Honey Glazed Roast Pork with Caramelized Onions Tips, FAQ & printable recipe

Tips for success

To achieve the ultimate glossy glaze, take a few moments to baste the pork roast with the pan juices every fifteen minutes while it is in the oven. This continuous coating helps build up layers of sweet, caramelized goodness on the surface of the meat.

If you notice the honey glaze in the pan is darkening too quickly or starting to burn, simply add a splash of water, chicken broth, or white wine to the bottom of the pan to loosen the juices and slow down the caramelization.

Selecting the right size of baby onions is key to ensuring they cook at the same rate as the pork. Choose onions that are uniform in size, about one inch in diameter. If they are larger, cut them in half so they soften and caramelize completely by the time the pork reaches its target temperature. Leaving a tiny bit of the root end intact when peeling will also help keep the onions from falling apart during roasting.

Variations

• Garlic Herb Glaze: Add four minced garlic cloves and a teaspoon of dried thyme to the honey before drizzling it over the pork roast for a more savory flavor profile.
• Balsamic Honey Pork: Whisk two tablespoons of balsamic vinegar into the honey to add a pleasant tanginess that cuts through the sweetness and complements the caramelized onions.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freeze sliced pork and onions in a freezer-safe bag with pan juices for up to 2 to 3 months.

Reheat

Reheat slices gently in a covered skillet with a splash of water or broth over low heat until warmed through.

Any leftover roast pork and caramelized onions should be cooled to room temperature within two hours of cooking. Transfer the leftovers to an airtight container, pouring any remaining pan juices over the meat to keep it moist.

Store the container in the refrigerator. Properly stored, the pork will remain delicious and safe to consume for up to three to four days, making it excellent for quick weekday lunches or dinners.

While this roast is best enjoyed fresh from the oven, you can prepare some elements ahead of time to save precious minutes. You can peel the baby onions and trim the rosemary the day before, storing them in separate containers in the refrigerator. You can also prepare the pork roast a few hours in advance, keeping it wrapped in the fridge until you are ready to sear and roast it.

Serving ideas

Present this beautiful roast on a large, warm serving platter for a stunning family-style presentation. Slice the pork into thick, succulent rounds and arrange them down the center of the platter.

Spoon the glossy, caramelized baby onions all around the sliced meat, and drizzle the remaining sweet and savory pan juices generously over everything. Garnish with fresh, vibrant rosemary sprigs to add a touch of color and aroma.

This sweet and savory dish pairs wonderfully with a variety of classic side dishes. Creamy mashed potatoes or roasted garlic potatoes are perfect for soaking up the rich honey-infused pan juices.

For a lighter balance, serve the roast alongside steamed green beans, roasted Brussels sprouts, or a crisp green salad tossed with a light vinaigrette. A crusty French baguette is also fantastic for wiping up every last drop of glaze.

Frequently asked questions

Recipe card

Honey Glazed Roast Pork with Caramelized Onions

Prep 15 minCook 1 hRest 10 minTotal 1 h 25 minServes 6

Ingredients

• 3 lb boneless pork loin roast
• 1/3 cup honey
• 1 lb baby onions, peeled
• 4 sprigs fresh rosemary

Instructions

1. Pat the pork roast dry with paper towels. Heat a large ovenproof skillet or roasting pan over medium-high heat. Add the pork roast to the hot pan and sear on all sides until a golden-brown crust forms, about two to three minutes per side.
2. Reduce the heat to medium. Scatter the peeled baby onions into the pan around the seared pork roast, letting them sizzle in the pan. Drizzle the warm honey evenly over the top of the roast, letting it cascade down the sides and mix with the juices and onions in the pan.
3. Place the fresh rosemary sprigs on top of the roast and around the onions. Transfer the pan to the preheated oven. Roast for forty-five to fifty minutes, basting occasionally with the pan juices. Cook until the pork reaches an internal temperature of 145°F (63°C). Remove from the oven, cover loosely with foil, and let the meat rest for at least three minutes before carving.

Estimated nutrition per serving

Calories

390

Protein

50 g

Carbohydrates

22 g

Fat

11 g

Fiber

1.5 g

Sugar

18 g

Sodium

80 mg

Automatic estimate from the ingredient list, not laboratory-verified.