Slow Roasted Honey Glazed Pork Recipe By Tasty

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SLOW-ROASTED HONEY GLAZED PORK RECIPE BY TASTY



Slow-roasted Honey Glazed Pork Recipe by Tasty image

Here's what you need: soy sauce, granulated sugar, garlic, scallions, boneless, skin-on pork shoulder, asparagus, yukon potatoes, olive oil, kosher salt, freshly ground black pepper, dark brown sugar, honey

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

1 cup soy sauce, plus 2 tbsp, divided
¼ cup granulated sugar
3 tablespoons garlic, chopped
¼ cup scallions, chopped
2 lb boneless, skin-on pork shoulder
1 bunch asparagus, halved
6 yukon potatoes, diced
2 tablespoons olive oil
kosher salt, to taste
freshly ground black pepper, to taste
1 cup dark brown sugar
½ cup honey

Steps:

  • In a large bowl, combine 1 cup (240 ml) of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.
  • Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat. This will help excess fat render out and allow more of the marinade to soak in.
  • Place the pork in the marinade and toss to coat evenly. Marinate for one hour.
  • Preheat the oven to 275ºF (140°C).
  • On a baking sheet, place the asparagus halves to the right and diced potatoes to the left. Toss the vegetables with the oil, salt, and pepper. Place the marinated pork in the middle of the baking sheet.
  • Bake 1 to 1 ½ hours, depending on the weight of the pork.
  • Raise the heat of the oven to 500ºF (260ºC).
  • In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.
  • Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top.
  • Bake for 20 minutes until sugar is dark brown and caramelized, and the top of the pork is crispy.
  • Remove the vegetables and pork from the tray, making sure to save all the juices.
  • Slice the pork into ½-inch (2 ½ cm) slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork.
  • Enjoy!

Nutrition Facts : Calories 1057 calories, Carbohydrate 133 grams, Fat 36 grams, Fiber 4 grams, Protein 54 grams, Sugar 89 grams

SLOW COOKER HONEY-GARLIC PORK LOIN ROAST



Slow Cooker Honey-Garlic Pork Loin Roast image

The slightly sweet and tangy garlic sauce pairs perfectly with the mild-flavored pork loin.

Provided by Cmahla

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 4h

Yield 8

Number Of Ingredients 10

2 tablespoons olive oil
1 (3 pound) pork loin roast
salt and ground black pepper to taste
20 cloves garlic, peeled
1 cup diced onion
2 tablespoons all-purpose flour
1 cup chicken broth
¼ cup fresh lemon juice
2 tablespoons Italian seasoning
¼ cup honey

Steps:

  • Heat oil in a large skillet over medium-high heat. Season pork with salt and pepper. Place pork in the hot skillet and sear until brown on all sides, about 3 to 4 minutes per side. Transfer pork to a 6-quart slow cooker.
  • Add garlic cloves to the skillet. Cook, stirring often, over medium-high heat until brown, about 5 minutes. Add onion and cook until softened, about 3 minutes. Sprinkle flour over garlic and onion and cook, stirring, for 2 minutes.
  • Pour chicken broth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in lemon juice, Italian seasoning, salt, and pepper, and bring to a boil. Pour broth mixture and honey over the pork in the slow cooker.
  • Close the lid and cook on High for 3 hours or on Low for 6 hours, until pork is fork-tender. Transfer pork to a platter and let rest for 5 minutes. Pour cooking liquid into a saucepan and bring to a boil. Reduce heat to medium-low and simmer until thick, 2 to 3 minutes. Lightly mash the garlic cloves. Slice the pork, and serve with the mashed garlic cloves and sauce.

Nutrition Facts : Calories 337.3 calories, Carbohydrate 16.1 g, Cholesterol 81.6 mg, Fat 17.4 g, Fiber 1.1 g, Protein 28.7 g, SaturatedFat 5.7 g, Sodium 216.2 mg, Sugar 10 g

SLOW ROASTED HONEY GLAZED PORK RECIPE - (4.3/5)



Slow Roasted Honey Glazed Pork Recipe - (4.3/5) image

Provided by scratch cook

Number Of Ingredients 12

1 cup plus 2 Tbsp. soy sauce, divided
1/4 cup granulated sugar
3 Tbsp. chopped garlic
1/4 cup chopped scallions
2 -3 pounds boneless, skin-on pork shoulder
1 bunch asparagus, halved
6 Yukon potatoes, diced
2 Tbsp. olive oil
Kosher salt
Freshly ground black pepper
1 cup packed dark brown sugar
1/2 cup honey

Steps:

  • Preheat the oven to 275ºF. In a large bowl, combine one cup of the soy sauce with the sugar, garlic, and scallions, stirring until mixed. Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat. This will help excess fat render out and allow more of the marinade to soak in. Place the pork in the marinade and toss to coat evenly. Marinate for one hour. On a baking sheet, place the asparagus halves to the right and diced potatoes to the left. Toss the vegetables with the oil, salt, and pepper. Place the marinated pork in the middle of the baking sheet. Bake one to one and a half hours, depending on the weight of the pork. Raise the heat of the oven to 500ºF. In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth. Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top. Bake for 20 minutes until sugar is dark brown and caramelized, and the top of the pork is crispy. Remove the vegetables and pork from the tray, making sure to save all the juices. Slice the pork into ½-inch slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork, and enjoy!

