Glazed Pork Roast Pieczony Schab
Experience the perfect harmony of savory and sweet flavors with this Glazed Pork Roast Pieczony Schab, a classic Polish-inspired dish that’s as elegant as it is comforting. Featuring a tender, juicy boneless pork loin infused with garlic and fresh rosemary, this recipe elevates your dinner table with a luscious honey-Dijon glaze that caramelizes beautifully during roasting. The pork is wrapped in foil to lock in moisture, then basted for a golden, flavorful finish. Served with a velvety homemade onion gravy, this hearty main dish pairs effortlessly with roasted potatoes or steamed vegetables. With just 15 minutes of prep time and simple ingredients like apple cider vinegar, chicken broth, and olive oil, Glazed Pork Roast is an impressive yet approachable choice for family dinners or festive gatherings.
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Recipe Information
Ingredients
- 1.5 kg Pork loin (boneless)
- 4 Garlic cloves
- 2 sprigs Fresh rosemary
- 2 tsp Salt
- 1 tsp Ground black pepper
- 3 tbsp Honey
- 2 tbsp Dijon mustard
- 2 tbsp Olive oil
- 1 tbsp Apple cider vinegar
- 1 Small onion
- 250 ml Chicken or vegetable broth
- 1 tbsp All-purpose flour
Instructions
Preheat your oven to 180°C (350°F).
Rinse the pork loin under cold water and pat it dry with paper towels. Place it on a large sheet of aluminum foil.
In a small bowl, mix together the salt, ground black pepper, and minced garlic. Rub this mixture evenly all over the pork loin.
Place the rosemary sprigs on top of and underneath the pork loin. Wrap the foil loosely around the meat, sealing it securely to create a pouch. Place the foil-wrapped pork into a roasting pan.
Roast the pork loin in the preheated oven for 60 minutes.
While the pork is roasting, prepare the glaze. In a bowl, whisk together honey, Dijon mustard, olive oil, and apple cider vinegar until smooth and well combined.
After the first 60 minutes of roasting, carefully open the foil pouch. Brush the glaze generously over the pork loin and leave the foil open to allow the glaze to caramelize.
Return the pork loin to the oven and roast for an additional 30 minutes, basting with the glaze every 10 minutes.
Meanwhile, prepare the gravy. Finely chop the onion and sauté it in a small saucepan over medium heat until soft and translucent.
Add the broth to the skillet and bring it to a simmer. Whisk in the flour and continue to stir until the gravy thickens. Season with salt and pepper to taste and set aside.
Once the roast is finished cooking, remove it from the foil and let it rest on a cutting board for 10 minutes before slicing.
Serve the sliced pork loin with the prepared gravy drizzled on top and your choice of side dishes, such as roasted potatoes or steamed vegetables.
Nutrition Facts
Calories |
4234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.8 g | 314% | |
| Saturated Fat | 79.5 g | 398% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1185 mg | 395% | |
| Sodium | 7259 mg | 316% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 55.4 g | ||
| Protein | 409.5 g | 819% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 349 mg | 27% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 6624 mg | 141% | |
*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.
