Best Oven Pork Loin Roast Recipe

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.

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.

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 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.

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.

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 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).

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.

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.

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.