This Roast Pork Loin Recipe is a succulent and savory recipe, which features tangy Dijon mustard and sweet dried fruit. It’s a cozy Sunday roast, ready in about 1 hour and 30 minutes.
Jump to RecipeRoast Pork Loin Recipe Ingredients
The Pork:
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh thyme leaves, chopped
- One 3- to 3 1/2-pound boneless pork loin roast (remove the string if your roast has been tied)
- Kosher salt and freshly ground black pepper
- 1 tablespoon vegetable oil
The Pan Sauce & Sides:
- 2 medium red onions, each cut through the core into 8 intact wedges
- 2 cups hard apple cider
- One 7-ounce bag mixed dried fruit (or 1/4 cup each dried apples, dried apricots, dried pears, prunes, and golden raisins)
How To Make Roast Pork Loin Recipe
- Prep the oven and rub: Preheat the oven to 400 degrees F. In a small bowl, stir together the Dijon mustard and chopped fresh thyme. Season the boneless pork roast all over with a generous amount of kosher salt and black pepper. Rub the top of the roast with the mustard-thyme mixture, leaving the bottom and sides bare (so they can sear properly).
- Sear the onions: Heat the vegetable oil in a large, ovenproof skillet over medium-high heat. Add the red onion wedges and cook, undisturbed, until they are dark golden brown in spots, about 2 minutes. Turn the wedges over and cook for another 2 minutes.
- Deglaze and build flavor: Pour in the hard apple cider, stirring gently to scrape up any browned bits (fond) stuck to the bottom of the skillet. Scatter the dried fruit evenly around the onions in the liquid. Remove the skillet from the heat.
- Roast the pork: Place the pork loin directly into the skillet, mustard-side up, nestling it among the onions and fruit. Bake in the preheated oven until an instant-read thermometer inserted into the thickest part of the roast reads 145 to 150 degrees F. This typically takes about 1 hour.
- Rest and serve: Transfer the roast to a cutting board. Tent it loosely with foil and let it rest for 15 minutes. The internal temperature will rise slightly as it rests. Slice the roast into 1/2-inch-thick slices. Season the pan sauce, onions, and fruit with a little more salt and pepper if needed. Serve the pork slices topped with the warm fruit and onion sauce.
Recipe Tips
- The Cut: Ensure you buy a pork loin, not a pork tenderloin. The tenderloin is a much smaller, thinner cut that would be severely overcooked in an hour. The loin is a wide roast suitable for slicing.
- Mustard Crust: Applying the mustard only to the top creates a flavorful crust without burning on the bottom of the pan during the long roast.
- Hard Cider: Hard cider adds a dry, fermented apple flavor that cuts through the sweetness of the dried fruit. If you prefer a non-alcoholic version, use unfiltered apple juice or cider with a splash of apple cider vinegar.
- Don’t Overcook: Modern pork is safe to eat at 145°F with a slight pink blush in the center. Cooking it to 160°F or higher will result in dry, tough meat. Trust your thermometer.
What To Serve With Roast Pork Loin
This dish has protein, fruit, and veg built-in, but a starch rounds it out perfectly.
- Roasted Sweet Potatoes: Enhances the fall flavors.
- Wild Rice Pilaf: Soaks up the cider sauce beautifully.
- Garlic Mashed Potatoes: A classic comfort pairing.
- Sautéed Kale: Bitter greens balance the sweet fruit.
How To Store Roast Pork Loin Recipe
- Refrigerate: Store leftover pork slices and the fruit sauce in an airtight container in the refrigerator for up to 3-4 days.
- Reheat: Place slices in a baking dish with the sauce, cover with foil, and warm in a 325°F oven until heated through. This prevents the meat from drying out.
- Freeze: You can freeze the cooked pork in the sauce for up to 3 months. Thaw overnight in the fridge.
Roast Pork Loin Recipe Nutrition Facts
- Calories: 450
- Total Fat: 18g
- Saturated Fat: 6g
- Cholesterol: 110mg
- Sodium: 550mg
- Total Carbohydrates: 35g
- Dietary Fiber: 4g
- Sugar: 24g
- Protein: 40g
Nutrition information is estimated per serving.
FAQs
Can I use water instead of cider?
You can, but the sauce will lack depth. Chicken broth is a better substitute than water if you want to avoid apple products entirely, though the fruit pairing might seem odd without the cider bridge.
Do I need to soak the dried fruit?
No, the dried fruit will rehydrate and plump up as it simmers in the cider and pork juices inside the oven.
Can I add potatoes to the pan?
Yes! You can nestle baby potatoes or chunks of Yukon Gold potatoes in with the onions and fruit to make this a true one-pan meal.
Roast Pork Loin Recipe
Course: DinnerCuisine: AmericanDifficulty: EasyServings
6
servingsPrep time
15
minutesCooking time
1
hourCalories
450
kcalA comforting one-skillet roast pork loin crusted with Dijon and thyme, braised in hard cider with caramelized onions and a medley of sweet dried fruits.
Ingredients
3-3.5 lb pork loin roast
2 tbsp Dijon mustard
1 tbsp thyme
1 tbsp oil
2 red onions, wedges
2 cups hard cider
7 oz mixed dried fruit (apricots, prunes, apples)
Salt and pepper
Directions
- Preheat oven to 400°F.
- Season pork; rub top with mustard and thyme.
- Sear onions in oil in an ovenproof skillet (4 mins).
- Add cider and dried fruit; remove from heat.
- Place pork in skillet (mustard up).
- Roast 1 hour (until 145°F).
- Rest 15 minutes. Slice and serve with pan sauce.
Notes
- Skillet Size: Ensure your skillet is large enough (12-inch) to hold the roast and the liquid without overflowing.
- Onions: Leave the root end intact on the onion wedges so they don’t fall apart during cooking.