HONEY ROASTED BBQ PORK (CHAR SIU) RECIPE BY TASTY



Honey Roasted BBQ Pork (Char Siu) Recipe by Tasty image

Here's what you need: soy sauce, rice wine, sesame oil, ground five spice, salt, garlic, fresh ginger, bean curd, bean curd liquid, hoisin sauce, honey, boneless pork shoulder, white rice, large bok choys

Provided by Frank Tiu

Categories     Dinner

Yield 2 servings

Number Of Ingredients 14

2 tablespoons soy sauce
2 tablespoons rice wine, also known as shaoxing
1 tablespoon sesame oil
2 teaspoons ground five spice
1 tablespoon salt
5 cloves garlic, crushed
1 piece fresh ginger, sliced 2 in (5 cm)
2 tablespoons bean curd
¼ cup bean curd liquid
¼ cup hoisin sauce
½ cup honey
2 lb boneless pork shoulder
1 cup white rice, cooked, for serving
2 large bok choys, steamed, for serving

Steps:

  • In a large bowl, combine the soy sauce, Shaoxing, sesame oil, five spice, salt, garlic, ginger, bean curd, bean curd liquid, hoisin, and honey.
  • Place the pork into the marinate, turn to coat completely, and cover with cling wrap.
  • Marinate for at least 3 hours, or preferably overnight.
  • Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and set a wire rack on top.
  • Transfer the pork shoulder from the marinade to the wire rack.
  • Bake for 1 hour and 15 minutes until the edges are slightly charred.
  • Pour the marinade through a strainer into a medium pot.
  • Heat the marinade on medium heat until it reduces to ¼ of its original volume, about 10 minutes.
  • Glaze the pork with the reduced marinade every 15 minutes.
  • When the pork is done, slice and serve with white rice and bok choy.
  • Enjoy!

HONEY-ORANGE GLAZED PORK LOIN



Honey-Orange Glazed Pork Loin image

After finding this idea in a magazine, I changed it up to make it my own. I like to keep a pork loin in the freezer so we can have this special dish anytime. -Marlys Peterson, Centerville, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 11

1 cup orange juice
1/2 cup cider vinegar
1/2 cup packed brown sugar
1/4 cup honey
2 tablespoons chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1-1/2 teaspoons ground cinnamon
1 boneless pork loin roast (4 pounds)
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small saucepan, combine the first 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until glaze is reduced to 1 cup, 45 minutes. , Meanwhile, preheat oven to 350°. Sprinkle pork with salt and pepper. Place on a rack in a shallow roasting pan lined with heavy-duty foil. Roast until a thermometer reads 145°, 1-1/4 to 1-3/4 hours, brushing with glaze 2-3 times after first hour of roasting. Let stand for 10-15 minutes before slicing.

Nutrition Facts : Calories 263 calories, Fat 7g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 258mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges

HONEY-SOY GLAZED PORK ROAST



Honey-Soy Glazed Pork Roast image

This moist pork roast, scented with warm spices and a with a dark brown-sugar, honey-glazed lacquered finish on top is very special and delicious. This recipe also works beautifully with lamb. -Ellen Ottoson, Springfield, Ohio

Provided by Taste of Home

Categories     Dinner

Time 3h35m

Yield 8 servings.

Number Of Ingredients 13

1 bone-in pork shoulder butt roast (4 pounds)
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1-1/2 teaspoons garlic powder
1/4 teaspoon salt
2 teaspoons whole cloves
GLAZE:
1/4 cup honey
1/4 cup packed brown sugar
1 tablespoon soy sauce or reduced-sodium soy sauce
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon garlic powder

Steps:

  • Preheat oven to 300°. Pat meat dry. Combine cinnamon, ginger, garlic powder and salt; sprinkle mixture over meat, patting to adhere. Insert whole cloves about 1 in. apart. Place on a rack in 15x10x1-in. baking pan lined with foil. Let stand 30 minutes. Bake until fork-tender, about 3 hours. Remove from oven; discard cloves. Increase oven setting to 425°., For glaze, microwave ingredients on high until sugar dissolves, about 1 minute. Brush glaze over roast. Return to oven until dark brown and caramelized, 12-15 minutes, brushing with glaze halfway through cooking. Remove from oven; let stand 45 minutes before slicing.

Nutrition Facts : Calories 341 calories, Fat 17g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 296mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 29g protein.

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