Honey Glazed Roast Pork with Vegetables
This simple one-pan honey-glazed roast pork with vegetables is moist, tender, juicy, and full of flavor. Coated in a rich, irresistible honey glaze, it's a standout dish made with baby potatoes, apples, and green beans, all seasoned with warm, comforting spices. Perfect for a holiday feast, yet easy enough for a weeknight dinner, it requires only 15 minutes of prep. Truly one of the best roast pork recipes you'll ever make.
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.
Nutrition
Calories: 478kcalCarbohydrates: 55.1gProtein: 44.8gFat: 8.9gCholesterol: 124.9mgSodium: 1204.4mgSugar: 35.3gVitamin C: 12.1mg
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