This easy, one pan honey glazed roast pork with vegetables is moist, tender, juicy, and succulent and coated with an irresistible honey glaze. This showstopper one pan meal with baby potatoes, apples and green beans is seasoned with incredible warm flavours that is perfect for a holiday dinner but easy enough to make any night of the week with just 15 minutes of actual prep. It is seriously the best roast pork ever.
This honey glazed roast pork is a complete dinner packed with vegetables, that you can serve on its own. Save the pan drippings to drizzle on top or turn it into a delicious gravy to serve it with. Some other sides that would go so well with this is garlic mashed cauliflower, sautéed garlic mushrooms, and creamy mashed potatoes.
Ingredients
- pork - I used boneless pork shoulder. Pork belly would also work great for this recipe, or any cut that roasts really well.
- pork marinade - hoisin sauce (or soy sauce), liquid honey, dark soy sauce, garlic, green onions, and ground black pepper.
- vegetables - I used baby potatoes, apples, green beans, and onions, tossed in olive oil, Italian seasoning and salt. The beauty of this recipe is that you can easily customize the vegetables for something else that you may have on hand. Sweet potatoes, butternut squash, and carrots would go really well in this too. Just cut the vegetables into 1-inch pieces to ensure even cooking.
- honey glaze - hoisin sauce, honey, and dark brown sugar. This combination of ingredients creates a honey glaze that is unreal. Packed with umami from the hoisin sauce, and sweetness from the honey and brown sugar (which also adds colour). It's so so good.
- gravy - you can drizzle the pork with pan drippings or make this optional gravy using the pan drippings and a little flour.
You will also need a large ziploc bag, cast-iron skillet (or quarter sheet baking pan), and a meat thermometer.
How to Make the Best Honey Glazed Roast Pork
- Marinate the pork: Pat dry the pork completely with a paper towel. Score the pork with a knife to make shallow cuts, about ¼-inch deep. Then, transfer the pork into a large ziploc bag, along with hoisin sauce, honey, dark soy sauce, garlic, green onions, and black pepper. Press the air out of the bag and seal tightly. Massage the marinade around the pork to coat it and place it in the refrigerator to marinate for at least 1 hour, up to overnight.
- Prepare the vegetables: In a large mixing bowl, add potatoes, apple slices, green beans and onion. Drizzle with olive oil and season with Italian seasoning and salt. Toss to combine with until well coated. Transfer the vegetable mixture onto a cast-iron skillet (or a quarter sheet baking pan) and spread them evenly.
- Roast the pork and vegetables: Place the marinated pork on top of the vegetables and drizzle the remaining marinade over the vegetables. Roast uncovered in a preheated 350F oven for 1.5 to 2 hours, until the internal temperature of the pork reaches 160 F on a meat thermometer. The baking time will vary depending on the size of the pork shoulder. Once the pork is done, let it rest at room temperature for 10 to 15 minutes before slicing.
- Make the honey glaze and broil:In a small bowl, whisk to combine hoisin sauce, honey, and dark brown sugar into a smooth paste. Generously brush the sauce over the pork and broil it on high for 3-4 minutes, or until you achieve a caramel brown colour and the edges of the pork turn nicely charred. The intense high heat creates a beautiful caramelizing glaze from the browning of sugar during broiling.
- Slice and serve: Slice the pork into ¼-inch pieces and serve with roasted vegetables and a drizzle of gravy (or just pan drippings if not making gravy) on top.
How to Make Easy 2-Ingredient Gravy
To make an easy 2-ingredient gravy to pour on top of the honey glazed roast pork, slowly pour the pan drippings through a fine mesh sieve and into a cooking pot. Add flour and whisk to combine. Make sure the flour is fully dissolved.
Transfer the pot to the stove and heat over medium heat for 3-4 minutes, continuously stirring until gravy is thickened. If you prefer a thicker gravy, whisk in ½ tablespoon of flour at a time to thicken it out. If it gets too thick, add ½ tablespoon of water at a time to thin it out.
Tips for Making Roast Pork
- Use a digital thermometer. A digital meat thermometer is very useful when cooking pork or any kind of meat. It ensures that you never end up with undercooked or overcooked meat. Simply insert the thermometer halfway inside the meat to get a quick measurement. Once it reads 160F, the pork is done and you can take it out of the oven.
- Slow cooker instructions. You can make this honey glazed pork in the slow cooker as well. Marinate the pork as is, then sear it over medium high heat on all sides until browned, about 3-4 minutes per side. Then layer the vegetables on the bottom of the slow cooker and place the marinated pork on top. Cook on low for 4-6 hours. Then continue the recipe as is, making the glaze and broiling the pork for a few minutes until crisp.
- How to store. Store roast pork in an airtight container for up to 3 days in the refrigerator. To reheat, place in the oven or air fryer at 300F for 10-15 minutes until heated through.
- How to use leftovers. You can use leftover roast pork in Shanghai-style fried noodles, add them in crispy fried spring rolls or 10-minute fried rice, or throw it in a sandwich.
More Roast Meat Recipes
- Dutch Oven Whole Roast Chicken
- Easy Roast Lamb with Vegetables
- One Pan Garlic Roasted Chicken and Baby Potatoes
- Easy Juicy Roasted Turkey Breast
- Roasted Spatchcock Chicken (Butterflied Chicken)
- The Best and Juiciest Whole Roast Turkey
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Recipe
Honey Glazed Roast Pork with Vegetables
- Total Time: 2 hour 45 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Easy one pan honey glazed roast pork is moist, tender, and juicy, coated with an irresistible honey glaze and packed with potatoes, green beans and apples.
