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This pork loin roast recipe features a tender, juicy pork loin coated in fresh herbs, paired with tangy apples, and finished with a rich, caramelized apple cider balsamic glaze.
Pork loin is a tender, lean cut of meat from the back of the pig, located along the top of the rib cage just below the backbone, running from the shoulder to the leg.
It is sold as a thick, wide cut, usually between 2 and 5 pounds, either boneless or bone-in, and is one of the most popular and versatile pork cuts because it is tender and easy to cook, whether roasted, grilled, or pan-seared.
This oven roasted pork loin recipe is easy to make, serves eight, and makes a perfect centerpiece for family dinners, cozy Sundays, or festive holidays like Christmas, Thanksgiving, or Easter.
In this recipe, we use a 4-pound boneless pork loin seasoned with garlic and herbs, then roasted while being basted with a flavorful glaze of apple cider, balsamic vinegar, honey, and Dijon mustard.
Serve this baked pork loin alongside garlic mashed potatoes, creamy polenta, potato gratin, roasted root vegetables, or a light salad for a complete meal that will satisfy everyone around the table.
✅ Take a moment to read through the whole post for the ingredient list, expert tips, and equipment suggestions. The full recipe is right below.
Key Ingredients for This Pork Loin Roast Recipe
While the full recipe has many items, a few key ingredients drive the flavor and texture of this spectacular pork loin roast:
1. Boneless Pork Loin
- Boneless pork loin is a lean yet tender, thick, wide cut of meat, often weighing 2 to 5 pounds, which makes it ideal for a roast.
- It has a mild flavor that soaks up herbs, spices, and marinades like a sponge, making it ideal for slow roasting.
2. Fresh Herbs
- Fresh herbs such as rosemary, thyme, paprika, and garlic powder are responsible for the deep savory foundation and rich color of the crust.
- Rosemary is a classic accompaniment to pork, offering a sharp, piney aroma.
- Paprika contributes a rich, reddish-brown hue and subtle smokiness, which aids in developing the dark, burnished appearance.
3. Balsamic Vinegar and Apple Cider
- Balsamic vinegar adds crucial acidity and deep molasses-like complexity, which cuts the richness of the pork, while the apple cider (or juice) provides a complementary fruit note.
- When reduced, the natural sugars and acids concentrate, forming the thick, beautiful glaze that adheres perfectly to the baked pork loin.
4. Firm Green Apples
- Apples like Granny Smith or Honeycrisp offer a tart counterpoint to the sweet glaze and rich pork.
- Roast them alongside the loin to soften and absorb the rendered pork fat and herb drippings, creating a flavorful, integrated side dish that naturally complements the main course.
5. Olive Oil
- Adds moisture to the marinade and helps the seasonings stick to the pork.
- It also aids in creating that beautiful golden-brown crust when seared.
Essential Tools for Making This Oven Roasted Pork Loin Recipe
Having the right tools is critical when making a loin roast to ensure even cooking and moisture control.
- Roasting Pan and Rack: Use a rack to elevate the pork loin so hot air can circulate evenly around it, preventing the bottom from steaming and ensuring a crisp, golden crust on all sides.
- Instant-Read Meat Thermometer: This essential tool prevents overcooking and dryness, and since pork loin is very lean, remove it from the oven at 145°F (63°C) for perfectly juicy meat.
- Kitchen Twine (or Butcher’s Twine): If your boneless pork loin is uneven in shape, tie it tightly with butcher’s twine to form a uniform cylinder, ensuring even cooking and preventing the thinner ends from drying out before the center is done.
- Stovetop-Safe Pan (Stainless Steel or Cast Iron): Use a stainless steel or cast-iron pan to create a rich pan sauce from the caramelized bits left after searing, as nonstick pans prevent this flavor from developing.
- Long, Sharp Carving Knife and Fork: After resting, use a sharp carving set to slice the pork loin cleanly against the grain into even, tender pieces without tearing the meat.
Why You’ll Love This Baked Pork Loin
This specific approach to a baked pork loin is popular not just for its appearance, but for the guaranteed culinary success it delivers:
- Relatively Lean Cut: Pork loin is considered a lean cut, making it a healthy option for those watching their fat and cholesterol intake.
- The Perfect Crust: This pork loin recipe uses a two-stage cooking method that begins with a high-heat sear at 425°F (220°C) to form a savory, caramelized crust.
