This oven-roasted honey BBQ pork loin is coated in a rich, seasoned honey BBQ sauce that caramelizes as it roasts, creating a tender, juicy bite. And to make things even better, I’m tossing in some garlicky, crispy potatoes that soak up all those incredible juices for a complete, fuss-free meal!
Easy Weeknight Pork Dinner
Looking for a dinner that’s bursting with bold flavors, easy to make, and won’t break the bank? This oven-roasted honey BBQ pork loin with crispy potatoes is precisely what you need! I’ve been making this recipe for 35 years, if not longer. It was at least a monthly dish in our house and something Mom could throw together at the last minute if we got unexpected company.
It’s easy enough for a weeknight but impressive enough for guests. The pork loin stays juicy and tender, thanks to a perfect balance of seasonings and a sticky honey BBQ glaze that locks in moisture and flavor. Meanwhile, the golden, crispy potatoes are roasted with fresh garlic and parsley, making every bite downright addictive.
Whether you’re feeding the family or just treating yourself to a homemade comfort meal, this dish is easy, affordable, and guaranteed to be a crowd-pleaser!
Oven Roasted Pork Loin Ingredients
If you’re like me, you tend to buy the bigger pork loins at Costco or Sam’s Club, as they are always less expensive. I’ll use them for my viral pork and sauerkraut and my pork chops recipes, but after a while, I need a change in recipe. Enter this one.
This recipe uses standard ingredients that you can either have on hand, buy in the store, or make from scratch.
- Boneless Pork Loin
- Spice Rub: Chupacabra Ribnoxious and an All Purpose Seasoning (1 Tablespoon each kosher salt and granulated garlic mixed with 1/2 Tablespoons coarse black pepper)
- BBQ Sauce: For this, I went with a maple chipotle blend
- Honey
- Yukon Potatoes
- Seasonings: minced garlic, sea salt, red pepper flakes, and dried parsley
How to Make Honey BBQ Pork
- While the oven is preheating, mix your spice rub.
- Pat the pork dry, then coat the pork on all sides with the seasoning mixture.
- Add olive oil to a large heavy-bottom pot and sear the pork on all sides. Once done, transfer to a baking dish.
- For the potatoes, add the potatoes to a bowl, drizzle with oil, and add the kosher salt, garlic, red pepper flakes, and parsley flakes. Coat on all sides. Add the potatoes around the pork loin in the pan and spoon any residual oil from the bowl on top of the potatoes.
- Pour over about half of the honey BBQ sauce and bake until the pork’s internal temperature reads 145F.
- Transfer the pork from the dish, loosely tent with foil and temp the potatoes. If need be, put them back into the oven, bump the temperature up a bit, and finish baking until cooked through and the skin is crispy.
Rest Pork Loin Before Slicing
As the pork cooks, the muscle fibers contract, attempting to push the internal juices out. You will lose all those juices if you slice it right away after cooking.
The muscle fibers relax and reabsorb those juices by resting the pork, yielding a more tender and flavorful slice.
Bone-In or Boneless Pork Loin
The beauty of this cut of meat is that you still cook it the same amount of time. The only thing to remember is to ensure your meat thermometer isn’t touching the bone.
Slow Cooker Pork Loin Instructions
You can make this in the slow cooker and then, if desired, pop the pork and the potatoes under the broiler to caramelize the sauce and crisp up the potatoes.
- Add the pork to your slow cooker once it’s seared on all sides. Add half of the BBQ sauce mixture. Place the coated potatoes around the pork, cover, and cook on low for 5-6 hours or high for 4-5.
- Remove the pork from the slow cooker and loosely tent with foil when it is done. Turn the oven broiler on and line a rimmed baking sheet with foil.
- Transfer the potatoes to the pan and broil for a minute until the skin is crispy and the potatoes are done inside.
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Oven Roasted Pork Loin with Potatoes Recipe
This oven-roasted honey BBQ pork loin is coated in a rich, seasoned honey BBQ sauce that caramelizes as it roasts, creating a tender, juicy bite. And to make things better, add some garlicky, crispy potatoes for a complete, fuss-free meal!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1.5 hours
- Yield: 4-6 servings
- Category: weeknight diner, dinner party, one pan meals, pork and potatoes, bbq pork, easy dinners, comfort foods
- Method: oven and slow cooker
- Cuisine: weeknight diner, dinner party, one pan meals, pork and potatoes, bbq pork, easy dinners, comfort foods
Ingredients
Pork
- 3lb boneless pork loin
- 2 Tablespoons Chupacabra Ribnoxious
- 2 Tablespoons All Purpose Seasoning (See ingredients section in the post on how I made it)
- 2 Tablespoons olive oil
Honey BBQ Sauce
- 1 cup BBQ sauce
- 1/4 cup honey
Potatoes
- 7–10 Yukon gold potatoes, halved
- 2 Tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 2 cloves garlic, minced
- 1/2 teaspoons red pepper flakes
- 1 1/2 teaspoons dried parsley
Instructions
- Preheat the oven to 375F. In a small bowl, whisk together the Chupacabra Ribnoxious and All Purpose Seasoning; set aside. Pat the pork loin dry. Coat it on all sides with the spice mixture.
- Preheat a large, heavy-bottomed pot over medium heat. Add 2 Tablespoons of olive oil. Once the oil starts to shimmer, carefully add the coated pork loin into the oil. Sear for ~6-8 minutes on each side, turning once. Transfer the seared pork to a large baking dish.
- Place the potatoes in a bowl, drizzle with oil, and add kosher salt, garlic, red pepper, and parsley flakes. Coat on all sides. Add the potatoes around the pork loin in the pan and spoon any residual oil from the bowl on top of the potatoes.
- In a small bowl, whisk together the BBQ sauce and honey. Pour about half of the sauce over the pork, ensuring that the top and sides are coated, and reserve the rest.
- Bake for ~45-60 minutes or until the internal temperature reads 145F. Remove the pork from the pan, loosely tent with foil. At this point, test the potatoes as well. If the potatoes are not done (they should read 200-210F), place them in the oven for another 10-15 minutes. If you want crispier skin on the potato, increase the oven temperature to 425F and bake the potatoes until crispy and baked all the way through.
- Allow the pork to rest 15 minutes before slicing. Serve with the crispy potatoes and the remaining bbq sauce.
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