Roasted Pork Loin

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Delicious and easy-to-make, my Roasted Pork Loin cooks in the oven over a savory bed of onions and apples and has a built in sauce that is unreal. It’s one of the most flavorful and healthy dinner recipes I’ve ever concocted. This one-pot, skillet meal will be something you make time and time again. It’s perfect for busy schedules, will satisfy even the pickiest of palates, and is perfect for fall.

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We all love a one skillet wonder. They are so easy, there is minimal cleanup, and this particular version is super healthy. In about an hour, you’ll have a delicious dinner that is perfect for fall and will make everyone happy!

The pork is quickly seared to lock in juices. The sweet, tart apples roast along with the onions and garlic while creating a lovely bed for the pork to sit on. A simple, yet savory glaze made from pantry staples comes together to give the pork maximum flavor and helps make an out-of-this-world pan sauce. I throw in a few Brussels sprouts halfway through to add more veggies.

This recipe easy enough for a simple weeknight dinner and delicious enough for a dinner party with friends. The leftovers are great on everything from sandwiches to salads and even soups. I think we’ve talked long enough. Let’s get to that skillet!

oven roasted pork loin ingredients

Pork Loin
Avocado Oil
Honey Crisp Apples
Garlic
Onion
Kosher Salt
Fresh Ground Pepper
Ground Sage
Maple Syrup
Dijon Mustard
Worcestershire
Brussels Sprouts, optional

pork loin vs pork tenderloin

A Pork Tenderloin is a long, narrow, boneless cut of meat that comes from a muscle that runs along the backbone of the pig. If you want to cook pork tenderloin, I’ve got a few options you can try.

A Pork Loin, however, is wider and flatter. I usually pick a center cut, boneless pork loin, but you can also find them bone-in. For this recipe, we are using a boneless pork loin.

how to make oven roasted pork loin

searing

About an hour before I’m ready to cook the pork loin, I pull it out of the fridge and apply the dry rub. I simply mix the kosher salt and fresh ground pepper and pat it onto the pork. This allows the pork to come up to temp just a bit while creating a bit of a dry brine. We like a multitask situation around here.

Once the pork has come up to temp a bit, grab that skillet and let’s get to it. I start by drizzling a generous amount of the avocado oil into the skillet to help prevent anything from sticking. Over medium-high heat, sear the pork loin on all sides. This helps to lock in as much moisture as possible. Pork loin is a notoriously lean cut and it needs all the TLC it can get to stay nice and juicy.

Once the searing on all sides is complete, remove the skillet from the heat and let the pork loin hang out on a plate for a bit.

apples, onions, garlic

Next, carefully add the onions, garlic, apples to the skillet. The idea here is create a bed for the pork loin to sit on. They apple and onion are going to roast and become caramelized and become so amazing. The garlic goes cut side down with the apples and onions. After if gets cooked, the garlic becomes the stuff dreams are made of and an important part of our pan sauce.

the sauce and the roasting

Return the pork loin to the skillet and gently place it onto its apple/onion/garlic bed. In a glass measuring cup, mix together the ground sage, Worcestershire sauce, Dijon mustard, and maple syrup. Drizzle this over the pork loin.

Place the skillet into a preheated 375° oven for approximately 25-30 minutes. At this point, I carefully drop in the Brussels sprouts, evenly distributing them around the pork loin and the apples and onions. Return the skillet to the oven for an additional 20-25 minutes.

If you don’t want to add the Brussels sprouts, simply skip that part.

finish and serve

The final internal temp of the pork needs to be 145°. I usually pull mine a few minutes before and let it rest to prevent any overcooking. There will be significant carry over cooking. As long as you let the meat rest, there should not be a problem. I highly, highly suggest investing in a good meat thermometer. It takes the guess work out of all of this.

Once the pork loin has rested, and you’ve confirmed that the internal temp of 145° has been reached, remove it from the skillet and slice. Spoon the roasted apples and onions alongside the pork. Squeeze the roasted garlic into the pan juices, smashing it and stirring to incorporate. Drizzle the pan sauce over everything and enjoy!

recipe frequently asked questions

How do I know when the Pork Loin is done?

The general rule of thumb is that a pork loin will take 20-25 minutes per pound of meat. If you have a larger loin, it will take longer to cook. I highly suggest investing in a quality meat thermometer to help take the guess work out of the equation. Once the internal temperature of the pork reaches 145°, it is done.

Is this recipe gluten and/or dairy-free?

This recipe is both gluten and dairy-free! No need to worry about either dietary concern.

How long with this Roasted Pork Loin stay good in the fridge?

This pork loin will stay good 3-4 days in the fridge.

Do I have to add the Brussels Sprouts?

Nope! You can leave them out all together if you don’t want any other veggies. You could also add baby new potatoes or any veggie that you enjoy roasted! Use what you have and what you love!

Staub Cast Iron Skillet

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other great dinner recipe ideas

Roasted Prime Rib

Roasted Chicken Thighs

Beef Enchiladas

Braised Pork Shoulder

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roasted pork loin on a bed of apples, onions, garlic, and brussels sprouts

Equipment

Ingredients

2½-3 lb boneless pork loin
2 tbsp avocado oil
2½ tsp kosher salt
1 tsp fresh ground pepper
1 large yellow onion, quartered
1 large honey crisp apple, cut into large chunks
1 head garlic, halved
2 tbsp dijon mustard
2 tbsp Worcestershire sauce
2 tbsp maple syrup
2 tsp ground sage
1 lb Brussels sprouts, halved

Instructions

Heat a large skillet on medium-high heat and add the avocado oil.
Liberally season the pork loin with the salt and pepper. Sear the pork on all sides until browned – about 3-4 minutes per side.
Once the searing is complete, remove the skillet from the heat and let the pork loin hang out on a plate for a bit.
Carefully add the onions, garlic, apples to the skillet. The idea here is create a bed for the pork loin to sit on. The garlic goes cut side down with the apples and onions.
Return the pork loin to the skillet and gently place it onto its apple/onion/garlic bed. In a glass measuring cup, mix together the ground sage, Worcestershire sauce, Dijon mustard, and maple syrup. Drizzle this over the pork loin.
Place the skillet into a preheated 375° oven for approximately 25-30 minutes. Carefully add in the Brussels sprouts, evenly distributing them around the pork loin and the apples and onions. Return the skillet to the oven for an additional 20-25 minutes.
The final internal temp of the pork needs to be 145°. I usually pull mine a few minutes before it reaches final temp and let it rest to prevent any overcooking. There will be significant carry-over cooking. As long as you let the meat rest, there should not be a problem. I highly, highly suggest investing in a good meat thermometer. It takes the guess work out of all of this.
Once the pork loin has rested, and you've confirmed that the internal temp of 145° has been reached, remove it from the skillet and slice the pork loin. Spoon the apples and onions alongside the pork.
Squeeze the roasted garlic into the pan juices, smashing it and stirring to incorporate.
Drizzle the pan sauce and enjoy!

Notes

Pork loin sizes can vary. If your pork loin is larger than what I’ve used for this recipe, you will have to cook it longer. Just be mindful of the final internal temperature of the pork.

Nutrition

Roasted Pork Loin

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