Garlic Stuffed Pork Roast with Glaze
Elevate your dinner table with this stunning Garlic Stuffed Pork Roast with Glaze, a show-stopping centerpiece that combines bold flavor and irresistible aroma. Tender pork loin is expertly infused with whole garlic cloves, creating pockets of rich, savory goodness in every bite. A simple yet flavorful rub of olive oil, paprika, salt, and black pepper enhances the meat's natural juiciness, while the star of the show—a glossy glaze of brown sugar, honey, Dijon mustard, and apple cider vinegar—adds a perfectly balanced sweet-and-tangy finish. Oven-roasted to golden perfection, this dish is as visually impressive as it is delicious. Serve it sliced and garnished with fresh rosemary for an elegant touch, making it an ideal choice for holiday gatherings or special occasions. With just 20 minutes of prep time, this recipe is easy enough for weeknight indulgence yet classy enough for entertaining—an absolute must-try for pork lovers.
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Recipe Information
Ingredients
- 4 pounds Pork loin roast
- 8 whole Garlic cloves
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 0.25 cup Brown sugar
- 2 tablespoons Honey
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Dijon mustard
- 0.25 cup Chicken broth
- 2 sprigs Fresh rosemary (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Using a small sharp knife, make 8 small incisions evenly around the pork loin roast. Carefully insert one garlic clove into each incision, ensuring they are fully embedded in the meat.
Rub the roast all over with olive oil. Then season it with salt, black pepper, and paprika, making sure to coat all sides evenly.
Place the pork roast on a roasting rack inside a roasting pan. This allows even heat circulation.
Roast the pork in the preheated oven for 60 minutes, or until the internal temperature reaches about 135°F (57°C).
While the pork is roasting, prepare the glaze. In a small saucepan, combine the brown sugar, honey, apple cider vinegar, Dijon mustard, and chicken broth. Heat over medium heat, stirring frequently, until the mixture thickens slightly (about 5-7 minutes).
After the pork has roasted for 60 minutes, brush it generously with the glaze and return it to the oven.
Continue roasting for another 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C) and the glaze is caramelized and golden.
Remove the pork roast from the oven and tent it loosely with aluminum foil. Let it rest for 10-15 minutes to allow the juices to redistribute.
Slice the roast into 1/2-inch thick slices and serve warm, garnished with fresh rosemary if desired.
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 889 mg | 39% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 15.5 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1014 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
