This honey garlic pork loin with oven potatoes is the kind of weeknight-friendly dinner that tastes like you fussed (but you didn’t): tender pork with a glossy, sweet-savory glaze and crisp-edged potatoes roasted right alongside.
Why you’ll love this dinner
- Big flavor, simple steps: honey, garlic, soy sauce, and Dijon make a fast glaze.
- One pan energy: potatoes roast while the pork cooks, minimizing dishes.
- Reliable results: straightforward timing and temperature cues for juicy pork.
- Great leftovers: slice for sandwiches, bowls, or quick meal prep.
Ingredients
- Pork: 1 pork loin roast (about 2 to 2 1/2 lb; not pork tenderloin)
- Potatoes: 1 1/2 to 2 lb Yukon Gold or baby potatoes, halved (or quartered if large)
- Oil: 2 to 3 tbsp olive oil
- Glaze: 1/3 cup honey, 1/4 cup low-sodium soy sauce, 6 cloves garlic (minced), 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar (or rice vinegar)
- Seasoning: 1 tsp kosher salt (plus more to taste), 1/2 tsp black pepper, 1 tsp smoked paprika (optional)
- Finish (optional): chopped parsley or sliced green onions; lemon wedges
How to make honey garlic pork loin with oven potatoes
1) Heat the oven. Preheat to 425°F. Line a rimmed sheet pan with foil for easier cleanup, then lightly oil it.
2) Start the potatoes. Toss potatoes with olive oil, 1/2 tsp kosher salt, pepper, and paprika (if using). Spread cut-side down on one side of the pan. Roast for 15 minutes to get them going.
3) Mix the glaze. In a bowl, whisk honey, soy sauce, garlic, Dijon, and vinegar.
4) Season the pork. Pat pork loin dry. Season all over with remaining 1/2 tsp salt and pepper.
5) Add pork to the pan. Pull the pan from the oven, scoot potatoes to make space, and place the pork loin on the other side. Brush or spoon a generous layer of glaze over the pork.
6) Roast and glaze again. Return to the oven and roast 20 minutes. Brush pork with more glaze, stir/flip potatoes for even browning, then roast another 15 to 25 minutes, glazing once more near the end, until pork reaches 145°F in the thickest part.
7) Rest, then slice. Transfer pork to a cutting board and rest 10 minutes. Slice and drizzle with any pan juices (and remaining glaze if you reserved some that never touched raw pork).
8) Serve. Plate pork with crispy potatoes and finish with parsley/green onion if you like.
Timing and doneness (don’t skip this)
- Target temp: 145°F internal temperature for pork loin, then rest 10 minutes.
- Typical cook time: about 35 to 50 minutes after the pork goes in, depending on thickness.
- Best tool: an instant-read thermometer—pork loin dries out if overcooked.
Tips for crispy potatoes and juicy pork
- Cut potatoes evenly so they finish at the same time.
- Give potatoes space: overcrowding steams them. Use a second pan if needed.
- Pat the pork dry before seasoning for better browning.
- Glaze in layers: multiple thin coats build a sticky finish without burning as easily.
- If the glaze darkens fast: tent pork loosely with foil for the last 10 minutes.
Easy variations
- Spicy: add 1 to 2 tsp sriracha or a pinch of red pepper flakes to the glaze.
- Herby: add 1 tsp dried thyme or rosemary to the potato seasoning.
- Citrusy: add 1 tsp orange zest and 1 tbsp orange juice to the glaze.
- Veg add-in: toss in green beans or broccoli for the last 12 to 15 minutes of roasting.
What to serve with it
- Simple green salad with a tangy vinaigrette
- Roasted asparagus or sautéed green beans
- Coleslaw or shaved Brussels sprout salad
Storage and reheating
- Refrigerate: store pork and potatoes in airtight containers up to 4 days.
- Reheat: warm pork gently (microwave at 50% power or 300°F oven) to avoid drying out; re-crisp potatoes at 400°F for 8 to 12 minutes.
- Freeze: pork freezes well up to 2 months; potatoes are best fresh but can be frozen if needed.
Printable-style recipe summary
- Oven temp: 425°F
- Total time: about 1 hour to 1 hour 15 minutes
- Serves: 4 to 6
Steps: Roast seasoned potatoes 15 minutes. Add seasoned pork loin, glaze, roast 20 minutes. Glaze and stir potatoes, roast 15 to 25 minutes more to 145°F. Rest 10 minutes, slice, serve with potatoes.
