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Tender and juicy oven roasted pork loin includes a simple applesauce glaze for a subtle touch of fresh, sweet flavor that pairs perfectly with the savory meat. It’s an easy, cozy supper for chilly evenings!
Table of Contents
- The Difference Between Pork Loin, Pork Tenderloin, and Pork Sirloin
- The Best Pan to Use for Oven Roasted Pork Loin
- Ingredients for the Best Pork Loin Roast Recipe Ever
- How to Cook a Pork Loin Roast in the Oven
- Serving Suggestions
- Storage Tips
- Recipe Variations
- Tips for the Best Oven Roasted Pork Loin Recipe
- Oven Roasted Pork Loin with Applesauce Glaze Recipe
You’ll love the sweet and savory combination of herbs with an applesauce glaze, which turns the affordable cut of meat into a special dinner that’s worthy of entertaining. Just sear the boneless pork loin roast in a cast iron skillet, then transfer the pan to the oven to slowly roast until the meat is tender and juicy. Serve your pork with mashed potatoes, cornbread with apple butter, and green beans for a simple and satisfying restaurant-quality meal!
The Difference Between Pork Loin, Pork Tenderloin, and Pork Sirloin
All of these different cuts of meat from the loin can get confusing when you’re staring at a case in the grocery store! In general, a loin is the portion of meat running along the back of the pig. The “pork loin” is near the center, while the “sirloin” is toward the rear. The tenderloin is a small strip of meat hanging underneath the pork loin. The tenderloin typically weighs just one pound, and is incredibly tender because it’s a part of the animal that doesn’t perform any tough work.
Since pork tenderloin is naturally lean and tender, it does well when cooked quickly at high temperatures. By contrast, pork loin and pork sirloin lend themselves well to slower roasting and grilling techniques (giving any tough fibers a chance to slowly break down).
The Best Pan to Use for Oven Roasted Pork Loin
A cast iron skillet (or other heavy oven-proof skillet) is the best option for a pork loin roast in the oven, since you can sear the meat on the stovetop and then transfer the pan directly to the oven for roasting. The best cast iron skillets are easy to clean, last forever, and eliminate the need for multiple pots and pans to make a single dish. They also conduct and retain heat really well.
I’ve shown the Smithey carbon steel round roaster here, but almost any 10-12-inch oven proof skillet will work for this recipe. We rounded up the 7 best cast iron skillets you can buy, including many that I personally own and love! Be sure to check out those recommendations if you’re in the market for a new pan.
Ingredients for the Best Pork Loin Roast Recipe Ever
This is just a quick overview of the ingredients that you’ll need for an oven roasted pork loin. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Boneless pork loin: about 3 lbs. total.
- Applesauce: I use sweetened applesauce, but any variety will work. Use homemade applesauce if you have a little bit of extra time. Serve extra applesauce as a side dish with your finished pork!
- Brown sugar: to further sweeten the glaze. Light brown sugar or dark brown sugar will both work, so use whichever you prefer.
- Dijon mustard: for a little bit of zesty tang.
- Worcestershire sauce: for salty umami flavor.
- Apple cider vinegar: adds a bright, acidic note to the glaze.
- Fresh rosemary or fresh thyme: these fresh herbs pair really nicely with the pork, adding a savory, earthy flavor to the dish. Dried herbs will also work.
- Kosher salt and ground black pepper: to enhance the other flavors in the dish.
- Vegetable oil: a neutral oil with a high smoke point for searing the pork in the skillet. Canola oil is a good substitute, and olive oil will work in a pinch (although its smoke point isn’t as high).
How to Cook a Pork Loin Roast in the Oven
For the most flavorful, tender, and juicy pork loin roast, season with salt and pepper, sear it in a hot skillet for extra flavor, and then roast the meat in the oven with a sweet applesauce glaze. The process is simple, and the end result is unbelievably delicious!
- Whisk together the applesauce glaze.
- Sear the pork in a cast iron skillet (or other oven-proof skillet).
- Transfer the skillet to the oven.
- Roast the pork, basting with the applesauce glaze after the first 25 minutes.
- Let the meat rest for about 10 minutes before slicing and serving.
What temperature should a pork loin roast be cooked to?
