20 Delicious Bone in Pork Loin Recipes for Every Occasion

Ready to transform your dinner routine with some mouthwatering magic? Our roundup of 20 Delicious Bone-in Pork Loin Recipes is here to inspire your next meal, whether you’re craving quick weeknight dinners, cozy comfort food, or seasonal showstoppers. From savory roasts to juicy chops, each recipe promises to delight your taste buds and impress your table. Let’s dive into these irresistible dishes that are perfect for any occasion!

Herb Crusted Bone in Pork Loin

This Herb Crusted Bone-in Pork Loin is a showstopper that’s surprisingly simple to make, with a fragrant herb crust that locks in the juices for a perfectly tender roast.

Ingredients

• 1 (4 to 5-pound) bone-in pork loin
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat your oven to 375°F (190°C). Pat the pork loin dry with paper towels to ensure the crust sticks well.
2. In a small bowl, mix together 2 tablespoons olive oil, 3 cloves minced garlic, 1 tablespoon rosemary, 1 tablespoon thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub this mixture all over the pork loin.
3. Press 1/2 cup panko breadcrumbs onto the pork loin, covering the top and sides evenly.
4. Place the pork loin on a rack in a roasting pan, bone side down. Roast for about 1 hour and 15 minutes, or until a meat thermometer reads 145°F (63°C) when inserted into the thickest part.
5. Let the pork loin rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring every slice is moist and flavorful.

The combination of crispy panko and aromatic herbs creates a crust that’s not only visually stunning but also packed with flavor, making this dish a perfect centerpiece for any dinner party.

Tip: For an extra crispy crust, broil the pork loin for the last 2-3 minutes of cooking, watching closely to prevent burning.

Garlic and Rosemary Roasted Pork Loin

Nothing brings the family to the table faster than the aromatic duo of garlic and rosemary elevating a succulent pork loin. This recipe is a testament to how simple ingredients can create a masterpiece.

Ingredients

• 1 (3-pound) pork loin
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a small bowl, mix together 3 tablespoons olive oil, 4 cloves minced garlic, 2 tablespoons chopped rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper.
3. Rub the mixture all over the pork loin, ensuring it’s evenly coated.
4. Place the pork loin in the prepared baking dish and roast for about 1 hour, or until the internal temperature reaches 145°F.
5. Let the pork rest for 10 minutes before slicing to allow the juices to redistribute.

The magic of this dish lies in the crispy, herb-infused crust that gives way to tender, flavorful meat with every slice.

Tip: For an extra crispy exterior, broil the pork loin for the last 2-3 minutes of cooking, watching closely to prevent burning.

Apple Cider Glazed Pork Loin

This Apple Cider Glazed Pork Loin is a show-stopping centerpiece for any dinner table, combining the sweetness of apple cider with the savory depth of pork.

Ingredients

• 1 (3 to 4-pound) pork loin
• 1 cup apple cider
• 1/4 cup brown sugar
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped

Instructions

1. Preheat your oven to 375°F. Season the pork loin with salt and black pepper.
2. Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the pork loin on all sides until golden brown, about 3 minutes per side.
3. In a small bowl, whisk together apple cider, brown sugar, Dijon mustard, garlic, and rosemary. Pour the mixture over the pork loin in the skillet.
4. Transfer the skillet to the oven and roast for 45 to 55 minutes, or until the internal temperature reaches 145°F, basting the pork with the glaze every 15 minutes.
5. Remove the pork loin from the oven and let it rest for 10 minutes before slicing. Serve with the reduced glaze from the skillet.

The glaze caramelizes beautifully in the oven, creating a sticky, flavorful crust that contrasts wonderfully with the tender pork.

Tip: For an extra layer of flavor, reduce the remaining glaze in the skillet over medium heat until thickened and drizzle over the sliced pork.

Maple Mustard Bone in Pork Loin

Get ready to elevate your pork loin game with this Maple Mustard Bone-in Pork Loin, a dish that perfectly balances sweet and tangy flavors for a memorable meal.

