Oven Roasted Pork Loin with Apricot Glaze

A whole roasted pork loin on a white serving plate.

Oven Roasted Pork Loin with Apricot Glaze

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.

Prep Time 15

Cook Time 1

Resting Time 10

Total Time 1 25

Servings or more

Author Heather

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.

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.

Nutrition