This pork loin recipe with a sweet soy-ginger glaze is perfect for feeding a large crowd for Mother's Day or even Father's Day. The sweet sticky glaze is the perfect complement to the juicy pork and caramelized vegetables.
This post has been sponsored by Swift Meats, but all ideas contained within are my own.
Why You'll Love This Recipe:
- An 8-10 pound pork loin can easily feed up to 20 people. For an additional side dish, try my Sour Cream Mashed Potatoes or my Shaved Brussels Sprouts Salad.
- Pre-salting the pork the day before creates a juicy pork loin and avoids having to brine the pork.
- The pork and the vegetables roast at the same time, making this a stress-free recipe for easy entertaining.
- The pork and the vegetables can be served together on one large platter, making an impressive display for a buffet.
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- Swift Meats Pork Loin You can find a large 8-10 lb pork loin at Costco. For easy searing and roasting, I recommend slicing it into 2 equal-sized roasts.
- Soy Sauce I prefer the low-sodium soy sauce to ensure the basting sauce is not too salty.
- Orange Marmalade Creates a lovely sweet, sticky consistency for the basting sauce. Orange is also a delicious flavor combination with pork.
- Orange Zest for a little added freshness.
- Fresh Ginger There's nothing like fresh ginger in marinades and sauces, but in a pinch, you could also swap it for 1 teaspoon of ground ginger.
- Garlic I prefer using fresh garlic. You'll always get better garlic flavor that way, instead of using anything already crushed or prepared.
- Toasted Sesame Oil Sesame oil comes both ways, toasted and untoasted. It's the toasted sesame oil that has all the flavor, so be sure you look for that; the label will be marked.
- Fennel Bulb Cut the fennel into wedges; it will roast and caramelize best that way.
- Shallots Are sweeter than onions and will add a wonderful additional flavor to the carrots and fennel.
- Carrots When roasted, carrots become so sweet and candied! Slice them on the diagonal for a pretty presentation.
- Sweet Chili Paste Will be added to a base of soy sauce for the serving sauce. It's a wonderful complement to the pork and adds a bit of a kick as well.
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Salting the Pork
- Salt the roast the day before you plan to serve it.
- Salting the pork overnight will tenderize the meat and prevent you from having to take the extra step of making a brine.
- I prefer to use kosher salt over regular table salt, for the best flavor.
Prepping the Vegetables
- Since the pork will need to roast for at least 40-45 minutes, it's best to cut the vegetables into larger wedges and pieces.
- That way, they will cook at the same rate as the pork and won't shrivel up before the pork is done.
- My motto is the larger the roast, the larger the vegetables should be.
Making the Sticky Glaze
- The glaze is very simple to put together and has so many wonderful flavors that combine so well with pork.
- The base of the glaze is soy sauce and orange marmalade, which is then flavored with fresh ginger, garlic, and orange zest.
- The glaze is brushed on the pork right after it is seared and then the pork is basted every 20 minutes while it roasts.
The Serving Sauce
- This recipe is great even without a sauce, but when serving a large gathering there's always that one person who asks "where's the sauce?!"
- The serving sauce is similar to the glaze, but instead of the orange marmalade, I like to use sweet chili paste. It has a similar sweetness but has the added benefit of a little spicy kick.
- You can make the sauce the day before, or while the pork is resting.
- The sticky glaze can be made the day before and refrigerated until ready to use.
- The serving sauce can be made the day before and refrigerated. Then all you have to do is reheat it before serving.
- The vegetables can be prepped the morning of, placed in a resealable plastic bag, and refrigerated until ready to use.
- 8-10 lb Swift Boneless Pork Loin (cut into 2 equal-sized roasts)
- 1 teaspoon salt and freshly cracked pepper to taste
- 2 Tablespoons of vegetable oil
- 2 lbs of carrots, peeled and cut in thirds on the diagonal
- 3 fennel bulbs, cut into wedges
- 3 shallots, peeled and cut into wedges
- 3 Tablespoons olive oil
- Salt and pepper to taste
- ¼ cup low sodium soy sauce
- ⅓ cup orange marmalade
- 1 garlic clove, minced
- 1-inch fresh ginger, peeled and grated
- 1 teaspoon fresh orange zest
- ½ teaspoon toasted sesame oil
Serving Sauce: (If you think everyone will want the sauce double this recipe)
- ½ cup Sweet Chili Sauce
- ½ cup low-sodium soy sauce
- 1 teaspoon rice wine vinegar
- 1 teaspoon orange zest
- ½ teaspoon toasted sesame oil
- ½ teaspoon fresh ginger
- The night before serving unwrap the pork, and pat it dry. Slice it into 2 equal-sized roasts. Season liberally with ½ teaspoon salt on each roast and freshly cracked pepper to taste. Place the pork in two casserole dishes, cover, and refrigerate.
- The following day, remove the pork from the refrigerator at least 30 minutes before cooking to come up to room temperature. Meanwhile, prepare the basting sauce in a small bowl by whisking together all the ingredients and set aside.
- Prep the vegetables and place them on a large sheet pan, creating a single layer. Drizzle the vegetables with olive oil and season with salt and pepper. Shake the pan gently to coat the vegetables with the oil and seasonings. Set aside.
- Preheat the oven to 350F (325F for a convection oven, on the roast setting)
- In a large, heavy-duty roasting pan or a large skillet, heat 1 tablespoon of the oil in the pan until hot.
- Pat the pork dry of any moisture. Then sear the loin, fat side down first and then flip and continue to sear until all sides until golden brown. Transfer the seared pork to a rimmed baking sheet. Repeat the process with the second tablespoon of oil and the second pork roast.
- Place both roasts on the sheet pan. Bast the pork with the basting sauce on all sides of the pork.
- Place the sheet pan with the pork in the lower third rack of your oven. Slide the vegetable tray underneath on the bottom rack of the oven.
- Baste the pork every 20 minutes with the basting sauce, as well as with the sauce collecting in the bottom of the pan. If the sauce starts to cake on the bottom, add 1-3 tablespoons of warm water to loosen the sauce so that you can baste with it as well. Shake the pan of vegetables underneath to toss.
- Continue to cook until a meat thermometer reaches an internal temperature of 145-150F. About 45 minutes.
- Remove the pork from the oven, cover it loosely with foil to retain its heat, and allow it to rest for at least 20-25 minutes to retain its juiciness.
- Meanwhile, increase the oven to 450F, bring the vegetable pan up to the lower third rack and continue to roast for 15 minutes so they become caramelized and perfectly roasted. Then lower the temperature to 200F to keep them warm while you prepare the serving sauce.
- In a small saucepan, add all the ingredients and simmer until hot. Transfer the sauce to a gravy boat.
- Slice one pork roast into ¼ inch slices and transfer it to the center of an oval serving platter with a large chef’s knife to keep the roast intact. Keep the other roast covered with foil and carve and serve as needed. Fan out a few slices of pork at the end of the roast for a pretty presentation and nestle the roasted vegetables on either side of the pork. Serve with the sauce.