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Glazed Pork Loin with Roasted Apples

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Glazed Pork Loin with Roasted Apples

Description

Glazed Pork Loin with Roasted Apples is a warm, elegant, and comforting dinner made with tender roasted pork, sweet apples, onions, herbs, and a glossy maple-Dijon glaze. The pork loin is seasoned with garlic, thyme, rosemary, salt, and black pepper, then seared to create a golden crust before roasting gently in the oven. As it cooks, the apples soften and caramelise in the savoury pan juices, creating a delicious balance of sweetness and acidity. The glaze combines maple syrup, Dijon mustard, apple cider vinegar, and a touch of brown sugar, giving the pork a rich, shiny coating with sweet, tangy, and savoury flavour in every slice. This recipe is ideal for Sunday dinners, autumn gatherings, holiday meals, or special occasions because it looks impressive while using simple ingredients. Serve it with creamy mashed potatoes, roasted vegetables, green beans, stuffing, or crusty bread to soak up the pan sauce. Resting the pork before slicing is essential because it allows the juices to redistribute, keeping the meat tender and moist.

Ingredients

For the Pork Loin

  • 1 boneless pork loin roast, approximately 1.4kg
  • 2 tablespoons olive oil
  • 1½ teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon smoked paprika

For the Maple-Dijon Glaze

  • ¼ cup maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce
  • 2 garlic cloves, finely minced
  • ½ teaspoon dried thyme

For the Roasted Apples and Onions

  • 3 firm apples, cored and cut into thick wedges
  • 1 large yellow or red onion, cut into wedges
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter, melted
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon ground cinnamon, optional
  • ½ cup chicken broth or apple cider

Optional Garnish

  • Chopped fresh parsley
  • Fresh thyme leaves
  • Cracked black pepper
  • Extra glaze or pan juices

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat the oven to 190°C. Lightly grease a large roasting dish or oven-safe skillet.

Step 2: Prepare the Pork

Pat the pork loin dry with paper towels. In a small bowl, combine the salt, black pepper, garlic powder, onion powder, thyme, rosemary, and smoked paprika.

Step 3: Season the Meat

Rub the olive oil over the entire pork loin. Sprinkle the seasoning mixture evenly over the surface and press it gently into the meat.

Step 4: Sear the Pork

Heat a large oven-safe skillet over medium-high heat. Add the pork and sear it for 2 to 3 minutes on each side until a deep golden crust forms. Transfer it briefly to a plate.

Step 5: Prepare the Glaze

Whisk together the maple syrup, Dijon mustard, apple cider vinegar, brown sugar, Worcestershire sauce, minced garlic, and thyme until smooth.

Step 6: Prepare the Apples and Onions

Place the apple and onion wedges in the roasting dish or skillet. Drizzle with olive oil and melted butter, then season with salt, black pepper, and optional cinnamon. Toss gently.

Step 7: Arrange the Pork

Place the seared pork loin over the apples and onions. Pour the chicken broth or apple cider around the sides of the pan.

Step 8: Add the First Glaze Layer

Brush approximately half of the maple-Dijon glaze over the pork, coating the top and sides.

Step 9: Roast

Place the pan in the oven and roast for 35 minutes. Carefully remove it and brush the pork with the remaining glaze.

Step 10: Finish Cooking

Return the pork to the oven and continue roasting for another 20 to 30 minutes, or until the thickest part reaches an internal temperature of 63°C.

Step 11: Caramelise the Apples

If the apples need additional colour, transfer the pork to a board and return the pan to the oven for 5 to 10 minutes. The apples should be tender but still hold their shape.

Step 12: Rest the Pork

Loosely cover the pork with foil and let it rest for 10 to 15 minutes before slicing. Do not skip this step, as resting keeps the meat juicy.

Step 13: Make the Pan Sauce

Place the roasting pan over medium heat if it is stovetop-safe. Simmer the pan juices for several minutes until slightly reduced. Mash a few apple pieces into the liquid for a thicker, fruitier sauce if desired.

Step 14: Slice and Serve

Slice the pork loin against the grain. Arrange it on a serving platter with the roasted apples and onions, then spoon the warm pan sauce over the top.

Tips

  • Choose a pork loin roast rather than pork tenderloin, as they require different cooking times.
  • Use firm apples such as Granny Smith, Honeycrisp, Braeburn, or Pink Lady so they do not collapse during roasting.
  • Searing the pork adds colour and creates a deeper savoury flavour.
  • Brush the glaze on in two stages to prevent the sugars from burning.
  • Use a meat thermometer for the most accurate result.
  • Do not overcook the pork because it can quickly become dry.
  • Add carrots, parsnips, or small potatoes to the roasting dish for a complete one-pan meal.
  • If the glaze becomes too thick, loosen it with a teaspoon of water or apple cider.

Notes

  • Store leftover pork, apples, and sauce in an airtight container in the refrigerator for up to 4 days.
  • Reheat covered in a low oven or microwave with a spoonful of broth to prevent dryness.
  • Freeze sliced pork and sauce for up to 2 months. The apples may become softer after thawing.
  • Thaw frozen portions overnight in the refrigerator before reheating.
  • Pork tenderloin may be used, but it cooks much faster and should be checked after approximately 20 to 25 minutes.
  • Replace maple syrup with honey for a slightly different glaze.

Q&A

Can I Prepare This Recipe Ahead of Time?

Yes. Season the pork and prepare the glaze up to one day ahead. Refrigerate them separately and assemble the dish before roasting.

Can I Use Pears Instead of Apples?

Yes. Firm pears work well, but they may soften faster, so add them during the final 30 minutes of roasting.

Why Is My Pork Loin Dry?

The pork was likely overcooked. Remove it from the oven when it reaches 63°C and allow it to rest before slicing.

Can I Make This Without Maple Syrup?

Yes. Replace the maple syrup with honey, golden syrup, or an equal amount of brown sugar dissolved in a little apple cider.

What Should I Serve with Glazed Pork Loin?

Mashed potatoes, roasted sweet potatoes, green beans, Brussels sprouts, stuffing, rice, or crusty bread all pair beautifully with the pork and apples.

Servings

Serves: 6 to 8

Nutrition

Approximate Nutrition Per Serving

  • Calories: 445
  • Protein: 43g
  • Carbohydrates: 24g
  • Fat: 19g
  • Saturated Fat: 6g
  • Fibre: 3g
  • Sugar: 18g
  • Sodium: 680mg

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