Ingredients

• 1 (3 to 4-pound) bone-in pork loin
• 1/4 cup pure maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, whisk together 1/4 cup pure maple syrup, 2 tablespoons Dijon mustard, 1 tablespoon whole grain mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the bone-in pork loin on all sides until golden brown, about 3-4 minutes per side.
4. Brush the maple mustard mixture evenly over the pork loin, then transfer the skillet to the preheated oven.
5. Roast for about 45-50 minutes, or until the internal temperature reaches 145°F (63°C), basting with the pan juices halfway through.
6. Let the pork loin rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

The combination of maple syrup and mustards creates a glaze that’s irresistibly glossy and packed with flavor, making this pork loin a standout dish for any dinner table.

Tip: For an extra layer of flavor, sprinkle some fresh thyme over the pork loin before roasting.

Spicy Honey Glazed Pork Loin

Get ready to tantalize your taste buds with this Spicy Honey Glazed Pork Loin, a perfect blend of sweet and heat that’s sure to become a weeknight favorite.

Ingredients

• 1 (2-pound) pork loin
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a small bowl, whisk together 1/4 cup honey, 2 tablespoons soy sauce, 1 tablespoon apple cider vinegar, 1 teaspoon crushed red pepper flakes, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Place the pork loin in the prepared baking dish and brush half of the honey glaze over the top.
4. Bake for 20 minutes, then brush with the remaining glaze. Continue baking for another 20-25 minutes, or until the internal temperature reaches 145°F.
5. Let the pork loin rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

The magic of this dish lies in the glaze’s ability to caramelize into a sticky, spicy-sweet crust that contrasts beautifully with the tender pork.

Tip: For an extra kick, add an additional 1/2 teaspoon of crushed red pepper flakes to the glaze.

Bone in Pork Loin with Creamy Mushroom Sauce

There’s something undeniably comforting about a juicy bone-in pork loin smothered in a rich, creamy mushroom sauce. It’s a dish that feels both luxurious and utterly approachable for a weeknight dinner.

Ingredients

• 1 (3-pound) bone-in pork loin
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups sliced cremini mushrooms
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh thyme leaves

Instructions

1. Preheat your oven to 375°F. Season the pork loin all over with salt and pepper.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork loin until golden brown on all sides, about 3-4 minutes per side. Remove the pork from the skillet and set aside.
3. In the same skillet, add the mushrooms and garlic. Cook until the mushrooms are soft and golden, about 5 minutes.
4. Stir in the heavy cream, chicken broth, Dijon mustard, and thyme. Bring the mixture to a simmer.
5. Return the pork loin to the skillet, spooning some of the sauce over it. Transfer the skillet to the oven and bake for 25-30 minutes, or until the pork reaches an internal temperature of 145°F.
6. Let the pork rest for 5 minutes before slicing. Serve with the creamy mushroom sauce poured over the top.

The magic of this dish lies in the sear-and-simmer technique, which locks in the pork’s juices while creating a sauce with layers of umami from the mushrooms and a hint of sharpness from the mustard.

Tip: For an extra flavor boost, try adding a splash of white wine to the sauce when you add the cream.

Pork Loin Stuffed with Spinach and Feta

This Pork Loin Stuffed with Spinach and Feta is a showstopper that’s surprisingly simple to make, blending juicy pork with creamy, tangy fillings for a meal that feels special any day of the week.

Ingredients

• 1 (2-pound) pork loin
• 1 tablespoon olive oil
• 2 cups fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Make a lengthwise cut down the center of the pork loin, being careful not to cut all the way through, to create a pocket.
3. In a skillet over medium heat, warm the olive oil. Add the spinach, garlic, oregano, salt, and pepper, cooking until the spinach wilts, about 3 minutes. Remove from heat and stir in the feta cheese.
4. Stuff the spinach and feta mixture into the pocket of the pork loin. Secure the opening with toothpicks or kitchen twine.
5. Place the pork loin on a baking sheet and roast in the preheated oven for 45-50 minutes, or until the internal temperature reaches 145°F (63°C).
6. Let the pork rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

The contrast between the tender pork and the creamy, savory filling makes this dish a memorable centerpiece for dinners where you want to impress without spending all day in the kitchen.

