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Glazed Pork Loin

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  • Prep Time: 20 minutes

  • Cook Time: 50 minutes to 1 hour

  • Total Time: 1 hour 20 minutes

  • Intensity/Level: Easy

  • Servings: 6-8

Why You’ll Love This Recipe

This glazed pork loin checks all the boxes for a perfect meal. The pork is incredibly tender and juicy, thanks to a simple searing method that locks in the moisture. The real magic, however, is in the glaze. Real maple syrup provides deep, caramelized sweetness, while whole-grain mustard adds a tangy kick and pleasant texture. As it roasts, the apples and onions soften and become jammy, creating a rustic, flavorful side dish that requires no extra effort. It’s a one-pan wonder that tastes like you spent hours in the kitchen.

Ingredients

For the Pork and Vegetables:

  • 1 (3-4 lb) boneless pork loin roast (look for one with a good fat cap)

  • 2 medium apples (such as Honeycrisp, Fuji, or Gala), cored and cut into 1-inch wedges

  • 1 large red onion, cut into 1-inch wedges

  • 2 tablespoons olive oil, divided

  • 1 ½ teaspoons kosher salt, divided

  • 1 teaspoon black pepper, divided

For the Glaze:

  • ⅓ cup pure maple syrup

  • 2 tablespoons whole-grain Dijon mustard

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon fresh rosemary, finely chopped (or ½ tsp dried)

  • 2 cloves garlic, minced

Instructions

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Remove the pork loin from the refrigerator about 30 minutes before cooking to let it come to room temperature. This helps it cook more evenly.

Step 2: Make the Glaze

In a small bowl, whisk together the maple syrup, whole-grain mustard, apple cider vinegar, chopped rosemary, and minced garlic. Set aside.

Step 3: Season the Pork

Pat the pork loin completely dry with paper towels (this is crucial for a good sear). Rub the pork all over with 1 tablespoon of olive oil. Season generously with 1 teaspoon of salt and ½ teaspoon of black pepper, pressing the seasoning into the meat.

Step 4: Sear the Pork

Heat the remaining 1 tablespoon of olive oil in a large, heavy-bottomed, oven-safe skillet or Dutch oven over medium-high heat. When the oil is shimmering, carefully place the pork loin in the pan, fat-side down. Sear without moving it for 3-4 minutes, until deeply golden brown. Using tongs, rotate the pork and sear on all sides, including the ends, for about 2-3 minutes per side. The goal is a golden-brown crust all over.

Step 5: Add Vegetables and Glaze

Remove the skillet from the heat. Transfer the pork to a large plate. In the same skillet, add the apple and onion wedges. Sprinkle them with the remaining ½ teaspoon salt and ¼ teaspoon black pepper and toss to coat them in the residual fat.

Place the seared pork loin back into the skillet, nestling it on top of the apples and onions. Spoon or brush about half of the maple-mustard glaze over the top and sides of the pork.

Step 6: Roast

Transfer the skillet to the preheated oven. Roast for 25 minutes. After 25 minutes, remove the skillet from the oven and brush the pork with the remaining glaze. Return to the oven and continue roasting for another 20-30 minutes.

The best way to check for doneness is with an instant-read thermometer inserted into the thickest part of the loin. You are looking for an internal temperature of 145°F (63°C) . The pork will be slightly pink in the center, which is perfectly safe and ensures it stays juicy.

Step 7: Rest and Serve

Once the pork reaches 145°F, remove the skillet from the oven. Transfer the pork loin to a cutting board, tent it loosely with a sheet of aluminum foil, and let it rest for at least 10-15 minutes. This step is non-negotiable; resting allows the juices to redistribute throughout the meat, guaranteeing a moist and tender result.

While the pork rests, the apples and onions will continue to soften in the hot skillet. After resting, slice the pork into ½-inch to ¾-inch thick medallions. Arrange the slices on a platter with the roasted apples and onions. Spoon any remaining pan juices from the skillet over the top for extra flavor.

Chef’s Tips

  • Don’t Overcook: Pork loin is a lean cut and can become dry if overcooked. Trust your thermometer! At 145°F, it’s perfect.

  • Searing is Key: Don’t skip searing the pork. That golden-brown crust adds a tremendous depth of flavor to the final dish.

  • Maple Syrup Matters: Use real maple syrup, not pancake syrup. The flavor is more complex and less cloyingly sweet, which is essential for the savory balance of the glaze.

  • What to Serve With It: This dish is a complete meal in one pan, but it pairs beautifully with creamy mashed potatoes, polenta, or a simple green salad with a vinaigrette to cut through the richness.

Nutrition Information

(Nutrition information is an estimate and will vary based on the exact ingredients and portion sizes used. Calculated for 1 serving of 6 total servings.)

  • Calories: 395

  • Total Fat: 15g

  • Saturated Fat: 4g

  • Cholesterol: 105mg

  • Sodium: 610mg

  • Total Carbohydrates: 22g

  • Dietary Fiber: 2g

  • Total Sugars: 17g (Includes naturally occurring sugars from maple syrup and apples)

  • Protein: 41g

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