These tender pork loins are marinated in creamy apple butter, Dijon mustard and cinnamon.
| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 10 min |
| Yield: | 8 servings |
Ingredients
- 3.8- to 4.4-pound (1.75- to 2-kilogram) pork loin roast, bone in or out
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup (125 milliliters) unsweetened apple butter
- 3 tablespoons smooth Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon cinnamon
Instructions
- Preheat your oven to 350 degrees F and place the pork loin roast, fat-side-up, into a roasting pan lined with a rack. Season the whole outside of the pork with 1/2 teaspoon each of the salt and pepper and set aside to come up to room temperature while the oven heats.
- In a small bowl, combine the apple butter, mustard, vinegar, cinnamon and the remaining 1/2 teaspoon each salt and pepper. Pour about half of the apple butter mixture into another bowl and set aside for basting. Using a pastry brush or the back of a spoon, coat the entire outside of the pork with the remaining apple butter mixture and pour enough water into the pan to cover the bottom without allowing it to reach the base of the pork loin.
- Place the pork in the preheated oven and roast for 1 hour to 1 hour and 15 minutes until cooked to your liking, basting with the reserved apple butter mixture after 45 minutes. If you notice that the water below the pork is running dry, add a splash more. If the roast is browning too quickly in your oven, cover it loosely with aluminum foil while it continues to cook.
- Transfer the pork to a cutting board to rest for 10 to 15 minutes before slicing and serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 497 |
| Total Fat | 30 g |
| Saturated Fat | 10 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 46 g |
| Cholesterol | 146 mg |
| Sodium | 419 mg |
Reviews
This recipe does not disappoint. Easy to make and delicious to eat! A new favorite.
This is the best pork roast I have ever made. It was so tender and full of flavor, and it only took minutes to prep. This recipe is a real winner.
My butcher forgot to French my bone in pork roast, which may be the reason my roast took a lot longer to roast. Mary, this is delicious and a gorgeous inexpensive roast to serve to a group especially on a holiday. If you made your own applesauce as I do (and it’s super easy) it a beautiful pairing with this delicious topping. And everyone will think you struggled but take the applause, I won’t tell!
I made this with a boneless roast I had in the freezer. My husband is allergic to apples, so I used peach butter and champagne vinegar as substitutes. Used a probe thermometer to cook to 145°. It was SOOOOO good and juicy! I think any fruit butter would work great.
Have not cooked a roast since forever so decided to give this a try. Bought a boneless (only one the butcher had) loin that was just slightly over 3lbs. Followed the recipe as instructed. Prep work was super easy, in fact I was done before the oven had reached temp. Laid the roast on the rack, added the water “bath” and popped it in. Checked around the 30 min + mark, slathered on the remainder of the “glaze” and let it be. Oven bell rang, I checked internal temp was 145F and took it out to rest. Sliced like butter, juicy and OMG…DELICIOUS. Everyone went back for seconds! Mary, you are a genius!! THANK YOU, you made me look so accomplished.