Ultimately, an instant read meat thermometer is the best way to know when your pork loin is perfectly cooked. It’s done when it reaches an internal temperature of 145˚F. Since the temperature of the meat will increase slightly as it rests, it’s fine to pull the pork out of the oven when it gets to about 140˚F in the thickest part.
Serving Suggestions
An oven-roasted pork loin makes the perfect Sunday supper. Pair the juicy meat with any of your favorite Southern sides. Here are some ideas:
- Baked Potato Wedges, Crispy Parmesan Potatoes, Twice Baked Potatoes, 3-Ingredient Buttermilk Mashed Potatoes, Mashed Potatoes with Sour Cream and Chives, Skin On Mashed Red Potatoes, Baked Potatoes, or Easy Potato Salad
- Cast Iron Cornbread, Sour Cream Cornbread, Southern Cornbread, Pumpkin Cornbread, Cake Mix Cornbread, Skillet Cornbread, Sweet Cornbread, Jiffy Cornbread with Creamed Corn, Corn Sticks, Honey Cornbread, Broccoli Cornbread, or Cornbread Muffins
- 3-Ingredient Buttermilk Biscuits, Cathead Biscuits, Southern Buttermilk Biscuits, Flaky Biscuits, Aunt Bee’s 3-Ingredient Buttermilk Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Easy Drop Biscuits, or Cheddar Biscuits with Chives and Bacon
- Creamy Baked Mac and Cheese, Duke’s Homemade Mac and Cheese, Pumpkin Mac and Cheese, Crock Pot Mac and Cheese, No-Boil Overnight Mac and Cheese, Shells and Cheese, or Creamy Stovetop Mac and Cheese
- Homemade Crescent Rolls or Soft Dinner Rolls
- Cheddar Chive Beer Bread {No Knead, No Yeast!} or No-Knead Honey Beer Bread
- Pumpkin Bread or Pumpkin Muffins
- Dutch Oven No-Knead Bread or Easy Baguette
- Rice Pilaf or Charleston Red Rice
- Cranberry Orange Sauce
- Corn Salad, Jiffy Corn Casserole, or Fried Corn
- 3-Ingredient Sour Cream Muffins
- Cranberry Muffins or Mom’s Cranberry Orange Bread
- Kale Apple Salad with Creamy Poppy Seed Dressing, Wedge Salad with Buttermilk Ranch Dressing, Southern Caesar Salad, Green Salad with Red Wine Vinaigrette, House Salad with Candied Pecans, Mixed Greens with Dijon Vinaigrette, or Classic Caesar Salad
- Roasted Cabbage, Braised Cabbage with Apples and Bacon, or Fried Cabbage
- Homemade Applesauce, Southern Fried Apples, or Baked Apple Slices with Brown Sugar and Cinnamon
- Southern Collard Greens or Sweet and Spicy Collard Greens with Bacon
- Arkansas Green Beans with Bacon, Southern-Style Green Beans or Roasted Green Beans
- Broccoli Cauliflower Salad
- Creamed Peas
Storage Tips
Leftovers will keep in an airtight container in the refrigerator for 3-4 days, or wrapped tightly in the freezer for up to 3 months. Reheat the pork in a 325°F oven just until warmed through (about 15-20 minutes). You can also reheat smaller amounts of pork in the microwave. We love to enjoy the leftover thinly-sliced meat on sandwiches with barbecue sauce the next day!
Recipe Variations
- Use a 3 lb. boneless pork sirloin roast; the cooking instructions remain the same. If your sirloin roast is larger, you will need to increase the roasting time.
- To feed just 2-3 people, use a pork tenderloin instead of the larger pork loin. If roasting a pork tenderloin, it will only need about 5-10 minutes in the oven after searing on all sides. You might also like this baked pork tenderloin recipe with apples.
- Season the meat with your favorite herbs. In addition to the rosemary or thyme, you might like to use parsley, oregano, chives, or sage. You can also use a bbq dry rub or an all-purpose spice rub in lieu of just the salt and pepper. Other nice seasoning options include spices like garlic powder, paprika, or onion powder.
- Instead of basting with the applesauce glaze, use a homemade or store-bought bbq sauce for a different flavor profile.
