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The best pork loin roast recipe



  • 4-5 pound (2-2.5 kg) pork loin roast, trimmed of skin and fat
  • 1 1/2 tablespoons olive oil, divided


  • 2 teaspoons paprika (mild or smoked)
  • 1 teaspoon brown sugar
  • 1 teaspoon each garlic powder and onion powder
  • 1/2-1 teaspoon red chili powder, (optional)
  • 2 teaspoons coarse salt
  • 1/2 teaspoon black cracked pepper


    • 1/2 cup honey
    • 1/2 cup butter
    • 6 cloves garlic, finely chopped or minced
    • 3 tablespoons soy sauce
    • 2 tablespoons cider vinegar
    • Good pinch of salt
    • 1/2 teaspoon cracked black pepper
  • 1/2 cup stock (or broth), beef or chicken
  • 1/2 cup water
  • 4 teaspoons cornflour



  • Pat dry pork with paper towel. Combine 1 tablespoon of oil with rub ingredients. Season pork, rubbing the mixture into the meat.
  • Heat remaining oil (about 2 teaspoons) in a large pan or skillet over medium heat. Sear pork all over until golden browned, rotating the pork around to avoid spices burning.


  • Melt butter in the same pan the pork was in while scraping up any leftover bits in the pan. Add garlic and sauté for 1 minute until fragrant. Stir in remaining sauce ingredients; bring to a rapid simmer for 1 minute.


  • Place seared pork in a  slow cooker. Pour sauce over pork; cover with lid and cook on LOW heat setting for 4 - 5 hours.
  • Transfer pork onto serving dish and tent loosely with foil. Let rest for 10-15 minutes.
  • While pork is resting: pour juices from the slow cooker bowl into a pot large enough to fit the liquid. Bring to a simmer over medium-high heat.
  • Mix 2 tablespoons of the juices with 4 teaspoons of cornflour. Whisk cornflour slurry into sauce and let simmer for a good 5 minutes, or until thickened into a syrup-like consistency.
  • Slice pork and serve drizzled with Honey Garlic Butter Sauce.


  • Preheat oven to 175°C.
  • Place seared/browned seasoned pork in a roasting pan.
  • Prepare sauce, as above. Reserve 1/2 cup sauce for basting. Pour remaining sauce over pork.
  • Add in 1/2 cup stock and 1/2 cup water around the pork.
  • Cover and roast for 20 minutes. Baste with half of the reserved sauce and continue roasting, uncovered, for a further 15 minutes.
  • Baste again and roast for a further 10-15 minutes, until a meat thermometer registers 145°F (62.5°C) in the thickest part (If pan dries out while cooking (it shouldn't), add a little more water.)
  • Transfer pork onto serving plate and baste with pan juices. Tent loosely with foil and let rest for 10-15 minutes..
  • Scrape up any browned bits leftover in the pan, mixing them through the pan juices and pour juices into a pot. Whisk in cornstarch/stock and water mixture and bring to a simmer. Slowly add in 1/4 cup water, whisk, then add a nother 1/4 cup if needed, until reaching a honey-like consistency. (Please note: sauce will thicken as it cools).
  • Slice pork and drizzle with Honey Garlic Butter Sauce.

Recipe: https://cafedelites.com/pork-loin-recipe/

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