Honey Garlic Roast Pork Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Season pork chops with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium heat. Brown pork chops 3 to 4 minutes per side. Transfer to the prepared baking dish.
• Whisk honey, brown sugar, soy sauce, garlic, and butter together in a bowl and pour over the pork chops in the baking dish.
• Bake in the preheated oven for 25 minutes. Remove from oven and let pork chops sit in the baking dish 5 minutes more to soak up juices.
• Serve pork chops topped with extra sauce.

Steps:

• Heat oil in a large (twelve to fourteen inch) heavy-bottomed skillet over medium-high heat.
• When oil is hot, add pork pieces, being careful not to crowd. (If skillet is too crowded, it won't cook properly. Split the pork into two batches, if needed. There should be space between the pieces, so that liquid can evaporate).
• While cooking, season pork with red pepper flakes, salt and pepper.
• Saute pork, turning occasionally, until pork pieces are nicely browned and turning crisp on all sides.
• Add garlic and continue to stir until fragrant, approximately one or two minutes.
• (If the pork was split into batches, combine the cooked meat and garlic before going to next step).
• Turn heat down to medium; add honey to pork.
• Stir well, continue to cook for two to three more minues until honey has coated pork well and has slightly thickened (and darkened).
• Enjoy!

Steps:

• Preheat oven to 375˚F.
• Line a rimmed baking sheet with aluminum foil or parchment paper and set aside.
• Pat dry pork loin with paper towels.
• In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
• Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick.
• Take the spice mix and rub it all over the pork loin.
• Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side.
• Transfer pork loin to previously prepared baking sheet, fat-layer side up; set aside.
• In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. If too thick, add a bit more oil or soy sauce. Reserve 2 tablespoons of the sauce to use for the vegetables.
• Brush remaining honey mixture over the pork loin. Add 1 cup chicken broth in bottom of pan.
• Roast for 25 minutes.
• In the meantime, toss the vegetables with a tablespoon of olive oil and the reserved honey mixture.
• Pull pork roast out of the oven and add the vegetables all around it in one layer. Tent a piece of foil over the pork so the top doesn't burn, but the inside continues to cook.
• Put back in the oven and continue to cook for 25 to 30 more minutes, or until internal temperature of the pork loin reaches 145˚F. Use an Instant Read Thermometer to check for doneness.
• Stir vegetables half way through cooking.
• Remove baking sheet from oven and loosely cover meat and veggies with foil; let rest 10 minutes.
• Cut the pork in slices and serve with veggies. Used potatoes, carrots, and onions.

Steps:

• Marinade: Combine soy sauce, water, sherry, honey, ginger and garlic.
• Trim any fat from meat. Place joint in a large plastic bag and pour marinade over. Tie bag shut and refrigerate for at least 4 hours, turning bag occasionally.
• Remove the joint from bag, reserving marinade and leaving as much ginger and garlic bits as possible clinging tot he meat.
• Place on rack in a roasting tin.
• Roast, uncovered and basting occasionally with marinade at 160C (325F) for 2 hours or until meat thermometer registers 70C (160F).
• Let stand for 15 minutes before carving.

Steps:

• Heat oil in a large skillet over medium-high heat. Season pork with salt and pepper. Place pork in the hot skillet and sear until brown on all sides, about 3 to 4 minutes per side. Transfer pork to a 6-quart slow cooker.
• Add garlic cloves to the skillet. Cook, stirring often, over medium-high heat until brown, about 5 minutes. Add onion and cook until softened, about 3 minutes. Sprinkle flour over garlic and onion and cook, stirring, for 2 minutes.
• Pour chicken broth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in lemon juice, Italian seasoning, salt, and pepper, and bring to a boil. Pour broth mixture and honey over the pork in the slow cooker.
• Close the lid and cook on High for 3 hours or on Low for 6 hours, until pork is fork-tender. Transfer pork to a platter and let rest for 5 minutes. Pour cooking liquid into a saucepan and bring to a boil. Reduce heat to medium-low and simmer until thick, 2 to 3 minutes. Lightly mash the garlic cloves. Slice the pork, and serve with the mashed garlic cloves and sauce.

Steps:

• In a large bowl, combine 1 cup (240 ml) of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.
• Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat. This will help excess fat render out and allow more of the marinade to soak in.
• Place the pork in the marinade and toss to coat evenly. Marinate for one hour.
• Preheat the oven to 275ºF (140°C).
• On a baking sheet, place the asparagus halves to the right and diced potatoes to the left. Toss the vegetables with the oil, salt, and pepper. Place the marinated pork in the middle of the baking sheet.
• Bake 1 to 1 ½ hours, depending on the weight of the pork.
• Raise the heat of the oven to 500ºF (260ºC).
• In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.
• Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top.
• Bake for 20 minutes until sugar is dark brown and caramelized, and the top of the pork is crispy.
• Remove the vegetables and pork from the tray, making sure to save all the juices.
• Slice the pork into ½-inch (2 ½ cm) slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork.
• Enjoy!

Steps:

• Preheat oven to 400F.
• Mix together oil, lemon juice, garlic, sage and pepper in a bowl.
• Rub roast with oil mixture and then place in a foil lined shallow roasting pan.
• Roast pork 30-45 minutes
• Brush honey on over top and sides of pork.
• Roast 20-30 minutes more or until done (internal temp 155 degrees F).
• Great served with roasted potato wedges. Toss with olive oil salt and pepper and alongside pork 40-45 min or until nicely browned.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Whisk ketchup, honey, soy sauce, and garlic together in a bowl to make a glaze.
• Sear the pork chops on both sides on the preheated grill. Lightly brush glaze onto each side of the chops as they cook; grill until no longer pink in the center, about 7 to 9 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).