Sweet, savory and packed with fall flavor, this jam-glazed pork loin is roasted with red wine, garlic and herbs until tender and slightly caramelized. The glazed pork is served alongside roasted root vegetables for an easy and colorful fall dinner.
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About This Recipe
This roasted pork loin is an easy fall dinner with a delicious balance of sweet, savory and herbaceous flavors. The pork is coated in a delicious fruit jam glaze with red wine, garlic, rosemary and thyme, then roasted until tender and juicy. As it cooks, the jam glaze caramelizes around the pork, adding a slightly sweet finish.
To round out this colorful fall dinner, seasonal root vegetables, including carrots, parsnips and red beets are roasted alongside the pork. The trick is to give the vegetables a head start so everything finishes around the same time.
This roast pork loin would be fabulous alongside a kale and apple salad and because fall is in the air, finish the meal with a sweet pear tart.
📋 Ingredients
- Pork Loin: A boneless pork loin roast cooks relatively quickly and pairs beautifully with sweet and savory glazes. If needed, trim away any silverskin with a small, sharp knife.
- Root Vegetables: Carrots, parsnips and red beets are all seasonal fall vegetables that roast beautifully. Cut them into evenly sized, ½- to 1-inch pieces so they roast at a similar rate.
- Fruit Jam: Use your favorite fruit jam (here, raspberry jam is used). The jam gives the pork its sweetness and helps the glaze caramelize as it roasts.
- Red Wine: A dry red wine adds depth and a savory layer of flavor to balance the sweetness of the jam. If you prefer not to use wine, substitute 1-2 tablespoons of balsamic vinegar.
- Fresh Herbs: Rosemary and thyme add an earthy flavor that complements both the pork and the roasted vegetables. Fresh herbs are ideal, but dried herbs work, too.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Use Different Root Vegetables: Butternut squash, delicata squash, sweet potatoes, yellow beets and rutabaga are all great options. Cut everything into evenly sized pieces so the vegetables roast at the same time.
- Use Your Favorite Fruit Jam: Any fruit jam works well. Fig, blackberry, strawberry, cherry or apricot jam all make a delicious glaze. Orange marmalade is another great option for a more tart flavor.
- Try a Honey and Soy Glaze: For a less fruity glaze, replace the jam with honey and combine it with soy sauce, garlic and herbs. The glaze will be less thick, so keep an eye on it as it roasts.
- Swap the Red Wine: If you don't have red wine or prefer not to use it, use 1 tablespoon of balsamic vinegar instead.
- Try Other Herbs: Dried herbes de Provence, oregano or sage are also delicious with pork. If using dried herbs in place of fresh, start with ½ teaspoon of each and adjust to taste.
⏲️ Instructions
Roast the vegetables. Add the carrots, parsnips and beets to the baking sheet and toss with olive oil, garlic, herbs, salt and pepper. Spread into an even layer and roast for 15 minutes at 425 degrees Fahrenheit.
Roast the pork. Pour the jam glaze over the pork and roast for about 15–20 minutes, or until the internal temperature is 145 degrees Fahrenheit.
Rest and Slice. Remove the pork from the oven and let it rest for at least 5 minutes before slicing.
Serve. Once the vegetables are done, slice the pork and serve with the roasted root vegetables.
📍 Recipe Tips
- Use a Meat Thermometer: Pork loin can dry out if it’s overcooked, so an instant-read thermometer is your best friend. Thinner roasts can cook faster, so start checking at the 15-minute mark. The pork is ready when it’s at an internal temperature of 145°F.
- Pat the Pork Dry: With any protein, use paper towels to pat the meat dry before adding the glaze. This helps the glaze coat the surface more evenly instead of sliding off from excess moisture.
- Watch the Glaze: If the glaze is browning too quickly, loosely cover the pork with foil. If you'd like a more caramelized finish, broil for 2 to 3 minutes at the end, watching closely.
- Prep the Vegetables Ahead: The vegetables can be prepped up to two days in advance. Store them covered in the refrigerator until you're ready to season and roast.
- Make Extra Glaze: If you’d like extra sauce for serving, double the glaze ingredients and simmer half of it in a small saucepan until slightly thickened, then spoon it over the sliced pork.
