A simple apple cider marinade is what turns this roasted pork loin from ordinary to tender and juicy! The pork soaks overnight, sears in a hot skillet, then finishes in the oven while you pull the sides together. You just need four ingredients and five minutes of hands-on prep for a roast that slices beautifully!
More ways to roast pork:
Before You Get Started
Pork loin is lean, which is exactly why it has a reputation for coming out dry. These four things are what keep it tender.
- Marinate at least 12 hours: The cider is doing the real work here. Anything less than overnight and you lose most of the benefit.
- Pat the pork completely dry: Wet meat steams instead of browning. A few paper towels are the difference between a golden crust and a gray one.
- Pull it at 145°F: An instant-read thermometer is the only reliable way to know when it’s perfectly done. A trace of pink in the center is normal and safe at this temperature.
- Rest 15 minutes before slicing: Cutting too soon sends all the juice onto the cutting board instead of leaving it in the meat.
Pork Loin vs. Pork Tenderloin
These get mixed up constantly, and they are not interchangeable. A pork loin is a wide, thick roast that usually weighs 3 to 4 pounds and serves a crowd, while a pork tenderloin is a narrow strip closer to a pound that cooks in half the time.
If you picked up a tenderloin by mistake, make my Mustard Pork Tenderloin instead. It is better for the smaller cut and the faster cooking time.
How to Make Roasted Pork Loin
This recipe was inspired by the pork loin roast at the Boar’s Head Inn in Charlottesville, a nearby resort tucked into the foothills of the Blue Ridge Mountains. They serve it sliced over grits, drizzled with homemade barbecue sauce, alongside fried apples and sautéed green beans. It is a classic Virginia supper, and this is the simplified home version!
Step 1: Marinate the Pork
Combine the apple cider, minced garlic, and rosemary sprigs in a large zip-top bag or a dish, then add the pork loin and refrigerate for at least 12 hours or up to 3 days.
Turn it once or twice if you think of it, but it is not essential.
⇢ Longer is better, up to a point: Two to three days gives you the most flavor. Past that, the acid in the cider starts to change the texture of the meat.
Step 2: Sear it in a Hot Skillet
Remove the pork from the marinade and pat it completely dry with paper towels. Discard the marinade. Season liberally on all sides with salt and pepper.
Heat about 2 tablespoons of olive oil in a 10- to 12-inch cast iron skillet over medium-high heat until the oil shimmers.
Sear the pork on all four sides, about 2 to 3 minutes per side, just until a golden-brown crust develops and the meat releases easily from the pan. You are not cooking it through here, only building color.
⇢ No cast iron? No problem. Any oven-safe skillet or baking dish works! If the handle is plastic, wrap it in a few thick layers of foil to make it oven-safe.
Step 3: Roast Uncovered at 400°F
Transfer the whole skillet to a 400°F oven and roast the pork uncovered for 45 to 60 minutes. Leaving it uncovered is what keeps the crust you just built; covering it traps steam and softens it.
Plan on roughly 15 minutes per pound after searing, so a 3-pound loin lands near the low end and a 4-pound loin near the high end.
Start checking with a thermometer at the 40-minute mark regardless of weight. Pull the roast at 145°F in the thickest part of the roast.
Make a Pan Sauce
Instead of serving the pork with bbq sauce, make a quick pan sauce. Leave one tablespoon of pan drippings in the skillet. Place the skillet over medium heat. Add 1 cup fresh apple cider and scrape up the browned bits with a wooden spoon. Add ½ cup chicken broth, 1 teaspoon Dijon mustard, and ½ teaspoon finely chopped fresh rosemary. Simmer for about 8-12 minutes, until reduced by roughly half and slightly syrupy. Remove from the heat and whisk in 1-2 tablespoons cold butter. Taste and season with salt and pepper.
Step 4: Rest, Slice, and Sauce
Tent the pork loosely with foil and let it rest 15 to 20 minutes.
While it rests, warm your favorite barbecue sauce in a small saucepan over low heat. My Apple Butter BBQ Sauce is a good option if you want to lean into the apple flavor.
Slice the pork thinly against the grain, drizzle with the warm sauce, and garnish with a sprig of fresh rosemary.
What to Serve With Roasted Pork Loin
The Boar’s Head serves this over grits, which we love! The pork slices thin and mild, so it pairs well with sides that bring a little sweetness or a little acid. Pick two or three and you have a proper Sunday supper:
- Fried Apples: the classic pairing and one of the Inn’s favorites.
- Pimento Cheese Grits Casserole
- Southern Style Green Beans
- Southern Collard Greens
- Sour Cream Mashed Potatoes
- Cast Iron Cornbread
Storage, Freezing, and Reheating
To store: Refrigerate leftover pork in an airtight container for up to 4 days. Slice only what you need and keep the rest in a larger piece, since whole chunks hold moisture far better than thin slices.
To freeze: Wrap cooled pork tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.
To reheat: Warm sliced pork gently in a covered skillet with a splash of broth or cider over low heat. The microwave works in a pinch, but it dries the meat quickly, so keep it short and cover the plate.
Leftover ideas: We love the sliced pork piled on Cheddar Biscuits with barbecue sauce for little lunch sandwiches. Chopped leftovers are also excellent in a breakfast hash with potatoes and onion.
Frequently Asked Questions
What can I do if my pork loin came out dry?
Slice it as thinly as you can, then warm the slices in a covered skillet with a splash of broth, apple cider, or barbecue sauce over low heat for a few minutes. Thin slices absorb liquid far better than thick ones, and the sauce covers a multitude of sins. It will not be identical to a perfectly cooked roast, but it will be genuinely good.