- Deep, Balanced Flavor: Unlike simple roasts, this one combines a savory, herb-crusted exterior with the sweet and tangy notes of an apple-balsamic glaze for a rich, well-balanced finish.
- Excellent Source of High-Quality Protein: Pork loin is incredibly high in protein, with a typical serving providing well over 25 grams, which is vital for muscle repair, growth, and overall satiety.
- Rich in B Vitamins: Pork loin is an excellent source of B vitamins, especially thiamin, niacin, and riboflavin, which help convert food into energy and support a healthy nervous system.
- Source of Iron and Potassium: Pork loin provides important minerals like iron, which supports oxygen transport, and potassium, which helps regulate blood pressure and fluid balance.
What to Serve with Roasted Pork Loin
Since the main dish is rich and tangy (apple/balsamic), it requires sides that offer creamy comfort or a sharp, palate-cleansing contrast.
1. For the Sauce
Sides that soak up the luscious pan sauce are highly recommended. Creamy starches act as a mild counterpoint to the bold flavors of the baked pork loin and glaze.
- Garlic Mashed Potatoes or Creamy Polenta: Their smooth, buttery texture contrasts perfectly with the crisp exterior of the roast and acts as the ideal vehicle for the rich sauce.
- Potato Gratin: A layered gratin baked with Gruyère offers richness and a slightly crisp top, marrying beautifully with the rendered fat and herbs.
2. The Earthy & Roasted
Roasting root vegetables alongside the pork creates flavor synergy, as they absorb the herb-flavored rendered fat and pan drippings from the pork loin in the oven.
- Roasted Root Vegetables: Carrots, parsnips, and sweet potatoes tossed in olive oil, rosemary, and thyme should be cooked alongside the pork during the 350°F stage.
- Roasted Brussels Sprouts with Bacon: The slight bitterness and deep char of the sprouts, combined with salty bacon, provide excellent flavor depth to accompany the sweet glaze.
3. The Palate Cleanser
A touch of bitterness or sharpness is needed to refresh the palate and cut through the richness of the pork and the sticky glaze.
- Sautéed Green Beans with Lemon-Almond Gremolata: A simple, bright side that offers a sharp, crunchy texture and a contrasting color.
- Arugula and Fennel Salad: The peppery bite of arugula and the light anise flavor of fennel, dressed simply with olive oil and lemon vinaigrette, provide the perfect acidic contrast to the rich pork loin roast.
Chef Tips for the Best Pork Loin Roast
These are the non-negotiable professional techniques required to consistently produce a succulent, restaurant-quality slow roasted pork loin:
1. Always Temper the Pork Loin
Remove the pork loin from the refrigerator one hour before it enters the oven.
This step ensures the meat starts closer to room temperature, guaranteeing a more even roasting from edge to center and preventing the outer layers from drying out before the core reaches temperature.
2. The 142°F Rule
For maximum juiciness, most chefs remove the roasted pork loin from the oven when the thickest part reaches a temperature of 140 to 142°F (60 to 61°C).
The residual heat (carryover cooking) will raise the temperature of the final few degrees during the rest, ensuring a safe, perfectly tender, and juicy finish.
3. Resting the Pork Roast is Mandatory
After removing the pork loin roast, loosely tent it with foil and let it rest for at least 15 minutes to allow the juices to redistribute.
Slicing too early causes all the moisture to spill out, leaving you with dry meat.
4. Make the Pan Sauce
Do not discard the fond, the caramelized bits left in the pan, as they are packed with flavor.
Deglaze with wine or cider, scraping them up to create a rich pan sauce that turns a simple roast into an elegant dish.
Final Remarks
This apple-balsamic glazed pork loin roast delivers everything you want in a centerpiece meal, with tender, juicy pork infused with the warmth of garlic and herbs, finished with a glossy, sweet-tangy glaze that perfectly balances richness and freshness.
Pair it with a crisp green salad or a side of garlic mashed potatoes for a complete, elegant dinner that’s perfect for any occasion, from Sunday family meals to festive holidays.
If you give this recipe a try, we’d love to know how it turned out. Share your experience or your own twist in the comments below.
You’ll find the full recipe and step-by-step instructions just below.
Best Oven Pork Loin Roast Recipe
This easy oven roasted pork loin recipe serves eight and features a tender, juicy herb-crusted pork loin coated in fresh herbs, paired with tangy apples, and finished with a rich, caramelized apple cider balsamic glaze, all beautifully roasted to perfection in under two hours.