Serving Suggestions
This roasted pork loin with vegetables is a delicious dinner on its own, but a fresh salad makes it even more complete. Start with my kale and apple salad for a delicious fall pairing.
And for dessert, serve a slice of pear ginger cake or apple cardamom cake to bring even more fall flavors to the meal.
More Delicious Pork Recipes to Try
Jam-Glazed Pork Loin with Roasted Root Vegetables
LittleFerraroKitchen.com
Ingredients
For the pork
- 1½-2 pounds boneless pork loin roast
- ½ cup raspberry jam or fruit preserves
- 2 tablespoons dry red wine
- 1 garlic cloves finely minced or grated
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon fresh thyme leaves
- 1 tablespoon olive oil
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper
For the root vegetables
- 4 carrots peeled and cut into ½- to 1-inch pieces
- 2 parsnips peeled and cut into ½- to 1-inch pieces
- 1 medium red beet peeled and cut into ½- to 1-inch pieces
- 2 garlic cloves minced or smashed
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon fresh thyme leaves
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat the oven. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or foil for the vegetables.
- Season the vegetables. Add the carrots, parsnips and beets to the baking sheet. Toss with olive oil, garlic, rosemary, thyme, salt and pepper. Spread into an even layer and roast for 15 minutes.
- Prepare the glaze. While the vegetables roast, whisk together the fruit jam, red wine, garlic, rosemary, thyme, olive oil, salt and pepper in a bowl until well combined.
- Prepare the pork. Pat the pork loin dry with paper towels and place it in a separate baking dish. Pour the jam glaze over the pork, turning it to coat all sides.
- Roast the pork. Place the pork in the oven alongside the vegetables. Roast for about 15–20 minutes, depending on the thickness of the roast, checking the internal temperature after 15 minutes.
- Check for doneness. Continue roasting until the thickest part of the pork reaches 145°F. If the glaze needs more caramelization, broil for 2–3 minutes, watching carefully so the sugars don't burn.
- Rest and serve. Remove the pork from the oven and let it rest for at least 3 minutes before slicing. Check the vegetables for tenderness and continue roasting if needed. Slice the pork and serve with the roasted root vegetables, spooning any pan glaze over the meat.
Notes
- Check the temperature: Pork loin is ready at 145°F. Begin checking at 15 minutes to avoid overcooking.
- Pat dry: Dry the pork with paper towels so the glaze coats evenly.
- Watch the glaze: Cover loosely with foil if it browns too quickly, or broil for 2–3 minutes at the end for extra caramelization.
- Prep ahead: Peel and chop the root vegetables in advance to make dinner easier.
- Extra sauce: Double the glaze and reserve the extra before coating the raw pork. Simmer separately until thickened.
Suzanne says
Your pork loin looks perfectly cooked and cutting the veggies small is a great idea. Glad to meet you through this cooking club 🙂
Samantha says
Thank you so much!
Isabelle @ Crumb says
The only problem with this club is that once I see everyone else's posts, I start to re-think my pick, because their photos make the other dishes sound so good. 🙂 I think I'm going to have to pick up some pork loin and veggies so I can try this over the weekend... that fig jam glaze sounds ah-mah-zing.
Jen @JuanitasCocina says
Sam! Your photos are gorgeous! And I wish I had this for dinner tonight!
kita says
I was wondering what kind of jam that was! It looks dark and beautiful. I used plum on mine but it was waaay lighter. I never thought that cutting them up would get me to eat them all but now that you mentioned it Im thinking I should have tried to sneak some more veggies into the dish! I backed out knowing handsome would only eat cauliflower and broccoli. ><
Erin @ The Spiffy Cookie says
I really want to make this sometime when I am cooking for more than just me.
nicole @ I am a Honey Bee says
I have to try this! I wish I had time to make it with the potatoes but I'm glad I didn't since now you have inspired me to make it with a fig jam sauce. Seriously! Shut up... figs! I love figs!! Brillant!
Erin @ Dinners, Dishes, and Desserts says
I really wanted to try the pork, yours look incredible! Love the choice of fig, I was going to do peach, but I like fig even better!