Pork loin is an impressive main course that turns out tender, juicy, and flavorful. Perfect for a weeknight meal or to serve to company! Topped with a sweet and tangy apricot glaze.
Recipe summary
Flavor: Mild, lean pork loin is topped with a tangy, sweet & savory glaze.
Meat cut: Pork loin
Great for: Easter, Thanksgiving, Christmas, or a nice weekend meal for company.
Serve with: Creamy Mashed Potatoes and Maple Bacon Brussels Sprouts
Other mains you may like: Slow Roasted Beef Tenderloin and Apple Butter Pork Chops
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Ingredients and substitutions
- Pork loin - You'll need a 3 to 4 pound boneless pork loin roast for this recipe. Do not use pork tenderloin for this recipe. Tenderloin is longer, thinner cut of meat that requires significantly less cooking time and will turn out dry if used in this recipe.
- Olive oil - Can be substituted with vegetable oil.
- Salt & pepper - Enhances the flavor of the pork loin.
- Apricot jam - If you'd like to try a different flavor, try peach jam or orange marmalade (like in my marmalade glazed ham recipe).
- Brown sugar - can be substituted with maple syrup.
- Dijon mustard - can be substitute with yellow mustard in a pinch, but dijon mustard will offer the best flavor.
- Seasonings - Dried thyme and salt. Thyme can be substituted with dried rosemary for a different flavor.
How to make pork loin
- Season pork loin on all sides with salt and pepper. Add oil to a sauté pan over medium heat and sear pork loin on all sides. Transfer roast, fat side up, to a prepared baking sheet.
- Cook roast until internal temperature reaches 145F on an instant read thermometer. This equals about 20 minutes per pound of meat, but can vary based on the exact size, shape, and temperature of your roast when it goes in the oven.
- Add glaze ingredients to a saucepan and cook for 3-4 minutes or until sugar has dissolved and glaze has thickened slightly. About 30 minutes in (or halfway through baking) brush roast with half of the glaze.
- Brush remaining glaze over roast just before serving.
Tips and tricks
Use a meat thermometer - Remove your pork loin from the oven as soon as your roast reaches 145 degrees Fahrenheit in the center. Baking a lean cut of meat like pork loin will cause it to dry out quickly.
Place the fat side up when roasting - The fat melts in the oven and bastes your roast as it cooks.
Don't skip the glaze - The glaze adds tons of flavor and moisture to your roast as it cooks!
Don't slice your roast immediately - Remove the pork loin from the oven, loosely tent with foil, and allow to rest for a minimum of ten minutes. This allows the juices to redistribute into the meat so they don't come pouring out as soon as you slice it.
Frequently asked questions
No, a pork loin must be used in this recipe. Pork loin is a thick roast that takes significantly longer to cook than a thin, long pork tenderloin. Using a tenderloin in this recipe will result in dry, overcooked meat.
No. These are fattier cuts that are best cooked low and slow to break apart that connective tissue. Think stews, shredded barbecue pork, and slow cooker pork roast.
The general rule of thumb is to buy 8 ounces of pork loin per person. This takes into account any shrinkage that happens during cooking and provides a large portion per person. It's better to have a few leftovers than not enough food. Taking this method into account, a 3 pound pork loin will feed at least 6 people, and a 4 pound pork loin will feed at least 8 people.
Creamy Mashed Potatoes or Hash Brown Potato Casserole along with a vegetable side like Parmesan Brussels Sprouts or a Garden Salad make a well-rounded meal for a crowd.
Recommended
📖 Recipe
Oven Roasted Pork Loin with Apricot Glaze
Ingredients
- 3-4 pound pork loin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Glaze
- ½ cup apricot jam
- ¼ cup brown sugar
- 2 tablespoons dijon mustard
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
Instructions
- Preheat oven to 350℉. Line a rimmed baking sheet with foil and set aside.
- Pat pork loin dry with a paper towel. Season on all sides with salt and pepper.
- In a sauté pan over medium heat, add olive oil. When hot, add pork loin and sear on all sides, about 3-4 minutes per side. Transfer pork, fat side up, onto prepared baking sheet.
- Bake roast, uncovered, until pork loin reaches an internal temperature of 145 degrees Fahrenheit when a meat thermometer is inserted into the thickest part of the roast, about 20 minutes per pound of roast (I highly recommend using a meat thermometer and not relying on time alone.).
- Meanwhile, add glaze ingredients to a small saucepan over medium heat. Cook for 3 to 4 minutes, or until sugar has dissolved and glaze thickens slightly.
- Brush the roast with half of the glaze (reserving half for later), about 30 minutes in (or halfway through the baking time.
- Remove roast from oven, lightly tent with foil, and allow to rest for 10 minutes to allow juices to redistribute.
- Slice, top with reserved glaze, and serve.
Equipment Recommendations
Notes
- Meat cuts: Pork loin should not be substituted with other cuts like pork tenderloin, pork shoulder, or pork butt. These cuts all require different cooking times (see post for additional information).
- To prevent a dry roast: Cook just long enough to reach 145 degrees Fahrenheit. Baking for longer will dry out your roast. Do not slice into your roast immediately. Rest before serving to allow juices to redistribute. This prevents juices from running out when slicing. Do not skip the glaze - this adds moisture and flavor to your roast.
- Calories are calculated using a 3 pound pork loin.
Made this for dinner last night and it was amazing! Served with mashed potatoes and julienne carrots. Definitely will make this again. Highly recommend!