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    Pork Loin Roast

    Updated July 11, 2025 / By Holly Erickson & Natalie Mortimer

    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 Recipe

    Updated July 11, 2025

    By Holly Erickson & Natalie Mortimer

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

    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!

    Ingredients

    • 3 pounds boneless, center cut pork loin
    • ½ teaspoon freshly cracked black pepper, plus more to taste
    • 2 teaspoons kosher salt, plus more to taste
    • 1 medium red onion, cut into ½-inch wedges
    • 2 large carrots, peeled and cut into 2-inch pieces (slice any thicker pieces in half)
    • ½ pound Yukon Gold potatoes, cut into 2-inch pieces
    • 5 garlic cloves, crushed
    • 1 tablespoon chopped fresh thyme leaves
    • ¼ teaspoon ground allspice
    • 2 tablespoons extra-virgin olive oil
    • 1 ½ cups chicken stock
    • 1 large Honeycrisp apple, peeled, cored, and cut into ½-inch-thick slices
    • 1 tablespoon unfiltered apple cider vinegar
    • 1 ½ cups apple cider
    • 3 tablespoons all-purpose flour
    • ¼ cup (½ stick) salted butter, cold

    Method

    1. Preheat the oven to 400°F with a rack in the center position. 

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

    2. Pat the pork loin dry and season all over with the pepper and 1½ teaspoons of the salt.

      seasoned raw pork loin on a piece of parchment paper

    3. In a large bowl, combine the onion, carrots, potatoes, garlic, thyme, allspice, and remaining ½ teaspoon salt. Drizzle with 1 tablespoon of the olive oil and toss until evenly coated.

      chopped potatoes, carrots, apples and red onion in a glass bowl on the counter

    4. Heat the remaining 1 tablespoon of olive oil in a large Dutch oven or braiser over medium-high heat. Once the oil is glistening, add the pork and brown on all sides, including the two flat ends, about 12 minutes total. Transfer the pork to a plate.

      pork loin roast being seared in a dutch oven

    5. Reduce the heat to low. Add 1 cup of the chicken stock and scrape up any browned bits from the bottom of the pan. Add the vegetables and cook, stirring often, until fragrant, 2 to 3 minutes. Nestle in the meat along with any collected juices and roast, in the for 35 minutes.

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

    6. Remove the pot from the oven and add the apples around the pork, nestling them into the vegetables. Roast until the internal temperature of the pork reaches 145°F on an instant-read thermometer, and the vegetables are tender, about 10 more minutes. 

      Pork Loin Roast 14

    7. Transfer the pork to a cutting board and let rest. Using a slotted spoon, transfer the vegetables to a serving platter, reserving the liquid in the pot. In a small bowl, whisk together the remaining ½ cup chicken stock and the flour until there are no lumps. 

      Pork Loin Roast 15

    8. Return the Dutch oven over medium heat. Add the apple cider vinegar and apple cider and scrape up any browned bits from the bottom of the pan. Cook for about 1 minute. Slowly stream in the flour mixture, stirring constantly. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer until the gravy has thickened, about 5 minutes. Season to taste with salt and pepper. Remove from the heat and whisk in the butter until completely melted. 

      Pork Loin Roast 16

    9. Slice the pork against the grain and arrange on top of vegetables. Serve with the gravy alongside.

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

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 233
    • Protein 11 g
    • Carbohydrates 18 g
    • Total Fat 12 g
    • Dietary Fiber 2 g
    • Cholesterol 195 mg
    • Sodium 512 mg
    • Total Sugars 10 g

    Pork Loin Roast

    Questions & Reviews

    Rated 5 stars by 5 readers

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    • 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

      Delicious!!

      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!