Ingredients
For the pork:
- 2 lbs. pork shoulder, boneless (or pork belly)
- ½ cup hoisin sauce (or soy sauce)
- ¼ cup liquid honey
- 1 tablespoon dark soy sauce
- 1 tablespoon garlic, minced
- 1 tablespoon green onions, finely chopped
- 1 teaspoon ground black pepper
For the vegetables:
- 1 lb. baby potatoes, halved
- 1 medium apple, sliced
- 1 cup green beans (about 125 grams), ends trimmed
- 1 small onion, coarsely chopped
- ½ tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
For the honey glaze:
- ¼ cup hoisin sauce
- 2 tablespoons honey
- 2 tablespoons dark brown sugar
For the gravy (optional):
- 1 cup pan drippings
- 1 tablespoon all-purpose flour (or more if needed)
Instructions
Marinate the Pork:
- Pat dry the pork shoulder (or pork belly) completely with a paper towel before adding seasoning. Score the pork with a knife to make shallow cuts, about ¼-inch deep. This helps the pork soak in all the marinade.
- In a Ziploc bag, combine pork with hoisin sauce, honey, dark soy sauce, garlic, green onions, and black pepper. Press the air out of the bag and seal tightly. Massage the marinade around the pork to coat it and place it in the refrigerator to marinate for at least 1 hour, up to overnight.
Prepare the Vegetables:
- Preheat the oven to 350F.
- In a large mixing bowl, add potatoes, apple slices, green beans and onion. Drizzle with olive oil and season with Italian seasoning and salt. Toss to combine with until well coated.
- Transfer the vegetable mixture onto a cast-iron skillet (or a quarter sheet baking pan) and spread them evenly.
Roast the Pork and Vegetables:
- Place the marinated pork on top of the vegetables and drizzle the remaining marinade over the vegetables.
- Roast uncovered in the oven at 350F for 1.5 to 2 hours, until the internal temperature of the pork reaches 160 F. The baking time will vary depending on the size of the pork shoulder. Check for doneness by inserting a digital meat thermometer into the center of the pork to get a quick measurement.
- Once the pork is done, let it rest at room temperature for 10 to 15 minutes before slicing.
Make the Honey Glaze and Broil:
- In a small bowl, whisk to combine hoisin sauce, honey, and dark brown sugar into a smooth paste.
- Generously brush the sauce over the pork and broil it on high for 3-4 minutes, or until you achieve a caramel brown colour and the edges of the pork turn nicely charred. The intense high heat creates a beautiful caramelizing glaze from the browning of sugar during broiling.
Make Gravy (optional):
- Slowly pour the pan drippings through a fine mesh sieve and into a cooking pot. Add flour and whisk to combine. Make sure the flour is fully dissolved.
- Transfer the pot to the stove and heat over medium heat for 3-4 minutes, continuously stirring until gravy is thickened. If you prefer a thicker gravy, whisk in ½ tablespoon of flour at a time to thicken it out. If it gets too thick, add ½ tablespoon of water at a time to thin it out.
- Slice the pork into ¼-inch pieces and serve with roasted vegetables and a drizzle of gravy (or just pan drippings if not making gravy) on top.
Notes
Equipment used: large ziploc bag, cast-iron skillet (or quarter sheet baking pan), and meat thermometer.
How to use a meat thermometer: A digital meat thermometer is very useful when cooking pork or any kind of meat. It ensures that you never end up with undercooked or overcooked meat. Simply insert the thermometer halfway inside the meat to get a quick measurement. Once it reads 160F, the pork is done and you can take it out of the oven.
Slow cooker instructions: You can make this honey glazed pork in the slow cooker as well. Marinate the pork as is, then sear it over medium high heat on all sides until browned, about 3-4 minutes per side. Then layer the vegetables on the bottom of the slow cooker and place the marinated pork on top. Cook on low for 4-6 hours. Then continue the recipe as is, making the glaze and broiling the pork for a few minutes until crisp.
How to store: Store roast pork in an airtight container for up to 3 days in the refrigerator. To reheat, place in the oven or air fryer at 300F for 10-15 minutes until heated through.
How to use leftovers: You can use leftover roast pork in Shanghai-style fried noodles, add them in crispy fried spring rolls or 10-minute fried rice, or throw it in a sandwich.
- Prep Time: 15 minutes
- Marinate Time: 1 hour
- Cook Time: 1 hour 30 minutes
- Category: Pork
- Method: Roast
- Cuisine: American
Vanessa says
I’ve made this 5 times now and it’s so good even my picky kids like it. I always double up on the veggies and my favorites are the crunchy bits on the side of the cast iron skillet.
Madison says
I've made this recipe three times, and am making it again tomorrow. This recipe is a keeper! Thank you for sharing this! It's a showstopper too. Each time I've made this has been for company, and everyone loved it. I had no leftovers. : )
Kelsey says
This was DELICIOUS!! And we made your recommended fried rice with the leftovers, definitely a keeper!!
Jim says
How can you omit the marrinaid time from the overall time? Says 1hr 30 mins up top, but then tells you to marrinate for 1 hr in the recipe later...
Sam Hu | Ahead of Thyme says
You are totally right, that was an oversight on our part and we have included the marinate time in the total time. Thank you!
Natalie says
Gosh, this looks so good! My family loves roasted pork and I bet they would love this. I just saved the recipe and will definitely give this a try.
Sam | Ahead of Thyme says
Thank you Natalie! It's a keeper!
Jamie says
Such a delicious roast pork with a wonderful glaze! I know my family would love to have this for Sunday dinner. It looks so comforting and satisfying!
Sam | Ahead of Thyme says
Thank you Jamie! It is so delicious, let me know if you try it!