Jam-Glazed Pork Loin with Roasted Root Vegetables
Servings: 4 servings
Calories: 464kcal
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.
Nutrition
Calories: 464kcal | Carbohydrates: 52g | Protein: 28g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 71mg | Sodium: 426mg | Potassium: 1027mg | Fiber: 7g | Sugar: 29g | Vitamin A: 10247IU | Vitamin C: 24mg | Calcium: 75mg | Iron: 2mg