hearty meal for any cool evening. The pork becomes extra tender after a long braise in the oven with beer, sauerkraut and apples.
• Roasted garlic spread and Garlic oil: This recipe is a two-for-one! We’ll walk you through how to make our perfect roasted garlic spread and share a recipe for a garlic-infused oil. Garlic lovers, save this one!
• Apple Stuffed Pork Loin: Apples, cornbread, onions and bacon combine to make a delicious stuffing for this tender pork loin. Use the pan drippings to make a white wine sauce to top it all for the ultimate sweet-savory combination!

Pork Roast with Garlic-Ginger Glaze

A succulent pork roast basted with a glaze made from garlic, fresh sage and ginger preserves and served with a sauce made from the pan drippings.

5 from 22 votes

Print Pin Save Saved!

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 2 hours hours

Servings: 8 servings

Calories: 210kcal

Author: Pat Nyswonger

Ingredients

Pork Roast:

• 1- Boneless top loin pork roast 5 to 6 pounds
• 1 tablespoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 3 tablespoons fresh sage finely chopped, divided
• 2 cloves garlic minced
• ⅓ cup ginger preserves

Sauce:

• Pan juices
• 1 cup chicken broth
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon dijon mustard
• 1 cup of white wine
• ½ cup of heavy cream

Cook ModePrevent your screen from going dark

Instructions

• Preheat oven to 225°F Adjust the oven rack to the lower 1/3 position.
• Carefully, without cutting into the meat, score the fat on top of the pork roast just ⅛ of an inch deep in a diagonal or diamond design.

  Sprinkle the surface with the salt and pepper, rubbing it into the scored area. Place the roast on a rack set in a roasting pan and insert a meat thermometer.
• In a small skillet or saucepan, over medium-low heat, add the oil, 2 tablespoons of the chopped sage and the minced garlic and sauté just until the garlic is soft and fragrant. Add the ginger preserves and stir until it is melted and syrupy.
• Using a pastry or silicon brush, lightly baste the top and sides of the roast with the sage-garlic-ginger glaze and transfer to the preheated oven.
• Roast until the internal temperature reaches 130°F, basting with additional glaze every 30 minutes. When the temperature reaches 130°F turn the oven to broil to give the roast a rich brown crust and the internal temperature reaches 140°F, about another 5 minutes.

  Check it frequently so it does not burn. Remove the roast from the oven and transfer it to a cutting board, tent it with foil and let it rest for 10-15 minutes. The heat will carry over and the temperature will continue to rise a few more degrees to 145 or a little more. When ready to serve, slice just the amount needed into ¾-inch thick slices.

Sauce:

• Remove the rack from the roasting pan and place the pan on the stovetop over medium heat.
• Add the chicken broth to the pan with the drippings and deglaze the pan scraping up the browned bits from the bottom of the pan. Pour the liquid off into a small dish and reserve.
• Add the butter to the pan and when it is melted, sprinkle in the flour, and cook, stirring for about 1 or 2 minutes to cook the flour. Add the reserved drippings/broth, mustard, wine and cream, stir until smooth and slightly thick. Serve with the pork slices.

Notes

Pork loin is a lean cut of protein. Roasting low and slow at 225°F insures a juicy flavorful result.

According to the USDA the safe minimum doneness is 145°F. This is the temperature after the rest time. At this temperature, the pork will be a little pink inside and deliciously juicy and tender.  

Nutrition

Serving: 1 | Calories: 210kcal | Carbohydrates: 6g | Protein: 6g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Cholesterol: 44mg | Sodium: 968mg | Sugar: 2g

Click here to follow us on Pinterest!

Please leave a comment on the blog or share a photo on Pinterest

This recipe was originally posted on Nov. 10, 2014. We have updated the post with fresh photos. One of the original photos is below.