Oven roasted 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.
Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with foil and set aside.
Pat pork loin dry with a paper towel. Season 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.
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. Reserve half of your glaze for serving. Brush roast with remaining glaze halfway through baking (about 30 minutes in).
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.).
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.
Notes
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.