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Pork Loin Roast

August 30, 2023

Roasted with apples and root veggies and finished with a cider gravy, this moist, juicy pork loin roast recipe is as easy to make as it is festive to gather around!


Pork Loin Roast with roasted apples and root veggies and finished with a cider gravy on a serving platter

An Easy, Wintery Pork Loin Roast Recipe

Your holiday menu is now (at least) half-planned—say hello to the centerpiece to end all centerpieces, this gorgeous, generous, stunning pork loin roast recipe! Surrounded by golden, roasted root vegetables and tender, meltingly sweet apples, this pork roast recipe is at once totally traditional and out-of-the-box. It’ll be a little unexpected at your holiday table, but familiar flavors and the inherent sheer festiveness of a whole pork roast make it all but certain that your friends and family will be happy diners! We’ve created this recipe to be easy on the cook—yay for that, especially this time of year—and easy for everyone (from 1 to 92) at the table to love.

raw pork roast, apple cider, carrots, potatoes, onions, butter, salt and pepper garlic and olive oil for pork roast recipe

What Is a Pork Loin Roast?

Before we get into the nitty gritty of pork loin vs. tenderloin vs. shoulder roast, here’s the TL;DR that you need to make this pork loin recipe: ask your butcher for a boneless center-cut pork loin roast. That is what you’ll need for this pork roast recipe! OK, now, for the food nerds (like us!) who want to know even more about pork, here’s a little more info. Pork loin is not the same as pork tenderloin! Pork loin is a long piece of meat that’s cut from a pig’s bag, and is usually rather lean. However it can be dry if it’s not treated properly! We’ve got some great tips and tricks though all folded into this recipe to ensure that your pork loin comes out moist and tender and isn’t dry at all.

seasoned raw pork loin on a piece of parchment paper
chopped potatoes, carrots, apples and red onion in a glass bowl on the counter

Pork Loin Roast Ingredients

Nothing wildy out of the ordinary, here. Just the flavors of the season—crisp, juicy apples, good potatoes, and cloudy cider—at their very best. Here’s everything you’ll need to make our perfect roast pork loin recipe:

  • Boneless pork loin roast

  • Red onion

  • Carrots

  • Waxy potatoes (we’re talking new potatoes, or little red potatoes—no starchy russets here, OK?)

  • Garlic

  • Fresh thyme

  • Ground allspice

  • Oil

  • Stock

  • Apples

  • Apple cider

  • Apple cider vinegar

  • Butter

  • Flour

pork loin roast being seared in a dutch oven
apples, carrots and potatoes in a dutch oven

How To Cook Pork Loin to Perfection

There are four things going on in this easy pork loin recipe that help to make it work really well and help ensure that you’ll be serving up a pork roast dinner that everyone will love. Here’s what makes ours the best pork loin roast recipe, ever:

  • Brown the pork loin. This is essential! Browning the pork loin roast will seal in the juices and is key to making sure the final pork roast is all juicy and tender.

  • Roast the loin with loads of juicy, flavorful vegetables. The carrots, onion, and apples all contribute to the final juiciness factor of this roast.

  • Don’t overcook the pork loin! Watch your time carefully, and check for that pork loin done temp of 145°F on an instant-read thermometer. As soon as you see it, pull that pork loin out of the oven.

  • Gravy to the rescue! When in doubt, serve the pork loin roast with a lovely gravy with all of the roasty juices. Even if you accidentally overcook the pork loin roast (which you are definitely not going to do, right?) the gravy will save the day.

pork loin roast and roasted apples, carrots and potatoes in a dutch oven

How To Make the Pork Loin Gravy

Don’t run away! Despite what past Thanksgiving gravy-making mishaps you may have endured, making a quick gravy with the delicious juices left in the pan is easy to do! Honest. Once you’ve roasted your pork loin, you’ll be left with a Dutch oven or braiser full of truly aromatic, richly flavored juices. All you need to do is use them! Here’s how easy it is to make a quick gravy for your pork loin roast:

  1. Add apple cider and apple cider vinegar to the juices left in the pot after you've removed the roasted pork loin and all the veggies.

  2. Whisk stock and flour together to make a "slurry"—it'll thicken the gravy—and then whisk the slurry into the pot.

  3. Simmer until the gravy has thickened, then kill the heat.

  4. Whisk in the cold butter and season to taste. Done! You made gravy!

Pork Loin Roast with roasted apples and carrots and potatoes and finished with a cider gravy on a serving platter

Tools You’ll Need:

More Pork Recipes To Try

Pork Loin Roast with carrots, potatoes and roasted apples, finished with a cider gravy on a serving platter

It’s What’s for Dinner

Pork really is one of our favorite ways to eat slightly more exciting meals around the holidays. This time of year, so many of us think whole turkeys or hams are the only way to go! And while we love those things, too, a whole pork loin roast feels just as special if not more so! Surprise and delight your dinner guests with this pork loin recipe, and then let us know all about it, OK? Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

