Pork Loin with Sweet Soy-Ginger Glaze

A delicious pork loin recipe that is perfect for feeding a large gathering on Mother’s Day! Tender juicy pork, basted with a sweet soy-ginger glaze, roasts with the carrots and fennel, creating a recipe for entertaining that is as easy as it is delicious! Special thanks to www.swiftmeats.com for sponsoring and collaborating with me on this episode.

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Serves 15-20
PRINT RECIPE HERE https://bit.ly/EWBPorkTenderloin

8-10 lb Swift Boneless Pork Loin (cut into 2 equal-sized roasts)
1 tsp salt and freshly cracked pepper to taste
2 Tbsp of vegetable oil

For Vegetables:
2 lbs of carrots, peeled and cut in thirds on the diagonal
3 fennel bulbs, cut into wedges
3 shallots, peeled and cut into wedges
3 Tbsp olive oil
Salt and Pepper to taste

Basting Sauce:
1/4 cup low sodium soy sauce
1/3 cup orange marmalade
1 garlic clove, minced
1-inch fresh ginger, peeled and grated
1 tsp fresh orange zest
½ tsp toasted sesame oil

Serving Sauce: (If you think everyone will want the sauce double this recipe)
1/2 cup Sweet Chili Sauce
1/2 cup low-sodium soy sauce
1 tsp rice wine vinegar
1 tsp orange zest
½ tsp toasted sesame oil
½ tsp fresh ginger

The night before serving unwrap the pork, and pat it dry. Slice it into 2 equal-sized roasts. Season liberally with ½ tsp salt on each roast and freshly cracked pepper to taste. Place the pork in two casserole dishes, cover, and refrigerate.

The following day, remove the pork from the refrigerator at least 30 minutes before cooking to come up to room temperature. Meanwhile, prepare the basting sauce in a small bowl by whisking together all the ingredients and set aside.

Prep the vegetables and place them on a large sheet pan, creating a single layer. Drizzle the vegetables with olive oil and season with salt and pepper. Shake the pan gently to coat the vegetables with the oil and seasonings. Set aside.

Preheat the oven to 350F (325F for a convection oven, on the roast setting)

In a large, heavy-duty roasting pan or a large skillet, heat 1 Tbsp of the oil in the pan until hot.

Pat the pork dry of any moisture. Then sear the loin, fat side down first and then flip and continue to sear until all sides until golden brown. Transfer the seared pork to a rimmed baking sheet. Repeat the process with the second tablespoon of oil and the second pork roast.


Place both roasts on the sheet pan. Bast the pork with the basting sauce on all sides of the pork.

Place the sheet pan with the pork in the lower third rack of your oven. Slide the vegetable tray underneath on the bottom rack of the oven.

Baste the pork every 20 minutes with the basting sauce, as well as the sauce collecting in the bottom of the pan. If the sauce starts to cake on the bottom add 1-3 tablespoons of warm water to loosen the sauce so that you can baste with it as well. Shake the pan of vegetables underneath to toss.

Continue to cook until a meat thermometer reaches an internal temperature of 145-150F. About 45 minutes.

Remove the pork from the oven, cover it loosely with foil to retain its heat, and allow it to rest for at least 20-25 minutes to retain its juiciness.


Meanwhile, increase the oven to 450F bring the vegetable pan up to the lower third rack and continue to roast for 15 minutes to become caramelized and perfectly roasted. Then lower the temperature to 200F to keep them warm while you prepare the serving sauce.

In a small saucepan, add all the ingredients and simmer until hot. Transfer the sauce to a gravy boat.

Slice one pork roast into ¼ inch slices and transfer it to the center of an oval serving platter with a large chef’s knife to keep the roast intact. Keep the other roast covered with foil and carve and serve as needed. Fan out a few slices of pork at the end of the roast for a pretty presentation and nestle the roasted vegetables on either side of the pork. Serve with the sauce.

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