Tip: For an extra golden crust, broil the pork loin for the last 2-3 minutes of cooking, watching closely to prevent burning.

Balsamic Glazed Bone in Pork Loin

This Balsamic Glazed Bone-in Pork Loin is a showstopper that’s surprisingly simple to make, with a sweet and tangy glaze that caramelizes beautifully in the oven.

Ingredients

• 1 (3 to 4-pound) bone-in pork loin
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary

Instructions

1. Preheat your oven to 375°F. Pat the pork loin dry with paper towels, then rub it all over with olive oil, salt, and black pepper.
2. Place the pork loin in a roasting pan, bone side down. Roast for about 1 hour, or until the internal temperature reaches 145°F.
3. While the pork roasts, combine balsamic vinegar, honey, minced garlic, and dried rosemary in a small saucepan. Bring to a simmer over medium heat, then reduce to low and let it thicken for about 10 minutes, stirring occasionally.
4. After the pork has roasted for 1 hour, brush half of the balsamic glaze over the top. Return to the oven for 10 more minutes, then brush with the remaining glaze and roast for another 10 minutes, or until the glaze is sticky and the pork reaches an internal temperature of 145°F.
5. Let the pork rest for 10 minutes before slicing. The glaze forms a glossy, flavorful crust that contrasts wonderfully with the juicy meat inside.

Tip: For an extra flavor boost, let the pork loin marinate in the balsamic mixture for a few hours before roasting.

Pork Loin with a Peach and Ginger Sauce

This Pork Loin with a Peach and Ginger Sauce is a delightful twist on a classic, combining the sweetness of peaches with the zing of ginger for a dish that’s sure to impress.

Ingredients

• 1 pork loin (about 2 lbs)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 peaches, peeled and diced
• 1 tbsp fresh ginger, minced
• 1/4 cup brown sugar
• 1/4 cup water
• 1 tbsp apple cider vinegar

Instructions

1. Preheat your oven to 375°F. Season the pork loin with salt and black pepper.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork loin on all sides until golden brown, about 3-4 minutes per side.
3. In a bowl, mix together diced peaches, minced ginger, brown sugar, water, and apple cider vinegar.
4. Pour the peach and ginger sauce over the pork loin in the skillet. Transfer the skillet to the oven and bake for 25-30 minutes, or until the pork reaches an internal temperature of 145°F.
5. Let the pork rest for 5 minutes before slicing. Serve with the peach and ginger sauce spooned over the top.

The combination of juicy peaches and spicy ginger creates a sauce that’s both vibrant and deeply flavorful, perfectly complementing the tender pork loin.

Tip: For an extra glossy sauce, strain the cooked peaches and ginger, then simmer the liquid for a few more minutes until slightly thickened.

Smoked Bone in Pork Loin with BBQ Rub

Get ready to impress with this Smoked Bone-in Pork Loin, where a homemade BBQ rub brings out the best in juicy, tender meat.

Ingredients

• 1 (4 to 5-pound) bone-in pork loin
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper

Instructions

1. Preheat your smoker to 225°F. While the smoker heats, mix 2 tablespoons brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon cumin, and 1/4 teaspoon cayenne pepper in a small bowl to create the BBQ rub.
2. Pat the bone-in pork loin dry with paper towels, then generously coat it with the BBQ rub, pressing gently to adhere.
3. Place the pork loin in the smoker, bone-side down. Smoke for about 3 to 4 hours, or until the internal temperature reaches 145°F when checked with a meat thermometer.
4. Remove the pork loin from the smoker and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

The magic of this recipe lies in the perfect balance of sweetness and smokiness from the rub, creating a crust that seals in the pork’s natural juices. It’s a showstopper that’s surprisingly simple to pull off.

Tip: For an extra layer of flavor, brush the pork loin with your favorite BBQ sauce during the last 30 minutes of smoking.

Pork Loin with a Cherry Port Sauce

This Pork Loin with a Cherry Port Sauce is a show-stopping dish that combines the richness of port wine with the sweet tang of cherries, perfect for impressing guests or treating yourself to a gourmet meal at home.