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Pork Loin Roast

  • Serves: 8
  • Prep Time:  15 min
  • Cook Time:  1 hr 15 min
  • Calories: 233


Pork Loin Roast

  • 3 lbs boneless center cut pork loin roast
  • 2 tsp Kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 medium red onion, 1/2-inch sliced
  • 2 large carrots, peeled and cut into 2-inch pieces, if thick, slice in half again lengthwise
  • 1/2 lb waxy Potatoes cut into 2 inch pieces
  • 5 garlic clove(s), crushed
  • 1 Tbsp chopped fresh thyme
  • 1/4 tsp Ground allspice
  • 2 Tbsp Vegetable oil or olive oil
  • 1 cup chicken stock
  • 1 large Honey-crisp apple, peeled 1/2-inch sliced


  • 1 tbsp raw apple cider vinegar
  • 1 1/2 cups apple cider
  • 1/2 cup low sodium chicken stock
  • 3 Tbsp flour
  • 1/4 cup salted Butter
  • Salt and pepper to taste


  1. Preheat oven to 400°F.

  2. Pat the pork loin dry and season with 1 1/2 tsp salt and pepper.

  3. In a large bowl, toss together the onions, carrots, potatoes, garlic, thyme, allspice and remaining 1/2 teaspoon salt. Drizzle with 1 tablespoon oil and toss until evenly coated.

  4. In a large Dutch oven or ovenproof braiser, set over medium heat, heat remaining 1 tablespoon oil until glistening. Sear the pork loin roast on all sides, including the two flat ends (6 sides total) about 12 minutes.

  5. Reduce the heat to low, remove the pork onto a plate and add 1 cup chicken stock and scrape up any browned bits from the bottom of the pan, add the vegetable mixture to the pan, cook stirring for 2-3 minutes until fragrant.

  6. Nestle the pork and any collected juices from the plate into the pot and place in the oven for 35 minutes.

  7. Remove the pot from the oven and add the apples, nestling them into the vegetables as much as possible. Place the pot back into the oven until the pork loin roast registers 145°F in the center with an instant-read meat thermometer, about 10 minutes longer.

  8. Place the pork on a cutting board and let rest for 5 minutes before carving. Using a slotted spoon, transfer the vegetables to a serving platter, leaving the liquid in the pan.

  9. Place the Dutch oven or braiser back on the stovetop over medium heat. Add the vinegar and apple cider cooking while scraping up any browned bits, about 1 minute. In a small bowl whisk together the 1/2 cup chicken stock and flour to make a slurry. Whisk until there are no lumps and the flour is completely incorporated. Slowly add the slurry to the pot, stirring constantly. Increase the heat to high and bring to a boil. Reduce heat to medium low and simmer until the gravy has thickened, about 5 minutes. Season with salt and pepper to taste. Turn off the heat and whisk in the cold butter until it is completely melted.

  10. Carve the pork into slices and place on top of vegetables. Serve with cider gravy.

Nutrition Info

  • Per Serving
  • Amount
  • Calories233
  • Protein11 g
  • Carbohydrates18 g
  • Total Fat12 g
  • Dietary Fiber2 g
  • Cholesterol195 mg
  • sodium512 mg
  • Total Sugars10 g

Pork Loin Roast

Questions & Reviews

Join the discussion below.

  • genevieve

    Can this be made with a pork tenderloin?

    Yes, but we'd probably bake it at 375 degrees Fahrenheit instead for 30 -35 minutes. Check the internal temperature after 30 so that you don't overcook it.

  • ds

    This may be a dumb question - but do you cover the pot when it's in the oven?

    On this recipe, you don't cover the pot.

  • Brian

    There is a myth about "searing to seal in the juices." No real experiments have proven this works. Searing is effective in creating a crust. Juices leak out from under that crust. Many people, me included, believe, based on experience and science, that the reverse sear method is best. Searing meat and then letting juices drain through it causes the crust to moisten and be less effective in providing that satisfying "crust-ness" we all love. Cooking to almost exactly the proper temperature and then searing to create the perfect crust at the end is even better!

    Interesting approach! thanks for sharing Brian!

  • Laura


    Thanks Laura, so happy you love it!

  • Sara

    This is my new favorite pork loin recipe! I never leave reviews, but this one was worth it. I was skeptical about the apple cider gravy and almost passed on making this. I'm so glad I gave it a chance. It's a beautiful twist on a classic dish and the gravy is FANTASTIC! I followed the recipe as written and think its perfect.

    Thanks Michelle, so happy you loved it!

  • Catherine

    This recipe was absolutely delicious! The fact that it is a one pot meal makes it even better. So easy to prepare and the combination of apple is superb as is the apple cider gravey- Apple cider gravy- who knew?!! Do not try to skip searing the roast first - that contributes so much to the end result and I recommend whole cloves crushed. I just flattened them with the broad side of the knife I cut the veggies with. This recipe has gone into my favorites file! Bravo!

    Yay! This is so great to hear Catherine! We are so glad you loved it!

  • Jenn

    This was surprisingly easy to prepare and so flavorful, I will definitely be adding this to my regular rotation.

    Thank you Jenn, we are so glad you loved it!