- Substitute fig preserves, apricot jam, or orange marmalade for the applesauce.
Tips for the Best Oven Roasted Pork Loin Recipe
- If you don’t have a cast iron skillet (or other oven-proof skillet), sear the pork in a skillet and then transfer the meat to a roasting pan or other oven-safe dish to finish in the oven. If you’re in the market for a new skillet, be sure to check out our recommendations for the 7 best cast iron skillets.
- Before the pork goes into the oven, make sure that the thin layer of fat is on top. This allows the fat to drip down over the meat as it roasts, keeping the pork loin nice and juicy.
- Cook the pork roast uncovered, which allows for extra browning on the outside of the meat. The applesauce glaze adds flavor and also helps to keep the pork moist and juicy.
- The total cooking time will vary depending on the size, thickness, and temperature of your pork when it goes into the oven. As a result, it’s best to use a meat thermometer to know exactly when your pork reaches the desired temperature.
- If you’re using a larger (4 lb.) pork loin, you will likely need to extend the baking time to about 60 minutes.
- Allow the meat to rest before slicing and serving. This will allow the juices to redistribute, rather than just running onto the cutting board.
- Garnish with chopped fresh herbs for a bright, colorful touch at the end.
More Pork Roast Recipes to Try
Dutch Oven Pork Roast with Gravy
2 hours hrs 15 minutes mins
Cider Braised Pork Shoulder Roast
4 hours hrs 10 minutes mins
Pork Sirloin Roast {Just 5 Minutes of Prep!}
2 hours hrs 5 minutes mins
Oven Roasted Pork Loin with Applesauce Glaze
Ingredients
- 3 lb. boneless pork loin
- 1 cup sweetened applesauce
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon apple cider vinegar
- ½ teaspoon chopped fresh rosemary or thyme (or sub with ¼ teaspoon dried rosemary or thyme)
- Kosher salt and ground black pepper
- 2 tablespoons vegetable oil
Instructions
- Preheat oven to 400°F. Let the pork sit out and come to room temperature for about 30-45 minutes.
- Whisk together the applesauce, brown sugar, Dijon mustard, Worcestershire sauce, vinegar, and rosemary or thyme. Divide the mixture between two bowls (you will use half to baste the meat while it’s in the oven, and the other half to baste the meat at the very end).
- Pat pork dry; season liberally on all sides with salt and pepper. Heat oil in a 10- to 12-inch cast iron skillet (or other oven-proof skillet) over medium-high heat until the oil is shimmering. Sear the pork on two sides (about 4-6 minutes per side), just until a nice golden-brown color develops and the meat releases easily from the pan. You don’t need to cook the meat all of the way through, since it will finish in the oven.
- Transfer the pork (fat side up) to the oven and roast for 45-50 minutes, or until an instant-read thermometer inserted into the thickest part of the pork reads 145°F. Baste the top and sides with the applesauce glaze after the first 25 minutes. You will probably not use all of the glaze (discard any extra). Exact cooking time will vary depending on the size of your pork.
- Baste again with the reserved applesauce glaze at the very end. Cover loosely with foil and allow the meat to rest for at least 10 minutes before thinly slicing and serving.
Notes
- If you don’t have a cast iron skillet (or other oven-proof skillet), sear the pork in a skillet and then transfer the meat to a roasting pan or other oven-safe dish to finish in the oven. If you’re in the market for a new skillet, be sure to check out our recommendations for the 7 best cast iron skillets.
- Before the pork goes into the oven, make sure that the thin layer of fat is on top. This allows the fat to drip down over the meat as it roasts, keeping the pork loin nice and juicy.
- Cook the pork roast uncovered, which allows for extra browning on the outside of the meat. The applesauce glaze adds flavor and also helps to keep the pork moist and juicy.
- The total cooking time will vary depending on the size, thickness, and temperature of your pork when it goes into the oven. As a result, it’s best to use a meat thermometer to know exactly when your pork reaches the desired temperature.
- Allow the meat to rest before slicing and serving. This will allow the juices to redistribute, rather than just running onto the cutting board.
- Garnish with chopped fresh herbs for a bright, colorful touch at the end.
