Slice and serve with roasted vegetables, mashed potatoes, or rice.

Leftovers keep well in an airtight container in the fridge for up to 4 days.

Reheat gently in the oven covered with foil, or in a skillet with a splash of broth to keep it moist.

Can be frozen for up to 2 months—slice before freezing for easier reheating.

Variations

Spicy Kick: Add a pinch of chili flakes or sriracha to the glaze.

Herb Crust: Rub the pork with fresh rosemary or thyme before roasting.

Citrusy Twist: Replace vinegar with orange juice for a bright, tangy flavor.

Slow Cooker Option: Cook on low for 5–6 hours, then broil for 5 minutes to caramelize the glaze.

FAQ

Q: Can I use pork tenderloin instead of pork loin?
Yes, but reduce cooking time to 25–30 minutes since tenderloin cooks faster.

Q: How do I keep pork loin from drying out?
Don’t overcook—remove at 145°F and let it rest. Basting with glaze also helps lock in moisture.

Q: Can I make the glaze ahead?
Definitely! Prepare it up to 3 days in advance and store in the fridge. Warm before brushing on the pork.