Can I use apple juice instead of apple cider?
Yes. Apple juice is sweeter and a little less complex, but readers have made this swap for years with great results. Unfiltered cider gives you the most flavor if you can find it, and hard cider works too if you want a drier, more savory result.
Can I marinate the pork too long?
Three days is the max. Up to that point you are only gaining flavor, but past 72 hours the acid in the cider starts breaking down the surface of the meat and the texture turns soft and slightly mealy. If you need more lead time, freeze the pork in the marinade and let it thaw in the refrigerator.
Can I make this in the slow cooker?
You can, but you will get a different dish. The slow cooker gives you tender, shreddable pork rather than sliceable roast with a seared crust. If that is what you are after, my Crock Pot Pork Loin (with Apples and Cabbage) is better for the slow cooker and cooks the vegetables right alongside the meat.
More Pork Roast Dinners
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Roasted Pork Loin
Equipment
- 10- to 12-inch cast iron or other oven-safe skillet
- Instant Read Thermometer
Ingredients
- 3-4 lb. boneless pork loin
- 5 cups apple cider
- 3 cloves garlic, minced
- 5 sprigs fresh rosemary, plus additional for garnish
- Kosher salt and ground black pepper, to taste
- 2 tablespoons olive oil, for searing
- For serving: barbecue sauce
Instructions
- Combine the apple cider, garlic, and rosemary in a large zip-top bag or dish. Add the pork loin, seal, and refrigerate for at least 12 hours or up to 3 days.
- Remove the pork from the marinade and pat completely dry with paper towels. Discard the marinade. Season liberally on all sides with salt and pepper.
- Preheat the oven to 400°F.
- Heat the olive oil in a 10- to 12-inch cast iron skillet over medium-high heat until shimmering. Sear the pork on all four sides, about 2 to 3 minutes per side, until golden brown and the meat releases easily from the pan.
- Transfer the skillet to the oven and roast uncovered for 45 to 60 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F. Plan on roughly 15 minutes per pound and start checking at 40 minutes.
- Tent loosely with foil and rest 15 to 20 minutes before slicing.
- While the pork rests, warm the barbecue sauce in a small saucepan over low heat.
- Slice thinly against the grain, drizzle with the warm sauce, and garnish with fresh rosemary.
Notes
- Marinating time matters: Twelve hours is the minimum and 2 to 3 days is ideal. Do not go past 3 days, or the texture starts to suffer.
- Pat the pork completely dry before searing. Surface moisture prevents browning.
- 145°F is the target: A little pink in the center is normal and safe at that temperature.
- Roast uncovered: Covering the pan traps steam and softens the crust you just built.
- Timing guide: roughly 15 minutes per pound at 400°F after searing, but the thermometer is the only reliable measure.
- No cast iron? Any oven-safe skillet works. Wrap a plastic handle in thick foil to make it oven-safe.
- Substitution: apple juice works in place of cider, and hard cider gives a drier, more savory result.
- Serving suggestion: for a classic Virginia-style meal, serve the pork the way the Boar’s Head Inn does, over grits with barbecue sauce, fried apples, and sautéed green beans.
- Storage: refrigerate up to 4 days or freeze up to 3 months. Reheat gently in a covered skillet with a splash of broth or cider.
Nutrition
Originally published in August, 2018, this post was updated in October, 2026.
I made this for dinner last night. But I have quit buying pork loins and pork chops. So often they are tough. I now buy pork tenderloins for every recipe that calls for pork chops or loins. This recipe is great!! Everyone loved it. I served it with twice baked potatoes and my favorite crock pot green beans recipe. My daughter and granddaughters are here for the weekend from NC. Sallie and Mark couldn’t stay for dinner because it was Will’s bedtime but I sent her home with dinner for them to eat at home. I told her it was your recipe!! She also said it was really good.
Wonderful! So glad to hear that it was a hit, Debbie! Pork tenderloin is definitely our go-to, but it’s nice to mix it up with the larger loin sometimes, too! Hoping to see Sallie, Mark and Will next weekend!
Hi, what if you don’t have a cast iron skillet?
Hi, Kim! Any oven-safe skillet or dish will work. If you have a big skillet with a plastic handle, you can always wrap the handle in a thick layer of aluminum foil to make it oven-safe. 🙂
We made this for New Year’s Day dinner and it was amazing. My husband even overcooked it and it was still good. Making it again tonight!!
Awesome! Lucky pork for New Year’s! 🙂 So glad that you enjoyed it. We love this one, too!
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Do you have an easy recipe for pork tenderloin, which I hear is different . Love your blog. Carol smith.v
Hi, Carol! I have many recipes for pork tenderloin (grilled, roasted, pan-seared, etc.) Here’s a link to them: https://www.theseasonedmom.com/?s=pork+tenderloin
Hope you find some new favorites!
Help… I cannot make tender pork chops,they are always tough. Even with shake and bake,too tough. Id like to make a pork chop oven casserole. Please, any ideas.
Hi! In my opinion, the key to tender pork chops (and any other perfectly cooked meat) is using a good meat thermometer. That way you always know when the meat reaches the perfect temperature and level of doneness. 🙂
This is a recipe I want to make, I have an old seasoned cast iron skillet and plenty of fresh rosemary, and every thing the recipe calls for, and I will marinade the roast for 3 days, turning it every day. thank you for this recipe.
Sounds perfect, Shelia! I hope you enjoy it!
Spot on .. i’ve been making a similar recipe for decades never disappoints I sometimes substitute with apple juice.
Thank you, Sue! We’re so glad you enjoyed it.