This Pork Roast Recipe is as juicy and tender as you expect a good roast to be, but it packs in some surprises—a sweet-and-savory contrast thanks to the addition of apples and onions, and an intriguing (yes intriguing!) blend of spices. You’ll love this easy, mostly hands-off pork loin roast!
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Why You’ll Love This Boneless Pork Loin Roast Recipe
- Sweet, Savory, and Perfectly Seasoned. The somewhat unexpected combination of seasonings brings complexity and depth to this pork roast. Ground cumin and cinnamon is a combo you’re more likely to find in Middle Eastern dishes, but it works fabulously here, especially with the apples.
- Juicy and Tender. A low and slow cooking time—and some chicken broth—ensures that this pork roast recipe is perfectly cooked and juicy, never dry.
- A Stunning Sunday Supper. Or dish for a dinner party! Pork roast is a little bit fancier than the chicken breasts you pop in the oven for a weeknight meal. Like Stuffed Pork Tenderloin, this is a recipe that feels special (but is EASY!).
- Easier Than You Think. Just like Crockpot Roast, this pork loin roast requires very little prep time, and most of the rest of the time required is hands-off. Which means you’ll have time to cook up something delicious on the side! (Roasted Cabbage, perhaps?)
How to Make Pork Roast
The Ingredients
- Center Cut Boneless Pork Loin Roast. Note that this is not the same as pork tenderloin; the two cuts aren’t interchangeable! (See Baked Pork Tenderloin if that is what you are looking for.)
- Fresh Rosemary. You’ll use some for the rub and place some at the bottom of the pan to infuse the pork roast with flavor as it cooks.
- Seasonings. Kosher salt, ground cumin, black pepper, and cinnamon.
- Tart Apples. You can leave the skin on. Granny Smith is the classic tart apple, but McIntosh and Pink Lady pack some pucker too.
- Onion and Garlic. The aromatics that make this pork roast recipe delish.
- Chicken Broth. I recommend reduced-sodium broth; regular broth would likely result in onions and apples that are a little too salty since the liquid will concentrate in the pan.
The Directions
- Prep. Trim the pork and rub the pork. Allow it to sit at room temperature for an hour or refrigerate it for up to a day. Add the apples, onions, garlic, and rosemary to the bottom of a roasting pan and start preheating the oven to 450 degrees F.
- Add the Pork. Set the pork on a rack in the pan. Pour in 1/2 cup of broth.
- Bake. Roast for 15 minutes, then reduce the oven temperature to 300 degrees F. Bake until the pork reaches 135 degrees F on an instant-read thermometer.
- Finish. Let the pork rest for 15 minutes. Increase the oven to 350 degrees F and stir the remaining broth into the pan. Return to the oven and cook for 15 minutes to soften the onions. Slice the pork roast and arrange it on a platter with the apples and onions. ENJOY!
What to Serve with This Pork Roast Recipe
- Potatoes. Mashed Sweet Potatoes, Roasted Fingerling Potatoes, or Smashed Potatoes are the perfect side dish for pork roast.
- Vegetables. I love Brussels sprouts with pork roast! Try these Air Fryer Brussels Sprouts.
- Salad. A light salad is a nice contrast to a dish like this pork roast recipe. Keeping with the Brussels sprout theme, try this Warm Brussels Sprouts Salad.
- Dinner Rolls. Bonus meal: Use leftover Homemade Dinner Rolls and leftover sliced pork to make sliders the next day!
Recipe Tips and Tricks
- Use a Meat Thermometer. Ensure this pork roast recipe is cooked to perfection by using an instant-read thermometer. This will help prevent undercooking or overcooking so your pork is juicy and flavorful. It’s an absolute must for me!
- Let the Pork Rest. During the resting time, the temperature will continue to rise, and the juices will redistribute throughout the meat, resulting in a more tender and delicious roast.
- Get a Head Start if Needed. You can season the pork and refrigerate it for up to a day in advance. Just make sure you take it out of the refrigerator 30 minutes before roasting it, which will help it cook evenly.
