My pork roast with apple brandy glaze is a delicious fall meal, brimming with the flavors of sweet apples and savory herbs. Simply roasted until succulent and juicy, the pork loin is brushed with a glaze prepared with apple brandy and cider, and nestled atop of fresh apples and onions for a sweet and savory accompaniment!
Pork Roast Glazed with Sweet, Earthy Flavors
In the cooler months, I truly appreciate turning on my oven and allowing it to do most of the heavy lifting when it comes to meal time.
Delicious braises and succulent roasts combined with seasonal ingredients gently sputter away and crisp, sending sweet-savory and herby aromas into the air reminding everyone in the house that a cozy, warming dinner will soon be served.
Lean, juicy pork loin is one of my favorite cuts of meat to roast in the oven during autumn, when apples and cider are plentiful and fresh, as these pair scrumptiously with the mild pork, creating some earthy balance and a bit of festive flair.
Crusted with dried herbs and brushed with my homemade apple brandy glaze prepared with apple cider, Calvados (a French apple brandy), honey and a touch of apple cider vinegar, the pork roast gently cooks, nestled atop of fresh Golden Delicious apples and onions, to sweet, savory and seasonal perfection.
How to Cook a Pork Roast with Apple Brandy Glaze
When preparing my pork roast recipe, I like to begin by preparing my delicious, sweet apple brandy glaze to have on hand to brush over top of the pork loin.
I like to use equal parts Calvados apple brandy (you could use any kind of apple brandy, this one happens to be French), and unfiltered apple cider or apple juice. To this, I add a touch of honey, brown sugar, some salt, and a small drizzle of apple cider vinegar to balance the sweetness.
And because I use this glaze both during the roasting process as well as after the pork is roasted, I separate the glaze into two portions, one to use prior/during roasting, and one to use after the pork has roasted, to avoid cross contamination.
For a bit of savory, herby flavor, I like to use some Herbes de Provence to season my pork loin with, and then nestle that over top of a small bed of fresh apples and sliced onions for a sweet, juicy accompaniment.
Here's a sneak peek at my pork roast recipe with apple brandy glaze: (or just jump to the full recipe...)
- To start things off, I whisk together my apple brandy ingredients in a small sauce pan or pot, and place over medium-high heat; once the mixture comes to a boil, I reduce the heat and allow the glaze to simmer for about 20 minutes, to slightly thicken. Then, I divide the glaze equally between two ramekins or small dishes, and set both aside to cool.
- Next, I preheat my oven to 400°, and prepare a baking sheet with parchment paper or foil.
- On a large platter or in a large bowl, I season my pork loin with my dried herbs and seasoning, and set it aside.
- I toss my sliced onions with a touch of oil, salt and pepper, and mound them onto my prepared baking sheet; next, I toss the apples with some oil, salt and pepper, and then mound those over top of the onions.
- Next, I place the seasoned pork loin over top of the apples and onions, and brush on some glaze from one of the ramekins; I then insert a meat thermometer and roast the pork until 145° and the meat is tender and juicy, brushing with glaze periodically.
- To serve, I allow the pork roast to rest for 10-15 minutes before slicing and serve it atop of the apples and onions on a large platter; I pour the reserved glaze from the second ramekin over the pork, apples and onions, garnish with thyme leaves, and serve.
Pork Roast with Apple Brandy Glaze
by Ingrid Beer
Yield: Serves 6
Nutrition Info: 673 calories per serving
Prep Time: 20 minutes
Cook time: 1 hour 20 minutes
Total time: 1 hour, 40 minutes
Pork Roast Ingredients:
- 3 pound pork loin, trimmed slightly of excess fat
- Olive or avocado oil
- Few pinches of salt
- Freshly ground black pepper
- 1 teaspoon Herbes de Provence
- 1 teaspoon granulated onion
- 1 onion, quartered and sliced thinly
- 3 Golden Delicious apples, peeled, cored and quartered
- 1 tablespoon fresh thyme leaves
Apple Brandy Glaze Ingredients:
- ½ cup unfiltered apple cider or apple juice
- ½ cup apple brandy (I use Calvados, which is a French apple brandy)
- ½ cup honey
- 2 tablespoons brown sugar
- ½ teaspoon salt
- ½ teaspoon apple cider vinegar
- To prepare the apple brandy glaze: in a small sauce pan, combine all of the glaze ingredients, and whisk together, place over medium-high heat and bring to the boil; then, reduce heat, and simmer for about 20 minutes or until the mixture is reduced by about half.
- Pour the glaze into a heat-safe bowl or glass jar, place into fridge, and allow to cool for about 45 minutes (it will also thicken a bit more as it cools); once ready to use, pour half of the glaze into a small dish, reserving this for use after the pork is cooked (as not to cross-contaminate), and use the other half for glazing during the cooking process.
- To prepare the pork roast: place the pork loin into a large bowl or onto a work surface, and drizzle a little of the oil, about 2 tablespoons, all over it. In a small ramekin, combine 1 teaspoon of the salt, 1 teaspoon of the ground black pepper, the Herbes de Provence and the granulated onion, and sprinkle all over the pork loin, rubbing it in (this can be done ahead and kept in fridge over night).
- Line a baking sheet with parchment paper, and preheat the oven to 400°.
- Toss the onions with a drizzle of oil, plus a pinch of salt and pepper, and turn them out onto the baking sheet; next, toss the apples with a touch of oil, plus a pinch of salt and pepper, as well, and add them atop of the onions.
