● A one‑pan roast worth writing a song about

Honey · Orange · Maple &
a Whole Pork Loin

A beautifully roasted pork loin glazed with honey, maple syrup, and fresh orange — served over roasted potatoes, carrots, onions, and garlic that soak up every drop of flavor from the roast.

Serves6–8
Active20 min
Total1h 55m
Oven350°F → broil
Suggested pairing · press play
Amazing Glaze
Scraddle & Company
Open on YouTube ↗
Part 1

Ingredients

3 components

The Pork & Rub

  • Pork loin roast~4 lb
  • Olive oil1–2 tbsp
  • Saltto taste
  • Black pepperto taste
  • Garlic powderto taste
  • Smoked paprikato taste
  • Dried thymeto taste

The Glaze

  • Honey2 tbsp
  • Pure maple syrup2 tbsp
  • Orange zest1 orange
  • Orange juice1 orange
  • Dijon mustard1½ tbsp
  • Apple cider vinegar1 tbsp
  • Garlic, grated2 cloves

The Vegetables

  • Baby potatoes1 lb
  • Carrots, thick‑sliced2–3
  • Red onion, chunky1
  • Whole garlic cloves4–12
  • Bell peppers (yellow + orange)2
  • Olive oil2–4 tbsp
  • White wine, splash¼ cup
Part 2

Method

4 steps · ~1h 55m
01Mise en place · 10 min

Prep the pan

Heat the oven to 350°F. While it climbs, set up your stage.

  1. Halve the baby potatoes. Slice carrots into thick diagonal pieces.
  2. Cut the red onion into thick wedges; cut bell peppers into large chunks.
  3. Toss the vegetables with olive oil, salt, and pepper. Spread into a large roasting pan and pour a splash of white wine (or chicken broth) into the bottom.
  4. Pat the pork dry. Rub with olive oil and sprinkle on the dry rub until it looks right.
  5. Lay the loin fat side up on top of the vegetables.
Glaze, mixed: whisk honey, maple, orange zest & juice, Dijon, vinegar, and grated garlic in a small bowl. Set it next to the oven with a brush.
02First roast · 40 min

Send it in

  1. Slide the pan into the oven, uncovered.
  2. Roast 40 minutes, undisturbed. The vegetables start drinking the drippings.
  3. Pull the pan. Brush the pork generously with glaze. Back in it goes.
03Second pass · 60 min

Glaze again

  1. Roast another 60 minutes — aim for an internal temp around 160°F.
  2. Brush the pork with another coat of glaze.
  3. Switch the oven to broil while you glaze, then return the pan to the broiler.
04Finale · 5–15 min + rest

XXXtra caramelization

  1. Broil on HIGH for 5–15 minutes — until the internal temperature reads 155–165°F, or until you "get in your feels."
  2. Watch carefully so the glaze doesn't burn. If it does, it still tastes awesome.
  3. Pull from oven. Tent loosely with foil. Rest 15 minutes.
  4. Slice across the grain. Spoon pan juices over the top. Serve vegetables underneath.
Why people ask for seconds: the vegetables have absorbed pork drippings, citrus, maple, garlic, and caramelized glaze. That's the song.