Oven-Roasted Pork Loin with Garlic-Butter and Apple-Onion Pan Sauce (60-Minute Roast)
Golden-browned exterior and a moist, tender interior—slices glazed with a glossy apple-onion pan sauce and flecks of fresh herbs create a pleasing contrast of textures. The garlic-butter rub builds a savory crust while the sauce adds a subtle sweet-tang that cuts through the richness.
Use bone-in or boneless pork loin depending on preference; bone-in gives extra flavor and a slightly longer roast time. Substitute pears for apples in the sauce for a milder sweetness, or use chicken stock instead of white wine to keep it alcohol-free. For hands-off prep, rub the loin and refrigerate overnight so the flavors deepen.
Serve this roast for Sunday family dinners, small holiday gatherings, or a make-ahead weeknight main—leftovers slice well for sandwiches or salads. Pair with roasted root vegetables, buttery mashed potatoes, or a bright green salad and a squeeze of lemon to lift the flavors.
How to Make It
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1
Preheat the oven to 200°C (400°F). Pat the pork loin dry with paper towels and season all over with 1 tbsp salt and 1 tsp black pepper.
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2
Mince 4 garlic cloves and combine with 3 tbsp softened butter, chopped rosemary, and thyme. Rub the garlic-herb butter all over the pork loin.
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3
Heat a large ovenproof skillet over medium-high heat. Add olive oil and sear the pork loin on all sides until golden, about 2–3 minutes per side.
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4
Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part reads 63°C (145°F), about 40–50 minutes depending on size. Remove from oven and tent loosely with foil; let rest 10–15 minutes (internal temp will rise to about 66°C/150°F).
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5
While the pork rests, make the pan sauce: Return the skillet to medium heat (use same skillet or a separate pan if necessary). Add remaining 1 tbsp butter and the sliced onion; sauté until softened and starting to caramelize, about 6–8 minutes.
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6
Add sliced apples and cook until they begin to brown and soften, about 4 minutes. Stir in the white wine (or 1/2 cup stock) to deglaze, scraping any browned bits from the pan.
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7
Whisk together chicken stock, Dijon mustard, brown sugar, and apple cider vinegar; add to the pan and simmer until sauce reduces and thickens slightly, about 6–8 minutes. Taste and season with remaining salt if needed.
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8
Whisk in any resting juices from the carved pork and the remaining 1 tbsp butter to finish the sauce, giving it a glossy sheen.
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9
Slice the pork loin against the grain into 1 cm-thick slices. Arrange on a platter, spoon the apple-onion pan sauce over the top, and sprinkle with chopped parsley before serving.
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