Ingredients
For the Pork Loin
For the Apple-Balsamic Glaze
For the Apples
For the Pan Sauce
How to Cook Pork Loin Roast (Step-By-Step Instructions)
Prepare the Pork Loin
- Remove the pork loin from the fridge 1 hour before cooking to bring it to room temperature.
- Pat it dry with paper towels.
- Trim any thick layers of fat, leaving a thin cap for flavor.
Season the Pork Loin
- In a small bowl, whisk together olive oil, black pepper, paprika, garlic powder, onion powder, dried thyme, fresh rosemary, and kosher salt.
- Then rub the spice mixture all over the pork loin, making sure every surface is evenly coated.
Make the Glaze
- In a small saucepan, combine apple cider (or apple juice), balsamic vinegar, honey, Dijon mustard, minced garlic, and Worcestershire sauce.
- Let the mixture simmer over medium heat and cook for 5 to 7 minutes, or until it thickly coats the back of a spoon.
- Then remove from heat and set aside, dividing the glaze in half, one portion for early basting and one for later.
Preheat and Prep the Oven
- Preheat your oven to 425°F (220°C).
- In a bowl, toss the apples with melted butter or olive oil and cinnamon.
- Spread the apples in the bottom of the roasting pan.
- They will act as a flavorful bed and catch the delicious drippings.
- Place a rack over the apples to hold the pork loin.
Sear the Pork Loin in Oven
- Place the tempered, seasoned pork loin fat-side up on the rack.
- Sear in the preheated 425°F (220°C) oven for 15 minutes.
- This step locks in flavor and helps develop that gorgeous crust.
Reduce the Heat and Apply Glaze
- Immediately lower the oven temperature to 350°F (175°C).
- Remove the pan briefly and brush the pork loin generously with the first half of the prepared glaze.
- Return the roast to the oven and continue roasting.
Continue Roasting and Basting
- Continue cooking the pork loin, checking the internal temperature around the 45-minute mark.
- Baste the pork loin roast with the remaining glaze every 15 to 20 minutes.
- Make sure the final, heavier baste occurs about 20 minutes before it’s done.
- For a 4-pound roast, total cooking time is typically 60 to 90 minutes.
- The pork loin is done when an instant-read thermometer inserted into the thickest part reads 145°F (63°C).
Rest the Meat
- Once done, remove the pork loin from the oven and transfer it to a clean cutting board.
- Tent it loosely with foil.
- Let it rest, undisturbed, for a minimum of 15 minutes.
Make the Pan Sauce
- Carefully pour off any large pools of rendered fat from the roasting pan, leaving behind the rich, caramelized drippings (fond).
- Place the roasting pan (if stovetop safe) or scrape the fond into your stainless steel skillet over medium heat.
- Pour the red wine or apple cider into the pan and scrape up all the brown bits stuck to the bottom.
- Stir gently until the liquid slightly reduces by half and thickens into a glossy sauce.
- Add the chicken or beef stock and simmer for 3 to 5 minutes.
- Mix the cornstarch with 2 tablespoons of water to make a slurry, then whisk it into the sauce until it reaches your desired thickness.
- Remove the pan from the heat and whisk in the cold butter, one piece at a time, until the sauce is velvety and emulsified.
Carve and Serve
- Slice the rested pork loin against the grain (perpendicular to the length of the roast) into 1/2-inch thick pieces.
- Arrange slices with the caramelized apples and spoon the warm pan sauce generously over the dish.
Nutrition Facts
Servings 8
Serving Size Approximately 6 oz (170g) of cooked pork
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 6g30%
- Cholesterol 110mg37%
- Sodium 450mg19%
- Potassium 750mg22%
- Total Carbohydrate 18g6%
- Dietary Fiber 3g12%
- Sugars 12g
- Protein 45g90%
- Vitamin A 50 IU
- Calcium 30 mg
- Iron 2.5 mg
- Vitamin D 12 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use an instant-read thermometer and remove the roast from the oven at 142°F to 145°F to keep it juicy and ensure it reaches a safe temperature as it rests.
- Keep an eye on the glaze as it cooks; if it starts to darken too quickly, tent the pork loin roast with foil to prevent over-browning.
- Let the roasted pork loin rest on a warm cutting board or platter, loosely tented with foil to keep it warm without trapping steam, which would soften the crust.
- Make sure you’re using a pork loin (thick and wide), not a tenderloin (thin and narrow), as the latter cooks much faster and needs different temperature control.