- Place the pork loin, fat side up, on top of the apples, and brush liberally with some of the glaze you've reserved for use during the cooking process. Insert a thermometer into the center of the loin, and roast until the internal temperature registers 145°, reapplying the glaze periodically. Allow the loin to rest for 10-15 minutes before slicing.
- Place the loin onto a cutting board, and slice; arrange the apples and the onions on platter, place the sliced pork on top, and pour the glaze that you reserved for after the loin is cooked over top (you can warm it slightly in the microwave for a few seconds if it's too cool.)
- Sprinkle thyme leaves over everything, and serve.
Tips & Tidbits for my Pork Roast with Apple Brandy Glaze:
- Pork loin, a lean yet tender cut: For this recipe I like to use a (roughly) 3 pound pork loin and trim it of excess fat. I keep a small amount of the fat on it to allow it to render as the pork roasts, to keep the meat tender and juicy. You could use a couple of smaller pork tenderloins instead, if you have those on hand.
- Fresh apples, for sweet, seasonal side: Golden Delicious apples are a good varietal to use for this recipe, as they are sweet and tangy, and a bit on the softer side. They roast up nice and tender next to the pork roast, and offer a nice apple flavor. You could substitute Jonagold, Honeycrisp, or even Gala apples if you desire.
- Apple brandy for the glaze: Since I typically like to have some Calvados (a French apple brandy) on hand to use in cocktails and other recipes, I use that here in this glaze. But feel free to use any apple brandy you prefer. You could even substitute pear brandy in a pinch, and switch up some pears for the apples!
- Use a digital thermometer for perfect doneness: Rather than give a specific length of time to roast the pork, I suggest you always use a digital thermometer inserted into the thickest part of the loin. Once the pork roast reaches 145° (it takes roughly 1 hour), you're good to take it out of the oven and allow it to rest for 10 to 15 minutes before slicing and serving.
Hungry for more delicious roast recipes? Check out this Pork Loin Roast with Root Vegetables, this Pork Tenderloin Sandwich, this Prime Rib Roast, or this Roasted Turkey Breast!
Cook's Note: This recipe was originally published in 2016, and has been updated with even more love!
Once the pork loin is in the oven at 400 degrees, about how long (on average) will it take for the internal temperature to reach 150 degrees? 30 minutes? 45? Just curious so that I don't have to keep stabbing the loin.
The Cozy Apron
Hi Tom, you don't have to continue to stab the loin (sounds kinda funny) if you use a digital thermometer that you insert into the center of the loin for the duration of the cooking. That is what I use. I simply set my desired internal temp & it alerts me when the temp is reached. (Easy to find, even Target should have this.) You certainly don't want to repeatedly insert, & lose those good juices! But it's roughly an hour; however, go by that internal temp for best results, as time is unreliable.
Thank you for sharing your wonderful recipes and inspiring
Blog with all of us. Wishes to you and your family for a
beautiful Christmas and a new year filled with blessings.
The Cozy Apron
Hi Deborah, how sweet and kind you are! Thank you, thank you for your sentiments, and for your well-wishes to us; we will hold them dear! We appreciate your readership so very much, and are grateful to have you. May you and your loved ones be blessed by an amazing Christmas and New Year season, filled with peace, joy, and an abundance of love!
The Cozy Apron
Roseanne, what a lovely quote— I will have to read more written by the poet, so thank you for introducing me to her! My friend, may you and your precious family have a wonderful, joy-filled, peaceful and healthy Christmas and New Year! Be blessed and comforted. I am grateful for your continued readership and all that you so beautifully share with me here...much love to you and yours!
Can you tell me why you prefer pork loin over tenderloin?
The Cozy Apron
I love tenderloin, and have several recipes in which it is the main "star" so to speak. But I also really like loin, and it works really well with a good glaze! Just happens to be what sounded good for this one. 😉
OMG, Ingrid! This is fantastic! I didn't change anything except I used a roasting pan without parchment paper. My wonderful husband does the dishes so it's a little more work to clean up but it isn't too, too bad. Thanks for sharing your recipe and love. Thank your husband, also, for the mouthwatering pics. Be safe. Be still. Stay healthy. ❤
The Cozy Apron
Hi Linda, what a sweet, precious lady you are! Your kind and uplifting words landed so softly on my heart, and it made me very glad to know that you and your hubby enjoyed the recipe.
I will let my hubby know you enjoyed his pictures, and I send my hopes for health, safety, peace and love your way. Always such a pleasure to hear from you! 🙂
Ingrid. Don't you think it is time to gather your recipes and get a cookbook out to the world? Everything is written perfectly, you have a bona fide outside the family taste tester in me, and gorgeous photographs are done. I encorage you to do it, not just think about it. Love to you. Be safe. Be still. ❤
The Cozy Apron
Linda, what an angel you are... 🙂
Thanks for such encouraging words, and I promise you, I will hold them near and dear to my heart as I go forward in the work that I do.
I know, I know...the cookbook idea is one I've been toying with for quite some time now. But I know how time consuming it will be to ultimately put together, and do "just right", the way I envision it.
I would like to have all new recipes in a book, so developing those will take time, as will the photography. The desire is slowly building in me, for sure, just waiting for that "click" when I know it'll be the right time to endeavor upon that dream project. Glad to know I've got a fan in you—it means so much!
Sending you lots of love and my wishes for all the best for you and yours, Linda. Until next time, happy cooking! 😉
CLICK! In response to your post.) Submit as written. They are perfect recipes right now. Work on second book later!!!