Name: Ultimate Pork Loin Roast with Apples
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1 boneless pork loin roast (4-5 lbs.); olive oil (for searing the pork roast); 1 tsp. kosher salt; 1 tsp. freshly ground black pepper; 1 cup pepper jelly; 1/2 cup apple cider or apple juice; 2 apples (cored and thinly sliced); 1 red onion (sliced)

Jump to Recipe

The Ultimate Pork Loin Roast with Apples and onions is a tender and juicy pork loin recipe, and the pepper jelly gives it a deeper, savory flavor you will enjoy every time!

Pork loin roast with apples and onions in a cast iron serving dish with pepper jelly on top.

Pork Loin Roast Recipe

I’m always on the lookout for easy and economical pork loin recipes, aren’t you? Pork loin is such a great roast and it’s very economical – I love it for a hearty weeknight meal.

This is one of those recipes that can be the star of your show at any holiday or family gathering – it’s soooo easy to make, budget-friendly, and hands-down the best pork loin recipe you’ll ever put in your mouth.

This easy method of cooking pork loin in the oven makes it very fork-tender and juicy.

Save this Recipe

Enter your email address and we will send you this recipe to your mailbox for easy reference! Plus, we will send you our latest recipes every week!

Just season, sear, smother, roast, rest, slice and serve – it’s really that easy! The red onions and apples make this an extra special dish – it’s gorgeous.

We also love this Tender Pork Ribeye Roast recipe. It’s another part of a loin roast and this recipe has a tangy sauce with a Mexican spice blend.

A blue cast iron skillet loaded with pepper jelly glazed pork loin.

Which ingredients do I need to make this pork loin roast recipe?

Boneless pork loin roast
Your favorite pepper jelly
Apples
Red onion
Apple cider or apple juice
Kosher salt and black pepper

How to make Pepper Jelly Glazed Pork Loin Roast Step-by-Step

Preheat the oven to 425 degrees F. While the oven is preheating, season the pork loin liberally with salt and pepper.

Use your fingertips to rub the spices in – don’t miss any nook or cranny!

In a large, deep skillet over medium high heat, add a good swish of olive oil.

When the oil is good and hot, gently lay the seasoned pork roast into the hot oil, searing the loin on all sides until it’s deeply golden brown and you are salivating.

Remove the pork loin to a platter and reserve.

Add the cider to the skillet, whisk and deglaze the pan to bring up all the delicious brown particles attached to the skillet’s bottom from searing off the pork.

Then, return the seared pork loin back to the skillet.

Place the pork loin into the preheated oven, uncovered, on the center oven rack.

Roast at 425 degrees F. for 20 minutes.

Remove the pork loin roast from the oven. Add the sliced apples and onions, placing them all around the roast in the pan.

Spread the pepper jelly over the top of the roast.

Reduce the oven temperature to 350 degrees F.

Return the roast, uncovered, to the oven; continue to cook the pork loin for an additional 35-40 minutes, basting with the apple cider every 10 minutes or so.

Cook the pork roast just until it reaches an internal temperature of 130-135 degrees F. at the center.

Use your instant-read meat thermometer so you don’t over cook the pork roast!

There’s nothing worse than overcooked, tasteless, dry pork loin roast, either.

When the roast reaches the proper internal temperature of 130-135 degrees F., remove it from the oven and tent with foil.

Let the roast rest for 10 minutes, allowing the meat to relax and raise in internal temperature an additional 5-10 degrees to 140-145 degrees F.

To serve, slice the pork loin across the grain of the meat into 3/4-inch slices, arranging them on a platter.

Top the pork slices with apples and onions; drizzle with pan juices, as desired.

Serve the pork roast with additional warm pepper jelly, if desired.

Pepper Jelly Glazed Pork Loin Roast in a blue cast iron skillet.

What temperature should a pork loin be cooked at in the oven?

The USDA says we can safely cook all pork just until it’s 140-145 degrees F. at the center.

Pork cooked to this temperature will have a slight pink tinge to the meat and that is perfect! No more gray, overcooked, funky pork – hallelujah!

To be sure your pork is a perfect 140-145 degree final temperature, you’ll need to remove it from the cooking source (grill, oven, grill pan, etc) when the pork has an internal temperature of 130-135 degrees.

Then, tent the pork with foil and let it rest.

During this resting time, the pork will raise 5-10 more degrees in internal temperature, finishing out at that perfect 140-145 degrees F.

How do you cook a pork loin so it doesn’t dry out?

The secret to cooking pork loin is DON’T OVER-COOK PORK LOIN.

Because pork loin cooks quickly (due to being pretty lean), the best thing you can do is to make certain it doesn’t get over cooked.

Remember – the new USDA safe internal temperature for cooking pork is 140-145 degrees F., ensuring your pork has a nice pink tinge and is perfectly juicy and tender.

Yay – no more gray, funky pork that’s tough at 160 degrees as we were formerly told.

Is pork loin considered to be a lean cut of pork? And is it healthy?

Yes, pork loin is lean and this is why it’s very important not to overcook it, since it can easily become dry and tasteless.

Pork is a rich source of vitamins and miners that your body needs to function, such as zinc and iron. It’s also a great source of high-quality protein.

Is pork loin the same thing as pork tenderloin? If not, what’s the difference?

Pork tenderloin and pork loin are from different parts of the pig and have a different flavor and cooking needs.

Because their shape and size is quite different, they typically cant be interchanged in recipes, unless they are diced.

Pork tenderloin is the narrow, long muscle that goes down the back of the pig, right along the back bone; because that muscle doesn’t get much use on a pig, it’s super super tender.

There are only 2 pork tenderloins on each pig, too.

Pork loin is a large muscle on the pig that is from the back, running from the shoulder and the beginning of the leg.

You can buy an entire pork loin but because it’s really big, it’s usually cut into roasts that are 2-4 lbs. in size.

Once you understand the important difference and characteristics between pork tenderloin and pork loin, you’ll easily be able to tell them apart at a glance!

Pork tenderloins are always long and very skinny, only weighing about 1 lb. each. Though they are typically in the grocery store as a pair in a 2 lb. package.

Pork loin on the other hand will be short and chunky in appearance, weighing in anywhere from 3-5 lbs. Also, pork loins are usually a lighter pink in color whereas pork tenderloins are dark red.

As far as cooking goes, pork tenderloin is best suited for cooking at high temperatures more quickly (a whole tenderloin can be roasted to 130-135 degrees F internal temperature in 15-20 minutes) and a pork loin is best seared off on the outside and then cooked low and slow.

More Favorite Recipes to Enjoy

A boneless pork roast oven-baked in a tangy sauce seasoned with a Mexican spice blend and a quick squeeze of fresh lime juice makes a perfect Pork Ribeye Roast.