Apple Cider Glazed Pork Loin Roast with Roasted Apples
A juicy oven-roasted pork loin coated in a sweet and savory apple cider glaze and roasted alongside tender cinnamon-spiced apples.
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Rest Time: 10 minutes
Total Time: 1 hour 45 minutes
Servings: 6–8
Ingredients
For the Pork
- 3 lb (1.4 kg) boneless pork loin
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
Apple Cider Glaze
- 1 cup apple cider
- 2 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 teaspoon cornstarch
- 1 tablespoon water
Roasted Apples
- 4 large Honeycrisp or Gala apples
- 2 tablespoons butter, melted
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon
- Pinch of salt
Instructions
Step 1: Prepare the Pork
- Preheat oven to 375°F (190°C).
- Pat the pork dry with paper towels.
- Mix salt, pepper, garlic powder, onion powder, paprika, thyme, and rosemary.
- Rub olive oil over the pork, then coat evenly with the seasoning mixture.
Step 2: Sear
- Heat a large oven-safe skillet over medium-high heat.
- Sear pork for 2–3 minutes per side until browned.
Step 3: Make the Glaze
- Combine apple cider, brown sugar, Dijon mustard, honey, soy sauce, and garlic in a saucepan.
- Simmer for 8–10 minutes.
- Stir cornstarch with water.
- Add to the glaze and cook until slightly thickened.
- Stir in butter.
Step 4: Prepare Apples
- Peel and core apples.
- Cut into thick wedges.
- Toss with butter, brown sugar, cinnamon, and salt.
Step 5: Roast
- Arrange apples around the pork.
- Brush pork generously with glaze.
- Roast for 55–70 minutes, brushing with glaze every 15 minutes.
- Cook until the internal temperature reaches 145°F (63°C).
Step 6: Rest & Serve
- Rest pork for 10 minutes.
- Slice into thick pieces.
- Spoon extra glaze over the meat.
- Serve with roasted apples and pan juices.
Chef Tips
- Use fresh apple cider for the richest flavor.
- Honeycrisp, Gala, Fuji, or Pink Lady apples hold their shape well.
- Don’t overcook the pork; 145°F keeps it juicy.
- Let the meat rest before slicing to retain its juices.
Storage
Refrigerator: Up to 4 days in an airtight container.
Freezer: Freeze sliced pork for up to 3 months. Freeze without the apples for best texture.
Reheating: Warm covered in a 325°F (165°C) oven with a splash of apple cider or broth.
Approximate Nutrition (Per Serving)
- Calories: 455
- Protein: 39 g
- Fat: 21 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Sugar: 18 g
- Sodium: 640 mg
Nut Information
Contains Peanuts: ❌ No
Contains Tree Nuts: ❌ No
This recipe is naturally nut-free. If serving someone with a severe nut allergy, always verify that packaged ingredients (such as Dijon mustard, soy sauce, spices, and butter) are produced in a nut-free facility if cross-contact is a concern.
Frequently Asked Questions (Q&A)
Q1. Can I use pork tenderloin instead of pork loin?
Yes, but reduce the roasting time to about 25–35 minutes, as tenderloin cooks much faster.
Q2. What apples work best?
Honeycrisp, Gala, Fuji, Pink Lady, and Braeburn are excellent because they stay firm during roasting.
Q3. Can I prepare this ahead of time?
Yes. Season the pork and make the glaze up to 24 hours in advance. Refrigerate until ready to roast.
Q4. How do I know when the pork is done?
Use a meat thermometer. The center should reach 145°F (63°C), then let it rest for 10 minutes before slicing.
Q5. Can I skip the glaze?
Yes, but the glaze adds moisture, sweetness, and the beautiful caramelized finish shown in the image.
Q6. What side dishes go well with this?
Mashed potatoes, roasted vegetables, green beans, wild rice, stuffing, or a crisp garden salad.
Q7. Can I make it gluten-free?
Yes. Use a certified gluten-free soy sauce (or tamari) and confirm all other packaged ingredients are gluten-free.
Q8. Can I use pears instead of apples?
Absolutely. Firm pears such as Bosc or Anjou roast beautifully with the pork.
Q9. Why should I let the pork rest before slicing?
Resting allows the juices to redistribute throughout the meat, making each slice more tender and juicy.
Q10. Can I use leftover pork?
Yes. Leftover slices are excellent in sandwiches, wraps, salads, tacos, fried rice, or served over mashed potatoes with extra glaze.