Pork Roast Recipe
Prep: 10 minutes
Cook: 1 hour
Total: 2 hours 25 minutes
Servings: 4 -6 servings
This pork roast recipe is so easy. With just a few minutes of prep time, you'll have tender, juicy pork loin roast with apples and onions.
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Ingredients
- 1 3- to 5-pound center cut boneless pork loin roast NOT pork tenderloin
- 2 teaspoons chopped fresh rosemary plus 2 to 3 sprigs
- 2 to 3 teaspoons kosher salt use 2 for smaller cuts and 3 for larger cuts
- 1 teaspoons ground cumin
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cinnamon
- 2 large tart apples cored, halved and cut into ½-inch slices, no need to peel
- 1 large onion halved and cut into ¼-inch slices
- 6 garlic cloves smashed and peeled
- 1 cup reduced sodium chicken broth divided
Instructions
- Trim away the fat cap from the pork. In a small bowl combine the rosemary, salt, cumin, pepper, and cinnamon, then rub all over the pork. Let stand at room temperature for 1 hour, or wrap in plastic and refrigerate for up to 1 day; bring to room temperature for at least 30 minutes prior to cooking.
- When ready to cook, place a rack in the center of your oven and preheat to 450°F.
- In the bottom of a large roasting pan with a rack, scatter the apples, onions, garlic, and rosemary sprigs (if you don’t have a rack, you can form a few rings out of aluminum foil, then set the pork on that). Place the pork loin on top. Pour 1/2 cup of the broth around the pork.
- Bake the pork for 15 minutes, then reduce the oven temperature to 300°F. Continue baking until the pork reaches 135°F on an instant read thermometer inserted at the thickest part, about 30 to 50 minutes more depending upon the weight of your pork (my 4 1/4-pound loin needed 43 additional minutes). Cover and let rest for at least 15 minutes (the pork’s temperature will rise as it rests).
- While the pork rests, turn your oven to 350℉. Pour the remaining 1/2 cup broth into the hot pan and use a wooden spoon to stir the onions and apples. Return the pan to the oven and continue baking for 15 minutes while the pork rests to further soften the onions.
- Thinly slice the pork. Serve with the apples and onions spooned over the top.
Notes
- TO STORE: Refrigerate leftover pork roast, apples, and onions in an airtight storage container for up to 3 days.
- TO REHEAT: Reheat leftovers in a covered baking dish in the oven at 350°F or in the microwave.
- TO FREEZE: Freeze pork leftovers in an airtight freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Nutritional information calculated based on a 3-pound roast.
Nutrition
Serving: 1(of 4)Calories: 519kcalCarbohydrates: 17gProtein: 77gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 214mgPotassium: 1.458mgFiber: 3gSugar: 11gVitamin A: 60IUVitamin C: 8mgCalcium: 47mgIron: 3mg
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This pork roast recipe is hands down one of the best I’ve ever tried! The meat was so tender and juicy. What I like about this recipe is that it didn’t take a lot of prep, which was a plus for me. Also, the leftovers were just as good the next day, if not better. I love finding recipes that are both easy and turn out this good. This one’s going in my regular rotation!
Yay! So happy to hear, thank you Nancy!
The flavors were perfectly balanced, with just the right amount of seasoning, and the pork was juicy and tender. It took a little time to cook, but it was so worth the wait. The aroma while it was roasting was mouthwatering, and it tasted even better than it smelled. This recipe made me feel like a pro in the kitchen!
So glad to hear you enjoyed the recipe, Karina!
Absolutely delicious! The pork was bursting with flavor, and was so tender. I followed the recipe exactly and used all the recommended herbs and spices, and it couldn’t have turned out better. My kids, who can be picky eaters sometimes, absolutely loved it, and there were no leftovers at all. Thank you so much for the recipe!
So glad to hear you enjoyed the roast, Eliza! Thank you!
I have a large family gathering. If I make 2 roasts, 5lb each will they take longer to cook in the oven given that there’s 2 roasts instead of one? I plan on putting both roasts next to each other in the pan.
Thank you!
Hi Susie, I don’t think it would need that much extra time. The key is to watch the internal temperature baking it until the pork reaches 135°F. Let us know how it goes!