Succulent Roasted Pork Loin cooks in the oven over a savory bed of onions and apples and with a built-in pan sauce that's simple and delicious. Cooked to perfection along with Brussels sprouts, it's a one-skillet meal perfect for any night of the week!
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We all love a one-skillet wonder. This roasted pork loin is 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!
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!
Key Ingredients
Pork Loin - A center-cut, boneless pork loin is my choice for this roasted pork loin recipe.
Honeycrisp Apples, Onion, and Garlic - They provide the base for the pork. Roasted, their flavors become absolutely incredible.
Ground Sage, Maple Syrup, Dijon Mustard, Worcestershire Sauce - The glaze for the roasted pork loin. It's savory, wonderfully herbaceous, with the perfect touch of sweet.
Pork Loin Versus 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. They're an awesome cut and they cook up quickly.
A Pork Loin, however, is wider and flatter with a fat cap which makes it great for roasting. I usually pick a center cut, boneless pork loin, but you can also find them bone-in. If your fat cap is fairly thick, you can score it with a knife in a crosshatch pattern to help it render down into the meat a bit easier.
Substitutions and Variations
The roasting veggies - If Brussels sprouts aren't your thing, there are several options. Potatoes, sweet potatoes, carrots, turnips, or parsnips would all be great and can hold up to longer cooking and can be added at the beginning. If you're thinking more along the lines of broccoli, green beans, or more tender veggies, they can be added towards the end of the roasting.
Herbs - I love using sage for this roasted pork loin and it just screams "fall" to me. If you don't like it, thyme, rosemary, or even your favorite all-purpose seasoning would be fantastic.
Apples - The apples roast up wonderfully and pair perfectly with the pork. If you don't have Honeycrisp, anything you love and have on hand would work. A granny smith would be awesome for tang, Fujis have great crunch, and a Cosmic Crisp is definitely a favorite we keep around here and would work great!
Make it spicy - If you want a kick to this dish, red chili flakes whisked into the glaze would be delicious. Calabrian chilis are quickly becoming a favorite for me and could be added to the glaze. Just be careful, they are hot!
Tips and Tricks
Allow the pork loin to hang out on the counter top at least 30 minutes before roasting. Never cook a protein straight from the fridge. It will not roast evenly.
Don't skip the sear. Searing creates a nice crust and helps to seal in the natural juices of the meat. Pork loin is lean, so we want to ensure we make it as juicy as possible.
Pull the meat before it reaches final cooking temperature. Carryover cooking is real. After removing a piece of protein from the oven, it will continue to cook for an additional 5-10 degree. I suggest pulling the roasted pork loin from the oven around the 135°F mark, tenting it with a piece of foil, and letting it rest until it reaches a final internal temp of 145°F.
Let it rest after roasting. Letting roasted meats rest after they're done cooking allows the juices to reabsorb into the meat. You don't want to cut into something you've worked so hard on only to have the juices run all over the place.
Roasted Pork Loin Recipe
Equipment
Ingredients
- 2½-3 lb boneless pork loin
- 2 tablespoon avocado oil
- 2½ teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 1 large yellow onion, quartered
- 1 large honey crisp apple, cut into large chunks
- 1 head garlic, halved lengthwise
- 2 tablespoon dijon mustard
- 2 tablespoon Worcestershire sauce
- 2 tablespoon maple syrup
- 2 teaspoon 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 kosher salt and fresh ground 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 place it on a plate.
- 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 small mixing bowl or 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 halved Brussels sprouts, evenly distributing them around the pork loin, apples, and onion.
- Continue roasting for an additional 20-25 minutes, pulling it from the oven when the meat reaches 135°F-140°F.
- Tent the pork with foil and let it rest until the final temperature is 145°F.
- Slice the pork, drizzle the pan sauce, and enjoy!
Notes
Nutrition
Serving Ideas
Roasted pork loin is basically a one-skillet meal. The meat and veg is all there and that's about all you'll need. However, if you're in the mood for some fun sides, I've got some ideas!
Creamy Garlic Mashed Potatoes - These are the best recipe out there. Decadent and comforting, they will make the perfect base for the pork and veggies.
Mashed Cauliflower - Likewise and very similar to the mashed potatoes, this recipe is fantastic if you're trying to keep things a bit lighter.
Baked Mac and Cheese - The quintessential side dish if there ever was one. This version is so very simple, but over the top delicious!
For a sweet treat, pumpkin cheesecake with a little salted caramel drizzle would be my vote. Hands down.
Leftover Ideas: Our favorite thing to do with the leftovers is make a sandwich. I turn it into a version of my pork tenderloin sandwich recipe and it's phenomenal.
Storage and Reheating Instructions
Leftover roasted pork loin will stay good, in an airtight container, in the fridge for up to 3 days.
The pork loin itself will also freeze wonderfully. In an airtight container, it will stay good for up to 3 months. I don't suggest freezing the roasting vegetables as they can become mushy upon thawing.
To reheat, cover with a damp towel and warm in small increments in the microwave.
Frequently Asked Questions
How do I know when the Pork Loin is done? How long do you cook it?
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 roasted pork loin reaches 145°, it is done.
Just be mindful of carry over cooking.
Is this recipe gluten and/or dairy-free?
This recipe is both gluten and dairy-free! No need to worry about either dietary concern.
Should I use bone-in or boneless pork loin?
This totally personal preference. Either option will work for this recipe and both would be delicious. Bone-in pork loin may take slightly longer to cook, but due to the bone, it may impart a bit more flavor to the dish.
Can you make this recipe ahead of time?
Yes. You can sear the pork, build the bed of apples and onion, and apply the glaze up to 1 day before you're ready to serve it. When you are ready, remove it from the fridge and let it come up to room temp for at least 30 minutes and then carry on with the recipe as written.
Thank you!
I am so incredibly happy that you are here! I hope you try my Roasted Pork Loin recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review below. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
brenda says
excellent for a great meal.