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Perfect Pork Loin Roast

Course: Entree
Cuisine: Entree
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 6 people
Calories: 428kcal
This perfect pork loin roast gets a nice brine and then a maple-mustard crust when it bakes. Cook along with the apple and fennel, and wow oh wow, is this good!
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  • 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


  • 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



  • 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.


  • 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.


Calories: 428kcal