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Ingredients
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Pork & Marinade
Roasting & Glaze
Serving & Garnish
Method
Pork & Marinade
Trim and tie
Preheat oven to 200°C (390°F). Pat the pork loin dry with paper towels. Trim any large fat cap to about 3–5 mm thickness. If the loin is uneven, use kitchen twine to tie it at 3 cm intervals so it roasts evenly.
Prepare marinade
In a small bowl combine minced garlic, olive oil, Dijon mustard, chopped rosemary, thyme leaves, lemon zest, kosher salt and black pepper. Stir until a paste forms.
Rub the marinade all over the pork, pressing it into the surface so it adheres. Place the pork in a shallow dish, cover, and refrigerate for at least 30 minutes and up to 4 hours to let flavors penetrate. Remove pork from refrigerator 20 minutes before roasting to come closer to room temperature.
Roasting & Glaze
Initial roast
Place the pork on a rack set in a roasting pan (or on a rimmed baking sheet). Pour 120 ml stock into the pan (not over the pork) to keep drippings from burning. Roast in the preheated 200°C oven for 15 minutes to develop color.
Lower heat and continue roasting
After 15 minutes, reduce oven temperature to 170°C (340°F). Continue roasting until an instant-read thermometer inserted into the thickest part of the loin reads 62°C (144°F) for slightly pink, juicy slices — about 25–35 more minutes depending on size. For fully done (no pink) roast to 68°C (155°F).
Make glaze
While the pork finishes, combine honey, soy sauce and butter in a small saucepan over low heat. Warm gently, stirring until butter melts and glaze is smooth. Keep warm but do not boil.
During the last 5 minutes of cooking, brush the glaze over the top of the pork once or twice, returning to the oven briefly to set the glaze and develop a glossy finish.
Rest
Remove the pork from the oven and transfer to a cutting board. Tent loosely with foil and rest for 10–15 minutes. Resting allows juices to redistribute for even, moist slices.
Serving & Garnish