Juicy Oven-Roasted Pork Loin with Herb Marinade
A tender and juicy pork loin roasted in the oven and marinated afterward in a fragrant mix of apple juice, honey, balsamic, mustard, lemon zest, and fresh herbs. This make-ahead dish is perfect for family dinners or special occasions and pairs beautifully with chanterelle sauce, green beans, and new potatoes.
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.
Notes
This dish is ideal for serving at buffet tables, since the pork can be prepared in advance and sliced just before serving.
It pairs beautifully with a wide range of sides and sauces. For sauces, a Rich Chanterelle Sauce is traditional, but it’s also delicious with my Smoky Tomato Chili Sauce.
Try it with classic new potatoes, Hasselback Potatoes, or Finnish Pickled Cucumbers for a refreshing touch. Add steamed green beans, a crisp salad, or even roasted root vegetables for a complete meal.