Best 5 Baked Pork Loin Recipes

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Baked pork loin is a versatile and flavorful dish perfect for special occasions or casual gatherings. With its tender texture, juicy flavor, and crispy exterior, it's a classic dish that can be customized to suit a variety of tastes and preferences. Whether you prefer a savory herb-crusted pork loin, a tangy citrus-glazed pork loin, or a sweet and smoky barbecue-rubbed pork loin, there's a recipe out there to satisfy your cravings. So, gather your ingredients, prepare your oven, and let's embark on a culinary journey to discover the best-baked pork loin recipe for you.

Here are our top 5 tried and tested recipes!

MAPLE BAKED PORK LOIN ROAST



Maple Baked Pork Loin Roast image

This is a GREAT recipe. Do not let the ingredients scare you, they combine to make a really great taste. The pork is so moist and tender that it will fall apart when you go to cut it. I find it comes out best with the loin that has two sections. If it is a single loin, it still comes out great, but does not fall apart quite so much. Everyone who tries this loves it so far. It's my husband's favorite and very easy to make. It cooks for 1 hr 45 min - 2 hrs.

Provided by Janet P.

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 2h20m

Yield 8

Number Of Ingredients 8

1 tablespoon canola oil
1 (4 pound) boneless pork loin roast
salt and pepper to taste
all-purpose flour for dredging
¾ cup maple syrup
¾ cup ketchup
⅓ cup water
1 tablespoon minced garlic

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat the oil in a large skillet over medium-high heat until smoking. Meanwhile, season the pork roast with salt and pepper, then dredge in flour, and shake off excess. Sear in hot oil until browned on all sides, about 1 minute per side.
  • Place onto a large sheet of aluminum foil set on top of a baking sheet; set aside. Stir together the maple syrup, ketchup, water, and garlic. Pour 3/4 of this sauce over the pork. Fold the foil over the pork, and seal to form a packet.
  • Bake in preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), about 2 hours. Carefully open up the foil packet, and broil for a few minutes until the sauce glazes the meat. Serve with remaining sauce.

Nutrition Facts : Calories 397.2 calories, Carbohydrate 28.1 g, Cholesterol 126.5 mg, Fat 12.8 g, Fiber 0.2 g, Protein 41 g, SaturatedFat 4.1 g, Sodium 340 mg, Sugar 22.7 g

BAKED PORK LOIN ROAST



Baked Pork Loin Roast image

Seasoned with a flavorful rub of sage, oregano, thyme and nutmeg, this mouthwatering roast is perfect for special occasions. The impressive entree will have guest asking for seconds.-Edith Fisher, Leyden, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 12 servings.

Number Of Ingredients 10

2 teaspoons dried rosemary, crushed
2 teaspoons salt
1-1/2 teaspoons dried oregano
1-1/2 teaspoons dried thyme
1-1/2 teaspoon rubbed sage
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 bone-in pork loin roast (5 pounds)
1 cup sliced onion
1 cup sliced carrots

Steps:

  • In a small bowl, combine the first seven ingredients. With a sharp knife, cut 1/2-in.-deep slits in fat side of roast. Rub spice mixture into slits and over roast. Place roast fat side up in a shallow roasting pan. Place onion and carrots around roast. , Bake, uncovered, at 350° for 1 hour 40 minutes or until tender. Let stand for 15 minutes before carving.

Nutrition Facts : Calories 219 calories, Fat 10g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 459mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

ROAST LOIN OF PORK WITH BAKED APPLES AND CIDER GRAVY



Roast Loin of Pork with Baked Apples and Cider Gravy image

Provided by Tyler Florence

Categories     main-dish

Time 3h5m

Yield 8 servings

Number Of Ingredients 20

2 (5 pound) pork loin roasts, rib bones attached, back bone (chine) removed
Small bunch sage, leaves chopped
Small bunch thyme, leaves chopped
1 1/2 cups extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons all-purpose flour
1 (12-ounce) bottle hard cider
1 cup chicken broth
1 lemon, juiced optional
8 Gala or Golden Delicious apples
1 lemon, juiced
1/4 cup (1/2 stick) unsalted butter, at room temperature
1 or 2 large corn muffins crumbled (1/2 cup), reserve some for sprinkling on apples
1/2 cup golden raisins
6 sage leaves, chopped
2 garlic cloves, minced
1/4 cup dark brown sugar
Kosher salt and freshly ground black pepper
1 cup hard cider
1 tablespoon lemon juice

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the pork roast in a roasting pan with the ribs facing up, braced against each other. Add sage and thyme to olive oil. Brush the pork roasts with oil mixture and season with a generous amount of salt and pepper. Roast the pork loin for 2 1/2 hours, until the skin is crackled. (Put the apples in the oven along with the pork roast in the last half hour of cooking.)
  • Remove the pork roast to a cutting board and let it rest for 15 minutes before carving. Pour out some of the excess fat from the roasting pan and put it on the stove over medium-high heat. Sprinkle the flour into the hot pan juices, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook and stir the roux until its light brown. Add the cider and continue to stir to incorporate. Pour in the chicken broth; boil and stir for 5 minutes until the sauce is thick. Check for seasoning - add lemon juice if necessary. Serve the cider gravy with the pork roast and baked apples.
  • To make the buttered apples: Core the apples with an apple corer, making a good size cavity to hold the stuffing. Douse the cut sides of the apples with some of the lemon juice to prevent them from browning while you make the stuffing. In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, brown sugar, salt, and pepper. Spoon the stuffing into the cavities of the cored apples; stand them up, side by side, in a baking dish and sprinkle the tops with the reserved muffin crumbs. Pour the cider around the apples and bake for 30 to 35 minutes at 375 degrees F, until soft when pierced with a knife. Place the warm apples in the center of a round serving dish. Spoon the cider sauce around the apples and serve with the pork loin.

