Juicy pork loin with herb and apple marinade is one of my favorite dishes to prepare for family meals or special occasions. Pork loin can be a bit tricky to cook perfectly, as it tends to dry out if overcooked. Using a meat thermometer ensures tender, juicy results every time. This cut is also very budget-friendly, making it ideal for serving a crowd or preparing a make-ahead meal.
The Secret to Tender and Flavorful Pork Loin
The key to this recipe is roasting the pork loin gently in the oven, then marinating it afterward in a flavorful mixture of apple juice, white balsamic vinegar, honey, mustard, lemon zest, garlic, and plenty of fresh herbs. The pork continues to absorb flavors as it rests in the marinade, which locks in juiciness and allows the seasonings to fully develop. The result is a tender, aromatic, and delicious pork loin every time.
For best results, roast the pork until the internal temperature reaches 65°C (149°F). This ensures a juicy, slightly pink center. If you prefer it fully cooked, you can go to 70°C (158°F), but it will be less moist. A meat thermometer is the easiest way to guarantee perfect doneness.
Once the pork has roasted and rested in the marinade for at least 24 hours, it can be sliced and served either cold, at room temperature, or slightly warm.
Serving Ideas and Seasonal Pairings
In mushroom-picking season, I love to pair this juicy pork loin with a rich Chanterelle Sauce, steamed green beans, and fresh Finnish New Potatoes. The creamy sauce balances the lean meat perfectly. For a refreshing contrast, pickled beets are another excellent Finnish-style side.
This dish also works wonderfully on buffet tables with different accompaniments. This juicy pork loin is the kind of versatile centerpiece that everyone will enjoy, whether served warm, cold, or at room temperature. Try it with Hasselback Potatoes or Finnish Pickled Cucumbers.
The flavors of the apple-and-herb marinade are versatile, making this pork loin a great centerpiece for a variety of sides and sauces. It’s a simple yet impressive dish that will appeal to all palates.
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Juicy Oven-Roasted Pork Loin with Herb Marinade
Ingredients
For the pork loin:
- 1 kg pork loin
- 2 tbsp olive oil
- 1 tbsp butter
- 100 ml water
- Salt and black pepper to taste
For the marinade:
- 2 tbsp honey
- 300 ml apple juice
- 2 tbsp white balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tbsp grated lemon zest
- 200 ml chopped fresh herbs such as sage, parsley, thyme, oregano
- 2 garlic cloves crushed
- 2 tsp salt
- Freshly ground black pepper
- 100 ml water if needed
Instructions
- Preheat the oven to 125°C (260°F).
- Remove excess sinew from the pork loin and pat it dry. Score the fat in a crosshatched pattern, then season with salt and pepper.
- Heat olive oil and butter in a skillet. Brown the pork loin on all sides.
- Transfer to an ovenproof dish and add 100 ml of water. Insert a meat thermometer into the thickest part of the loin. Roast until the internal temperature reaches 65°C (149°F). If you prefer pork fully well done, cook to 70°C (158°F). If the meat browns too much, loosely cover it with foil.
Prepare the marinade:
- Sauté the garlic briefly in a pan, then add apple juice, white balsamic vinegar, and honey. Bring the mixture to a gentle boil and simmer for 10 minutes to concentrate the flavors. Add mustard and lemon zest and cook for a minute or two. Remove from heat, stir in the fresh herbs, and allow the marinade to cool before adding the cooked pork.
- Place the slightly cooled marinade in a sturdy plastic bag. Once the pork is cooked, transfer it directly into the marinade. The pork will continue to cook gently as it cools down, which helps keep it tender and juicy. Allow it to cool, then refrigerate it in the marinade for at least 24 hours.
Serving:
- Slice and serve cold or at room temperature with chanterelle sauce, steamed green beans, new potatoes, and a fresh salad.