Ingredients

• 1 (2-pound) pork loin
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup port wine
• 1/2 cup chicken broth
• 1/2 cup dried cherries
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon fresh thyme leaves

Instructions

1. Preheat your oven to 375°F. Season the pork loin with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large oven-proof skillet over medium-high heat. Sear the pork loin on all sides until golden brown, about 3 minutes per side.
3. Remove the pork loin from the skillet and set aside. In the same skillet, add 1 cup port wine, 1/2 cup chicken broth, 1/2 cup dried cherries, 2 tablespoons balsamic vinegar, and 1 tablespoon honey. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
4. Return the pork loin to the skillet and sprinkle with 1 teaspoon fresh thyme leaves. Transfer the skillet to the oven and roast for 25-30 minutes, or until the pork reaches an internal temperature of 145°F.
5. Let the pork rest for 10 minutes before slicing. Serve with the cherry port sauce spooned over the top.

The combination of sweet cherries and rich port wine creates a sauce that’s both luxurious and deeply flavorful, elevating the humble pork loin to something truly special.

Tip: For an extra layer of flavor, try adding a pinch of cinnamon to the sauce while it simmers.

Roasted Pork Loin with Root Vegetables

Nothing brings the family to the table faster than the aroma of a Roasted Pork Loin with Root Vegetables, a dish that’s as hearty as it is flavorful.

Ingredients

• 1 (3-pound) pork loin
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 4 carrots, peeled and cut into 2-inch pieces
• 3 parsnips, peeled and cut into 2-inch pieces
• 1 large onion, cut into wedges

Instructions

1. Preheat your oven to 375°F. Pat the pork loin dry with paper towels and rub it all over with 1 tablespoon of olive oil. Season with salt, pepper, rosemary, and thyme.
2. In a large roasting pan, toss the carrots, parsnips, and onion with the remaining 2 tablespoons of olive oil. Spread them out to form a bed for the pork loin.
3. Place the pork loin on top of the vegetables and roast in the preheated oven for about 1 hour, or until the pork reaches an internal temperature of 145°F and the vegetables are tender and caramelized.
4. Let the pork rest for 10 minutes before slicing. Serve with the roasted vegetables.

The magic of this recipe lies in the way the pork’s juices mingle with the root vegetables, creating a symphony of flavors that’s both rustic and refined.

Tip: For an extra layer of flavor, add a splash of apple cider vinegar to the vegetables before roasting.

Pork Loin with a Cranberry Orange Glaze

This Pork Loin with a Cranberry Orange Glaze is a showstopper that brings a festive touch to your dinner table, combining the richness of pork with the bright flavors of cranberry and orange.

Ingredients

• 1 (3-pound) pork loin
• 1 cup fresh cranberries
• 1/2 cup orange juice
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F. Season the pork loin with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large oven-proof skillet over medium-high heat. Sear the pork loin on all sides until golden brown, about 3-4 minutes per side.
3. In a blender, combine 1 cup fresh cranberries, 1/2 cup orange juice, 1/4 cup honey, 2 tablespoons soy sauce, and 1 teaspoon minced garlic. Blend until smooth.
4. Pour the cranberry orange glaze over the seared pork loin in the skillet. Transfer the skillet to the oven and bake for 25-30 minutes, or until the pork reaches an internal temperature of 145°F.
5. Let the pork loin rest for 10 minutes before slicing. Serve with the glaze spooned over the top.

The magic of this dish lies in the glaze’s perfect balance of tart and sweet, which caramelizes beautifully on the pork, creating a glossy finish that’s as stunning as it is tasty.

Tip: For an extra burst of citrus flavor, add a teaspoon of orange zest to the glaze before blending.

Bone in Pork Loin with a Dijon and Herb Crust

This Bone in Pork Loin with a Dijon and Herb Crust is a showstopper that’s surprisingly simple to make, perfect for impressing guests or treating your family to something special.

