The Best Holiday Pork Loin You’ll Ever Make

Ingredients

• 5 lb Pork Loin (trimmed to 5‑6 lb, keep fat layer and silver skin)
• 1 Tbsp Kosher Salt (for rub)
• 1 tsp Black Pepper (freshly ground, for rub)
• 6 Garlic Cloves (minced)
• 1 Tbsp Fresh Sage (chopped, for rub)
• 0.25 cup Apple Cider Vinegar (for glaze)
• 3 Tbsp Cold Water (for glaze)
• 2 Tbsp Brown Sugar (for glaze)
• 2 Tbsp Soy Sauce (for glaze)
• 1 Tbsp Dijon Mustard (for glaze)
• 1 Tbsp Cornstarch (for glaze, to thicken)
• 1 spray Non‑Stick Spray (to lightly coat foil for easy cleanup)

Instructions

1. Trim the Pork Loin

   Using a sharp knife, trim the pork loin to a 5‑6 lb piece, leaving the fat cap and silver skin intact.

   Time: PT10M

2. Make the Herb‑Garlic Rub

   In a mixing bowl combine 1 Tbsp kosher salt, 1 tsp black pepper, 6 minced garlic cloves, and 1 Tbsp chopped fresh sage. Stir until evenly mixed.

   Time: PT5M

3. Apply the Rub

   Rub the mixture all over the pork loin, covering both sides thoroughly.

   Time: PT5M

4. Prepare the Baking Sheet

   Line a rimmed baking sheet with aluminum foil and lightly spray with non‑stick spray.

   Time: PT3M

5. Initial High‑Heat Roast

   Preheat the oven to 450°F. Place the seasoned pork on the prepared sheet and roast for 20 minutes to develop a brown crust.

   Time: PT20M

   Temperature: 450°F

6. Prepare the Apple Cider Glaze

   While the pork starts, whisk together 1/4 cup apple cider vinegar, 3 Tbsp cold water, 2 Tbsp brown sugar, 2 Tbsp soy sauce, 1 Tbsp Dijon mustard, and 1 Tbsp cornstarch until smooth.

   Time: PT5M

7. Reduce Oven Temperature and Add First Glaze

   After the 20‑minute high‑heat phase, reduce the oven temperature to 325°F. Open the oven and pour half of the glaze over the pork, then return it to the oven.

   Time: PT0M

   Temperature: 325°F

8. Finish Roasting and Add Remaining Glaze

   Continue roasting at 325°F for about 40 minutes, or until the internal temperature reaches 150°F. Five minutes before the roast is done, drizzle the remaining glaze over the meat.

   Time: PT40M

   Temperature: 325°F

9. Rest the Roast

   Remove the pork from the oven, tent loosely with foil, and let it rest for 10‑15 minutes so the juices redistribute.

   Time: PT12M

10. Slice and Serve

    Slice the pork loin, drizzle any pan juices over the slices, and serve with your favorite sides.

    Time: PT5M

Nutrition Facts

Calories

1000

Protein

75 g

Carbohydrates

30 g

Fat

57 g

Fiber

0 g