OVEN-BAKED PORK LOIN WITH OLIVE OIL, GARLIC, THYME, AND OREGANO



Oven-Baked Pork Loin With Olive Oil, Garlic, Thyme, and Oregano image

Make and share this Oven-Baked Pork Loin With Olive Oil, Garlic, Thyme, and Oregano recipe from Food.com.

Provided by mielhollinger

Categories     Pork

Time P1DT3h

Yield 8 serving(s)

Number Of Ingredients 7

4 tablespoons olive oil
4 garlic cloves, finely chopped
1 tablespoon dried thyme, crumbled
1 tablespoon dried oregano
1 -2 teaspoon aleppo pepper
1 teaspoon salt
1 (5 lb) boneless pork loin, trimmed of fat

Steps:

  • In a small bowl, combine the oil, garlic, thyme, oregano, pepper, and salt.
  • Rub the garlic mixture all over the pork.
  • Place the pork in a Dutch oven just large enough to hold it snugly, cover with aluminum foil and then the lid and refrigerate overnight, or up to 24 hours.
  • Preheat the oven to 450°F.
  • Remove the aluminum foil from the Dutch oven, replace the lid and bake for 30 minutes.
  • Reduce the oven temperature to 375°FF and bake for 1 hour more, basting twice with the pan juices.
  • Uncover, baste again and bake, uncovered, for 20 to 30 minutes more, or until an instant-read thermometer inserted into the thickest part registers 155-165°F.
  • Remove the pork from the oven, cover and let rest for 1 hour to develop the flavors.
  • Reheat in a 375°F oven for about 20 minutes and serve.

ROASTED PORK LOIN WITH BAKED APPLES & CIDER GRAVY



Roasted Pork Loin with Baked Apples & Cider Gravy image

This is a classic pork roast dish. When I think pork roast I think apples. When I think apples I think cider. When saw this recipe, I realized I wasn't the only one. I have tweaked a little based on preference.

Provided by Patrick Johnson

Categories     Roasts

Time 3h15m

Number Of Ingredients 23

PORK LOIN
2 4-5 lb. pork loin roasts, with rib bones, back bone removed
1 bunch thyme, chopped
1 bunch sage, chopped
1/2 sprig(s) rosemary, chpped
1 1/2 c olive oil
sea salt
black pepper, freshly ground
3 Tbsp flour
1 c chicken stock (see recipe in "the basics"
12 oz hard cider
2 lemons, juiced
APPLES
8 golden delicious apples
2 lemons, juiced
1/2 stick butter, room temperature
3/4 c corn bread or corn muffins, crumbled
1/2 c golden raisins
4 large sage leaves, finely chopped
3 clove garlic, minced
1/3 c light brown sugar
3 c hard cider (drink two of these while prepping)
1 Tbsp lemon juice

Steps:

  • 1. Preheat oven to 375 degrees.
  • 2. Mix sage, thyme and olive oil.
  • 3. Place pork roasts in roasting pan with ribs facing up and leaning against each other. Brush with herb and oil mixture and season generously with salt and pepper.
  • 4. Roast the pork loin for 2 until the skin starts to crack.
  • 5. Place the apples in the pan with the pork roasts and roast for an additional 30 mins. SEE BELOW FOR PREPARATION OF APPLES.
  • 6. Remove roasting pan from oven and transfer the pork roast to a cutting board and allow to rest for 15 minutes.
  • 7. Transfer some of the fat from the roasting pan into a medium sauce pan over medium-high heat.
  • 8. Add flour a little at a time stirring constantly. Cook roux until it becomes nutty in fragrance and about the color of chocolate milk.
  • 9. Sip some cider while stirring in 1 cup to the roux.
  • 10. Stirring constantly, add chicken stock and stir until sauce is thick.
  • 11. Add the lemon juice and adjust seasoning with salt and pepper.
  • 12. Core the apples making a good cavity for the stuffing and liberally apply lemon juice to preven browning while making the stuffing.
  • 13. To make the stuffing, to a mixing bowl add the butter, cornbread crumbs, raisins, sage, garlic, brown sugar, salt and pepper.
  • 14. Stuff the apples with the stuffing mixture and stand them side by side in the roasting pan with the pork loin roasts at about the 2 hour mark as noted above.
  • 15. Arrange apples around rested pork loin roasts and spoon the cider gravy over all.

Tips:

  • Choose a pork loin roast that is about 3-4 pounds.
  • Trim any excess fat from the pork loin roast.
  • Pat the pork loin roast dry with paper towels.
  • Season the pork loin roast with salt, pepper, and garlic powder.
  • Brown the pork loin roast in a skillet over medium heat.
  • Transfer the pork loin roast to a baking dish.
  • Bake the pork loin roast for 1 hour and 15 minutes, or until it reaches an internal temperature of 145 degrees Fahrenheit.
  • Let the pork loin roast rest for 10 minutes before slicing and serving.

Conclusion:

Baked pork loin is a versatile and delicious dish that can be served with a variety of sides. It is a great option for a weeknight meal or a special occasion. With the right ingredients and a little bit of time, you can create a delicious and memorable dish.

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