Ingredients

• 1 (3 to 4-pound) bone-in pork loin
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a small bowl, mix together 2 tablespoons Dijon mustard, 2 tablespoons olive oil, 1 tablespoon chopped fresh rosemary, 1 tablespoon chopped fresh thyme, 2 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper.
3. Pat the bone-in pork loin dry with paper towels, then rub the mustard and herb mixture all over the pork, coating it evenly.
4. Sprinkle 1/2 cup panko breadcrumbs over the top of the pork, pressing gently to adhere.
5. Place the pork on the prepared baking sheet and roast for about 1 hour, or until the internal temperature reaches 145°F and the crust is golden and crispy.
6. Let the pork rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

The combination of the crispy herb crust and the juicy, tender pork makes this dish a memorable centerpiece for any dinner table.

Tip: For an extra crispy crust, broil the pork for the last 2-3 minutes of cooking, watching closely to prevent burning.

Pork Loin with a Sweet and Spicy Rub

Get ready to elevate your pork loin game with this irresistible sweet and spicy rub that promises a perfect balance of flavors.

Ingredients

• 1 (3-pound) pork loin
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F and line a baking dish with foil for easy cleanup.
2. In a small bowl, mix together 2 tablespoons brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to create the rub.
3. Rub 1 tablespoon olive oil all over the pork loin, then evenly coat it with the spice mixture, pressing gently to adhere.
4. Place the pork loin in the prepared baking dish and roast for about 45 minutes, or until the internal temperature reaches 145°F.
5. Let the pork rest for 10 minutes before slicing to allow the juices to redistribute.

The magic of this recipe lies in the rub’s deep, caramelized crust that locks in the pork’s natural juices, creating a melt-in-your-mouth experience with every bite.

Tip: For an extra kick, serve with a side of mango salsa to complement the sweet and spicy flavors.

Pork Loin with a Brown Sugar and Bourbon Glaze

This Pork Loin with a Brown Sugar and Bourbon Glaze is a showstopper that’s surprisingly simple to make, perfect for impressing guests or treating your family to something special.

Ingredients

• 1 (3 to 4-pound) pork loin
• 1/2 cup brown sugar
• 1/4 cup bourbon
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, whisk together 1/2 cup brown sugar, 1/4 cup bourbon, 2 tablespoons soy sauce, 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to create the glaze.
3. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the pork loin on all sides until golden brown, about 3-4 minutes per side.
4. Brush half of the glaze over the pork loin, then transfer the skillet to the oven. Bake for 25 minutes.
5. Remove the skillet from the oven, brush the remaining glaze over the pork, and return to the oven for an additional 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
6. Let the pork rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

The combination of sweet brown sugar and rich bourbon creates a caramelized crust that’s irresistibly sticky and packed with flavor. It’s the kind of dish that looks like you spent all day in the kitchen, but secretly comes together with minimal effort.

Tip: For an extra layer of flavor, let the pork marinate in the glaze for an hour before cooking.

Pork Loin with a Fig and Balsamic Reduction

Transform your dinner into a gourmet experience with this Pork Loin with a Fig and Balsamic Reduction, a dish that perfectly balances sweet and savory flavors.

Ingredients

• 1 (2-pound) pork loin
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup dried figs, chopped
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1/2 cup chicken broth
• 1 tablespoon butter

Instructions

1. Preheat your oven to 375°F. Season the pork loin with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large oven-proof skillet over medium-high heat. Sear the pork loin on all sides until golden brown, about 3 minutes per side.
3. Transfer the skillet to the oven and roast for 25-30 minutes, or until the pork reaches an internal temperature of 145°F. Remove from the oven and let rest for 10 minutes.
4. While the pork rests, combine 1/2 cup dried figs, 1/4 cup balsamic vinegar, 2 tablespoons honey, and 1/2 cup chicken broth in a small saucepan. Bring to a simmer over medium heat and cook until the mixture reduces by half, about 10 minutes. Stir in 1 tablespoon butter until melted.
5. Slice the pork loin and drizzle with the fig and balsamic reduction before serving.

The magic of this dish lies in the reduction’s deep, caramelized sweetness that complements the pork’s richness without overpowering it.

