Apple Glazed Pork Loin

Apple Glazed Pork Loin

This recipe uses a quick reduction of apple cider, brown sugar, and dijon mustard to transform a lean pork loin into a juicy, flavor-packed centerpiece.

• Prep time: 15 minutes

• Cook time: 45–60 minutes

• Servings: 6 people

Ingredients

• The Roast: 2.5 to 3 lb boneless pork loin roast (not tenderloin)

• The Rub: 1 tbsp olive oil, 1 tsp dried thyme, 1 tsp garlic powder, salt, and cracked black pepper.

• The Glaze:

  • 1 cup apple cider (the cloudy stuff is best)

  • 1/2 cup brown sugar (packed)

  • 2 tbsp Dijon mustard

  • 1 tbsp apple cider vinegar

  • 1/4 tsp ground cinnamon

Instructions

1. Prep: Preheat your oven to 400°F (200°C). Pat the pork dry with paper towels—moisture is the enemy of a good sear!

2. Season: Rub the pork with olive oil, then coat evenly with the thyme, garlic powder, salt, and pepper.

3. Sear (Optional but Recommended): In an oven-safe skillet, sear the pork over medium-high heat for 2–3 minutes per side until golden. If skipping, place directly into a roasting pan.

4. The Glaze: While the pork starts roasting, whisk the glaze ingredients in a small saucepan. Simmer over medium heat for 8–10 minutes until it reduces by half and looks syrupy.

5. Roast: Place the pork in the oven. Every 15 minutes, brush a generous layer of the glaze over the meat.

6. Finish: Cook until the internal temperature hits 145°F (63°C).

7. Rest: Transfer to a cutting board and tent loosely with foil. Rest for at least 10 minutes to let the juices redistribute.

Pro Tips for Success

• Loin vs. Tenderloin: Ensure you have a Pork Loin. It’s wider and thicker than a tenderloin. If you use a tenderloin, it will cook in half the time!

• The Jiggle Test: If you don’t have a thermometer, the meat should feel firm but have a slight “spring” back when pressed.

• Deglaze the Pan: After removing the roast, add a splash of water or cider to the roasting pan to scrape up the brown bits. Mix it with any leftover glaze for an instant sauce.

Nutritional Info (Per Serving)

Health Benefits

• Lean Protein: Pork loin is nearly as lean as skinless chicken breast, making it excellent for muscle repair and satiety.

• B-Vitamins: High in Thiamin, Niacin, and B6, which are essential for energy metabolism.

• Antioxidants: Using real apple cider provides a small boost of polyphenols.

Q&A

Q: Can I use apple juice instead of cider? A: Yes, but cider has a deeper flavor. If using juice, add an extra teaspoon of apple cider vinegar to balance the sweetness.

Q: Why is my pork dry? A: You likely overcooked it. Pork is safe (and much juicier) at a slight blush pink (145°F). Even 5 minutes too long can dry it out.

Q: Can I make this in a slow cooker? A: You can, but you’ll lose the caramelized crust. Cook on “Low” for 4–5 hours and thicken the glaze on the stove separately at the end.