This simple pork roast is a big hit for a weeknight supper at our house. It couldn’t be easier to make and the result is delicious. I use boneless pork loin roast here but you could also use a boneless pork tenderloin. If you do that, just cut back on the cooking time.
- 1 2-3 lb. boneless pork loin roast
- Kosher salt the freshly ground black pepper
- 1 ½ cups apple juice
- 2 Tbsp brown sugar
- 1 Tbsp soy sauce
- 1 Tbsp Worcestershire sauce
- 3 Tbsp spicy brown mustard
- ¼ cup apple cider vinegar
- Remove the pork roast from the refrigerator about 30 minutes before you start cooking to allow it to come to room temperature. Preheat the oven to 350 degrees F.
- Place the pork into a shallow roasting pan and season liberally with salt and pepper.
- In a small saucepan over medium-high heat, bring the apple juice to a boil and reduce it by half, about 10-15 minutes. Whisk in the brown sugar, soy sauce, Worcestershire sauce, and mustard and simmer until thickened, another 5 to 7 minutes.
- Brush the apple-mustard glaze over the pork loin, saving a quarter cup or so, and place it in the oven. Cook until the pork reaches an internal temperature of 145 degrees F. The cooking time should take approximately 15-20 minutes per pound of meat, depending on the size of your roast.
- Remove the roast from the oven, brush the remaining reserved glaze on the pork, and let it rest, uncovered, for 10 minutes before carving.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.