This pork loin roast recipe may be simple, but it still has plenty of flavor! Make this recipe tonight or save it to impress dinner guests.
Entree Definition: Pork Loin Roast Recipe
Not to be confused with the thinner tenderloin, this cut of meat is thicker and shaped more like a steak roast. It can come bone-in or boneless, but we’ll be using a boneless cut for this dish.
Tender, juicy slices of pork are smothered in a homemade apricot glaze that’s the perfect balance of tangy and sweet.
Plus, the meat is cooked with potatoes and onions to make it a complete meal!
If you’re looking for more fall-inspired flavor, try either of the glazes used for my Maple Cider Glazed Pork Chops or Brown Sugar Maple Glazed Turkey. Looking for a more international flavor, try this Szechuan Pork with Eggplant or Chinese barbecue pork!
How to cook a pork loin roast
This cut of meat is best when oven-roasted or cooked low and slow. The layer of fat also helps keep everything tender, juicy, and full of flavor.
Use a deep baking dish so the roast can be nestled inside, and be sure to baste it several times with whatever glaze you’ll be using.
Remove it from the oven when it’s just slightly underdone, as it will finish cooking while it rests.
Always let your meat rest first so the juices can redistribute instead of leaking out all over your cutting board.
Making Apricot Glaze For Pork
Just mix all of the ingredients together until smooth and brush onto the roast – it’s really that simple!
If you prefer a different flavor, try swapping out the apricot jam for peach or orange marmalade.
You can easily use this glaze for pork tenderloin and chicken, or double the ingredients and brush it on a whole ham.
Here’s what you need:
- Apricot jam
- Brown sugar
- Dijon mustard
- Ground cinnamon
- Ground cloves
Pork loin roast cooking time
This will all depend on the size of your roast. The general rule is about 20 minutes per pound of meat when cooked at 350°F.
For food safety, your pork roast temp should read around 145-150°F once rested and fully cooked.
Insert an instant-read meat thermometer, preferably digital, into the center of the roast. It works best when the pan is out of the oven so the heat doesn’t affect the reading.
Once sliced, the meat should be opaque with just a slight pink tint, and the juices should run clear.
Or, leave out the potatoes and onions and whip up some mashed potatoes instead. Just be sure to coat the pan in some oil or non-stick spray so the pork roast doesn’t stick.
- Use A Smooth Glaze: When making apricot glaze for pork, be sure to whisk it well so there are no lumps. This makes basting easier and ensures an even coat of flavor on the outside. If the jam you’re using has large chunks of fruit, you may want to run the glaze through a blender or food processor first.
- Prep In Advance: To save some time, chop the vegetables and make the glaze the day before and keep in the refrigerator. Then, just assemble and place in the oven when you’re ready to cook.
- Storage: Leftovers can be stored in an airtight container and refrigerated for 3 to 4 days. It may be easier to slice the entire roast before storing, so you can reheat as much or as little as you need.
- Reheating: Using a microwave will be fastest, but be sure to adjust the power level so the meat doesn’t become overcooked. For best results, reheat in the oven or in a pan on the stove, flipping the slices halfway until warmed through. Brush on any leftover glaze or make another small batch if you’d like.
Apricot Glazed Pork Loin Roast
- 4 lb pork loin roast (See Note 1)
- 8 large red potatoes quartered
- 1 large white onion sliced
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp olive oil
- 3/4 cup apricot jam (See Note 2)
- 1/2 cup firmly packed brown sugar
- 1/2 cup dijon mustard
- 1 lemon (juice from half - 2 tbsp)
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/8 tsp salt
- Preheat oven to 350°F. Mix all glaze ingredients in a bowl and set aside.
- Pat pork loin roast dry with paper towel and season with salt and pepper.
- Add potatoes and onion to 13x9" baking dish. Season with salt and pepper. Drizzle olive oil over vegetables and top with pork loin roast, fat side up.
- Brush glaze on pork loin and roast uncovered at 350°F at 20 min/per pound. Baste several times while roasting. Pull from oven when internal temperature reaches 145°F and it will reach the desired 150°F while resting 10 minutes before slicing.
- We will be cooking a pork loin roast - Not to be confused with the thinner pork tenderloin. 3-4 lb pork loin roast at 350°F at 20 min/per pound.
- Feel free to substitute with peach or orange marmalade, both work well.
- This glaze makes 1 3/4 cups total. Perfect for this pork loin roast or a chicken, but double glaze ingredients if basting a ham.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.