Whether you’re looking for something new to cook for Sunday dinner or you just need an easy and impressive dish to serve up for company, this recipe is super simple and perfectly delicious. The roast comes out juicy and flavorful with just the right balance between sweet and savory. This is one of those meals that is sure to impress!

Serve your pork loin with our creamiest mashed potatoes and some roasted asparagus or a simple side salad to complete your meal.

Why You’ll Love This Recipe

  • The simple sauce will leave you wanting to lick your plate clean!
  • Easy preparation, yet still fancy enough to serve guests.
Overhead view of a sliced and glazed pork loin on a white serving platter.

This recipe combines the juicy goodness of pork with a sweet and tangy apple glaze, hitting all the right notes for a dinner everyone will love. Plus, it’s pretty enough to brag about, yet simple enough not to keep you in the kitchen all night.

Ingredient Notes

Overhead view of measured out ingredients of an uncooked pork loin, oils, brown sugar, butter, seasonings, and apple juice.
  • Pork Loin: your roast can be tied or untied. Be sure to use a loin, not a tenderloin.
  • Dijon Mustard: has a more intense and complex flavor than yellow mustard. You can use a smooth or seeded Dijon mustard for this recipe.
  • Apple Cider Vinegar: adds acidity. Can be substituted with red or white wine vinegar in a pinch.
  • Apple Juice: is the star of the sauce. Use 100% apple juice for best results.
  • Brown Sugar: adds a warm molasses flavor, but can be replaced with white sugar.
A collage of four images showing a half seared pork loin, a fully seared pork loin, mixing of a glaze in a bowl, and then brushing the glaze onto the seared pork loin.

Internal Cooking Temperature

The USDA recommends that pork be cooked to a minimum internal temperature of 145 degrees Fahrenheit (63 Celsius). This is the ideal temperature for food safety, as well as juiciness. Cooking your pork loin above this temperature will cause your pork loin to lose moisture and become tougher to chew.

Chef’s Tip

A meat thermometer is key to cooking pork loin to the perfect temperature and ensuring a juicy roast every time. If you don’t already have one in your kitchen, be sure to follow the roasting time and not go over, which could result in a dry roast.

A glazed and sliced pork loin on a serving platter.

Storage & Reheating Instructions

Refrigerate any leftovers in an airtight container or resealable plastic bag. Leftover pork needs to be consumed within 3 to 4 days.

Reheating in the oven is the preferred method for slices of leftover pork loin. Brush the pork lightly with water, leftover glaze, or olive oil to add in extra moisture, about 1 teaspoon per slice. Wrap the pork tightly in aluminum foil. Bake in a 250 degree oven until the pork reaches an internal temperature of 145 degrees F. Begin checking the temperature after 15 minutes as reheating times may vary.

More delicious pork favorites

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, or our Facebook Page, or right here on our website with their corresponding recipes.