Oven Baked Apple Cider Pork Loin

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As soon as apple cider hits the market, I know fall has officially arrived! This Oven Baked Apple Cider Pork Loin is tender, juicy, and full of cozy flavor. Roasted with apples, onions, and a savory-sweet cider glaze, it’s the perfect family dinner for chilly evenings. 🍎🍂

A simple apple cider glaze keeps the pork moist while sliced apples and onions roast alongside, creating a beautiful meal that’s perfect for Sunday dinner, holidays, or anytime you’re craving cozy comfort food.

I’m always first in line at the farmer’s market as soon as the apple cider arrives. For me, a fresh jug of cider marks the unofficial start of fall—it’s like autumn in a glass. Of course, once I bring it home, the fun begins: should I make a batch of our family’s favorite apple cider donuts, a cozy crock pot apple cider pork tenderloin, or maybe even a celebratory glass of apple cider sangria?

This time, I had a pork loin on hand and decided to try an oven-baked version. Let me just say—it was the perfect choice! In about an hour and a half, the pork roasts up beautifully tender and juicy, thanks to basting with that flavorful cider mixture. The pan drippings transform into the most irresistible gravy—savory with just a hint of sweetness. It’s the kind of dish your whole family will fall in love with, and it just might have you running out to grab another jug of apple cider!

Why You’ll Love It

• Easy prep – Just a quick sear and into the oven it goes.
• Perfectly tender – The apple cider helps keep the pork juicy.
• Fall flavors – Apples, onions, herbs, and cider = the best autumn combo.
• Feeds a crowd – A 4-pound pork loin serves 8–10 people.

What You’ll Need

Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!

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Equipment:

• Roasting Pan
• Baster- this sucks up the juices to redistribute onto the pork to keep it juicy
• Large Pan- for searing- I love this cast iron pan for searing
• Medium sized saucepan- to make the gravy ( have this one by Faberware)
• Wireless Meat Thermometer (optional) Will tell you exactly when to remove the pork so it’s not overcooked.

Ingredients:

• Butter– for searing
• 1 (4 lb) pork loin roast (not tenderloin)
• 2 cups apple cider– the murky stuff
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil– for searing
• Seasonings- garlic, fresh thyme, salt, pepper, sage
• 2 tbsp Dijon mustard
• 2 tbsp brown sugar (light or dark)
• 2 medium apples, sliced (Honeycrisp, Gala, or Fuji work well)
• 2 medium onions or 1 large onion, sliced
• 2 tbsp butter– for the gravy
• 2 tbsp cornstarch and 2 tbsp water– to thicken the gravy

How To Make It

Step 1: Preheat and Prep

Preheat your oven to 375°F. Pat your pork loin dry and season with salt and pepper.

Step 2: Sear the Pork

Heat olive oil in a large skillet over medium-high heat. Brown the pork loin on both sides (about 2–3 minutes per side) and transfer to a roasting pan. Add the apples and onions and continue cooking about 5 minutes until slightly browned, scraping up the browned bits from the bottom.

Step 3: Make the Cider Glaze

In a bowl, whisk together apple cider, Dijon mustard, brown sugar, garlic, thyme, and rosemary.

Step 4: Assemble

Arrange apple and onion slices around the pork. Pour the cider mixture over the top.

Step 5: Roast

Cover the pan with foil and bake for 45 minutes. Remove foil, baste with pan juices, and continue roasting uncovered for 45 minutes more, or until the pork reaches an internal temperature of 145°F. Using a wireless meat thermometer for the oven ensures your pork will be perfectly juicy! I have this Cosori Smart Meat Thermometer.

Step 6: Rest and Slice

Let the pork rest for 10–15 minutes under foil before slicing.

Step 7: Make a Pan Sauce

Strain the pan juices into a small saucepan. Mix the cornstarch together with the water to make a slurry and pour into the juices along with 2 tablespoons of butter. Simmer and whisk the gravy for about 5 minutes, until slightly thickened. Spoon over sliced pork.

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FAQ’s

Can I use apple juice instead of apple cider?
Yes! Apple cider has a deeper flavor, but apple juice works in a pinch.

What if my pork loin is bigger or smaller?
Adjust the cooking time. A good rule of thumb is about 20 minutes per pound at 375°F after searing. Always use a thermometer for doneness.

Can I prep this ahead of time?
Yes – you can sear the pork and whisk up the glaze earlier in the day, then assemble and bake when you’re ready.

Do I need to brine the pork loin first?
Nope! The apple cider glaze keeps it juicy without the extra step.

Storage & Reheating

• Store: Leftover pork can be kept in an airtight container in the fridge for up to 3 days.
• Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheat: Warm slices gently in the oven, covered with foil, with a splash of extra cider or broth to keep it moist.

Serving Suggestions

Here are a few side dish ideas that pair beautifully with Apple Cider Pork Loin:

• Mashed potatoes or garlic mashed cauliflower
• Roasted red potatoes– or add cubed potatoes or sweet potatoes to the roasting pan with the pork for the last 40-45 minutes.
• Roasted butternut squash or sweet potatoes (love butternut squash and mac & cheese? Try this delicious Butternut Squash Mac & Cheese!
• A crisp green salad with apples and walnuts
• Buttery dinner rolls to soak up that cider pan sauce
• Simple roasted veggies, like broccoli or carrots. Add them into the oven with 35-40 minutes of cooking left to go. Add roasted asparagus to the oven in the last 15 minutes.

The Perfect Fall Dinner

This Oven Baked Apple Cider Pork Loin is the kind of meal that feels special but doesn’t require fussy prep. It’s simple enough for a weeknight yet elegant enough for holidays or hosting. Whether you serve it with mashed potatoes, roasted veggies, or just a hunk of crusty bread, it’s a dinner that celebrates the best flavors of the season.

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