Best Oven Pork Loin Roast Recipe

Prep Time 15 mins

Cook Time 90 mins

Total Time 1 hr 55 mins

Cooking Method: Baking, Roasting

Cuisine: American, French

Courses: Dinner, Lunch

Difficulty: Intermediate

Servings: 8

Calories: 420

Description

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

4 lbs boneless pork loin
2 tablespoons of olive oil
1 tablespoon of freshly ground black pepper
1 tablespoon of smoked paprika
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of dried thyme
1 teaspoon of fresh dried rosemary, for garnish
2 tablespoons of kosher salt

For the Apple-Balsamic Glaze

1/2 cup of apple cider (or apple juice)
1/4 cup of balsamic vinegar
3 tablespoons of honey
2 tablespoons of Dijon mustard
2 cloves of garlic, minced
1 teaspoon of Worcestershire sauce

For the Apples

4 medium firm green apples (like Granny Smith)
1 tablespoon of melted butter or olive oil
1 teaspoon of ground cinnamon

For the Pan Sauce

1 cup of low-sodium chicken or beef stock
1/4 cup of dry red wine or apple cider, for deglazing
2 tablespoons of cold unsalted butter
1 teaspoon of pure cornstarch

How to Cook Pork Loin Roast (Step-By-Step Instructions)

1
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.
2
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.
3
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.
4
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.
5
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.
6
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.
7
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).
8
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.
9
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.
10
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.