Ingredients:

  • 1 (3 to 4 lb) boneless pork loin roast
  • 1/2 cup Liquid Soy Sauce
  • 1/4 cup Honey
  • 4 cloves Fresh Garlic, minced
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsp Neutral Oil (such as canola or vegetable oil)
  • 1 Tbsp Worcestershire sauce
  • 1 tsp Sesame oil
  • 1 tsp Ground Ginger
  • 1/4 tsp Black Pepper
  • 1 Tbsp Neutral Oil (for searing, optional)

Instructions:

  1. Whisk the Base: In a medium bowl, whisk together the soy sauce, Worcestershire sauce, sesame oil, honey, apple cider vinegar, neutral oil (2 Tbsp), minced garlic, ginger, pepper, and optional red pepper flakes. Whisk aggressively until slightly emulsified—it should look creamy and opaque.
  2. Reserve the Glaze: Immediately remove 1/4 cup of this fresh marinade and set it aside to use later for basting. Do not allow this portion to touch raw meat.
  3. Prep the Meat: Pat the pork loin completely dry using paper towels. This is critical for achieving a beautiful sear later.
  4. Marinate: Place the pork loin in a large Ziplock bag or non-reactive dish. Pour the remaining marinade over the meat. Massage the bag to ensure every inch is coated. Refrigerate for a minimum of 2 hours, or ideally 8 to 12 hours (Pork Loin Marinade Overnight). Do not exceed 24 hours.
  5. Preheat and Rest: Remove the marinated pork loin from the refrigerator 30 minutes before cooking. Preheat your oven to 400°F (200°C).
  6. The Sizzle Sear (Oven Method): Heat 1 Tbsp of neutral oil in an oven-safe skillet (cast iron recommended) over high heat until it shimmers. Place the loin in the skillet and sear on all four sides until a deep, golden brown crust forms (about 2 minutes per side).
  7. Roast: Transfer the skillet to the preheated oven. Roast for 40–55 minutes, basting once at the halfway point with the reserved fresh marinade glaze. If skipping the sear, place the loin in a baking dish and roast.
  8. Check Temp: Use a meat thermometer to check the internal temperature. The pork loin is done when the thickest part reads exactly 145°F (63°C). Pull it out immediately.
  9. The Critical Rest: Transfer the cooked pork loin to a cutting board and tent it loosely with foil. Let it sit, undisturbed, for 10 to 15 minutes. Slice against the grain and serve.