Tip: For an extra layer of flavor, add a sprig of rosemary to the reduction as it simmers.

Pork Loin with a Garlic and Thyme Marinade

Elevate your weeknight dinner with this succulent Pork Loin marinated in a fragrant blend of garlic and thyme, promising a meal that’s both simple and sophisticated.

Ingredients

• 1 (2-pound) pork loin
• 3 cloves garlic, minced
• 2 tablespoons fresh thyme leaves
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice

Instructions

1. In a small bowl, whisk together 3 cloves minced garlic, 2 tablespoons fresh thyme leaves, 1/4 cup olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon lemon juice to create the marinade.
2. Place the pork loin in a large resealable bag or shallow dish. Pour the marinade over the pork, ensuring it’s evenly coated. Seal or cover, then refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat your oven to 375°F. Remove the pork from the marinade, letting excess drip off, and place it in a roasting pan.
4. Roast for 45-50 minutes, or until a meat thermometer inserted into the thickest part reads 145°F. Let rest for 10 minutes before slicing.

The magic of this dish lies in the marinade’s ability to infuse the pork with a melody of garlic and thyme, creating a crust that’s irresistibly aromatic and flavorful.

Tip: For an extra layer of flavor, sear the marinated pork loin in a hot skillet before roasting to lock in those delicious juices.

Pork Loin with a Caramelized Onion and Apple Stuffing

This Pork Loin with Caramelized Onion and Apple Stuffing is a showstopper that brings together the sweetness of apples with the deep flavors of caramelized onions, all wrapped in a juicy pork loin.

Ingredients

• 1 (3-pound) pork loin, butterflied
• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 2 apples, peeled, cored, and diced
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 cup chicken broth

Instructions

1. Preheat your oven to 375°F.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until they start to soften, about 5 minutes. Stir in the apples, brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Continue cooking until the onions are caramelized and the apples are tender, about 10 minutes. Remove from heat and stir in the thyme.
3. Lay the butterflied pork loin flat and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spread the onion and apple mixture evenly over the pork, then roll it up tightly and secure with kitchen twine.
4. Heat the remaining 1 tablespoon olive oil in the same skillet over medium-high heat. Sear the pork roll on all sides until golden brown, about 2 minutes per side. Transfer to a baking dish, pour the chicken broth around it, and roast in the oven for 45 minutes, or until the internal temperature reaches 145°F.
5. Let the pork rest for 10 minutes before slicing. The contrast between the savory pork and the sweet, tangy stuffing is unforgettable, making every bite a delightful surprise.

Tip: For an extra layer of flavor, deglaze the skillet with a splash of apple cider after searing the pork and add it to the baking dish before roasting.

Pork Loin with a Pomegranate Molasses Glaze

This Pork Loin with a Pomegranate Molasses Glaze is a showstopper that’s surprisingly simple to make, offering a perfect balance of sweet and tangy flavors.

Ingredients

• 1 (2-pound) pork loin
• 1/2 cup pomegranate molasses
• 2 tablespoons olive oil
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, whisk together the pomegranate molasses, olive oil, honey, minced garlic, salt, black pepper, and ground cumin.
3. Place the pork loin in a roasting pan and brush half of the glaze mixture over it, ensuring it’s evenly coated.
4. Roast in the preheated oven for 30 minutes, then brush with the remaining glaze.
5. Continue roasting for another 20-25 minutes, or until the internal temperature reaches 145°F (63°C) on a meat thermometer.
6. Let the pork loin rest for 10 minutes before slicing to serve.

The pomegranate molasses glaze caramelizes beautifully in the oven, creating a sticky, flavorful crust that’s irresistible. The hint of cumin adds a warm depth that complements the fruitiness of the molasses.

Tip: For an extra burst of flavor and color, sprinkle fresh pomegranate seeds over the sliced pork before serving.

Conclusion

We hope this roundup of 20 delicious bone-in pork loin recipes inspires your next meal! Whether you’re cooking for a special occasion or a cozy family dinner, there’s something here for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to keep these tasty ideas handy. Happy cooking!