Pork Loin Roast is so delicious and moist, it really is perfect.
The brine for this recipe ensures this to be super moist and bursting with flavor. We love to cook directly on top of the veggies. The roast is a wonderful alternative to your traditional holiday roasts. And not hard to make!
PERFECT PORK LOIN ROAST IS EASY TO PREPARE
We are big fans of brining. It adds flavor and truly makes the roast, or whatever you’re brining, just so juicy and incredibly tender.
The apple and fennel are such a wonderful addition, as well, and actually steam while cooking, and help to add flavor to the meat.
EXPERT TIP: Use the apples and fennel as the rack to hold the pork loin while it’s roasting. The loin flavors the apples and fennel, and they do the same for the roast.
ALWAYS A CROWD PLEASING ROAST
Every time we serve this roast, it gets rave reviews and folks immediately want the recipe.
The mustard glaze is incredible and we just love the crust-like texture it created on the top of the pork loin.
And the roast can be prepared up to several hours in advance of roasting. And it only take about 50 minutes to reach the ideal internal temperature of 145°F.
Now, let’s make this Perfect Pork Loin Roast recipe!
Perfect Pork Loin Roast
FOR THE BRINE
- 8 cups cold apple cider
- 3/4 cup Kosher salt
- 1/4 cup light brown sugar
- 2 garlic cloves peeled and mashed
- 3 sprigs of fresh thyme
- 1 4- lb boneless pork loin roast leave a thin layer of fat on one side...if too much fat, trim
FOR THE ROAST
- 1/4 cup maple syrup
- 3 tbsp whole-grain Dijon mustard
- 2 tsp fresh thyme chopped
- 3/4 tsp freshly ground black pepper or more to taste
- 1 large fennel bulb or 2 small bulbs - quartered, cored, and diced
- 1 Granny smith apple peeled, cored, and cut into bite-size pieces
- 1 tbsp olive oil
- 1/2 tsp Kosher salt
BRINE THE PORK
- Combine 2 cups of the apple cider with the salt, brown sugar, garlic, and thyme in a large saucepan and and bring to a boil over high heat, stirring constantly, until salt and sugar dissolve, about 3 minutes.
- Add the remaining apple cider and let cool to room temp.
- Transfer to a large container, or a brine bag.
- Add the pork, cover (or seal the bag), and refrigerate for at least 8 hours, or up to 18 hours.
ROAST THE PORK
- Position a rack in the center of the oven, and heat oven to 450 F.
- In a small bowl, mix the maple syrup, mustard, thyme, and pepper.
- Drain the pork and pat dry with paper towels.
- Brush the pork all over with the mustard mixture.
- In a medium bowl, toss the fennel and apple with the oil, salt, and a good pinch of black pepper.
- Scatter the mixture in the bottom of a large roasting pan (large enough to hold the pork with an inch or two of space around the edges).
- Put the pork, fat side up, on top of the fennel and apples.
- Roast the pork until the crust just starts to brown, about 20 minutes.
- Reduce the heat to 350 F and continue cooking until an instant-read thermometer inserted into the thickest part of the loin reads 145 F., about 40 to 50 minutes more.
- Remove from oven and let rest for 10 minutes.
- Thinly slice the pork.
- Serve, topped with the fennel, apple, and juices.