Roast Pork Loin with Manuka Honey & Garlic Glaze
A sticky, savoury-sweet roast using New Zealand Manuka honey for deep caramelised flavour
Succulent roasted pork loin glazed with Manuka honey, garlic, soy and lemon. The Manuka caramelises to give a glossy, fragrant crust while keeping the meat juicy. Perfect for a family dinner or weekend roast.
Timing
Cook Time: PT35M
Prep Time: PT15M
Rest Time: PT10M
Total Time: PT60M
Active Time: PT40M
Ingredients
1
kg
pork loin
(Notes: trim excess fat but leave a thin layer for flavour)
3
tbsp
manuka honey
(Notes: use UMF/MGO graded Manuka for best caramelisation)
2
tbsp
soy sauce
(Notes: light soy for seasoning)
3
cloves
garlic
(Notes: finely minced)
1
tbsp
Dijon mustard
(Notes: adds tang and helps the glaze adhere)
1
tbsp
olive oil
(Notes: for searing)
1
tbsp
fresh lemon juice
(Notes: brightens the glaze)
1
tsp
smoked paprika
(Notes: optional — adds smoky depth)
to taste
sea salt and freshly ground black pepper
400
g
baby potatoes & carrots
(Notes: roast with the pork as a simple side)
Instructions
Step 1
Preheat the oven to 200°C fan. Pat the pork loin dry with paper towel and season all over with sea salt and black pepper.
Tip: Drying the surface helps achieve a better sear and glaze adhesion.
Step 2
Heat the olive oil in a heavy ovenproof frying pan over medium-high heat. Sear the pork loin on all sides until golden brown, about 6–8 minutes total.
Tip: Use tongs to hold the loin on its edges for an even crust.
Timing: PT8M
Step 3
While the pork sears, whisk together Manuka honey, soy sauce, minced garlic, Dijon mustard, lemon juice and smoked paprika in a bowl to make the glaze.
Tip: If the Manuka honey is very thick, warm it briefly (a few seconds) to make mixing easier.
Timing: PT3M
Step 4
Toss the potatoes and carrots with a little oil, salt and pepper and arrange them around the seared pork in the pan. Brush two-thirds of the glaze over the pork, reserving the rest for later.
Tip: Arrange vegetables cut-side down so they caramelise nicely.
Timing: PT4M
Step 5
Roast in the preheated oven until the pork reaches an internal temperature of 65°C for a juicy result (approximately 25–30 minutes depending on thickness). Halfway through roasting, brush the pork with the remaining glaze.
Tip: Use a probe thermometer for accuracy; carryover cooking will bring the temperature up slightly while resting.
Timing: PT30M
Step 6
Remove the pan from the oven and transfer the pork to a board. Let it rest for 10 minutes to allow juices to redistribute. Return the roasted vegetables to the oven for a minute under the grill if you want extra caramelisation.
Tip: Resting is essential for tender slices; tent loosely with foil if the room is cool.
Timing: PT10M
Step 7
Slice the pork into 1–1.5 cm thick slices, arrange with the roasted vegetables, and spoon any pan juices and remaining glaze over the top before serving.
Tip: Serve with a simple green salad or steamed greens to balance the richness.