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Honey-Glazed Roasted Pork Loin

Honey-Glazed Roasted Pork Loin

By Traeger Kitchen

Celebrate Oktoberfest by Traegering a meal inspired by Bavaria. Serve this succulent pork roast with potato cakes and roasted, cinnamon-dusted apple wedges. Just add apple cider, Hef, or a bock on the side.

Prep Time

10 Min

Cook Time

1 Hr
30 Min

Pellets

Apple

Ingredients

This recipe serves:

6

Units of Measurement:
main
1 (3 lb) pork loin roast
1 Medium yellow onion, diced
2 Clove garlic, minced
1 (12 oz) bottle beer, preferably a German lager
1/4 Cup honey
2 Tablespoon coarse-ground mustard
1 Teaspoon caraway seeds
1 Teaspoon dried thyme
1 Teaspoon kosher salt
1 Teaspoon freshly ground black pepper
As Needed Traeger Pork & Poultry Rub

Steps

  • 1

    Place the pork loin, onion, and garlic in a large resealable bag.

  • 2

    In a medium bowl, whisk together the beer, honey, mustard, caraway seeds, thyme, salt, and pepper. Pour into the bag with the pork and rub to coat. Seal the bag and refrigerate for 4 hours, or overnight.

  • 3

    Remove the pork from the marinade, then transfer the marinade to a small saucepan. Place the pork in a roasting pan, fat-side up, and season with Traeger Pork & Poultry Rub.

  • 4

    Bring the marinade to a boil over medium-high heat and cook until reduced in volume by half. Remove from the heat.

  • 5

    When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

    350 ˚F / 177 ˚C

  • 6

    Insert the probe into the thickest part of the pork loin, avoiding any large pockets of fat. Place the roasting pan onto the grill grates. Close the lid and roast the pork for 45 minutes. Pour the reduced marinade over the pork and continue to roast, basting 2-3 times with the marinade until the internal temperature reaches 140°F and the meat is nicely glazed, 30-60 minutes.

    350 ˚F / 177 ˚C

    140 ˚F / 60 ˚C

    01:45

  • 7

    Remove the roasting pan from the grill and let the pork rest for 7-10 minutes before slicing. Serve with the pan juices. Enjoy!

My Notes


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