Maple Glazed Pork Loin Roast with Apples and Onions (Easy One-Pan Recipe)

This maple glazed pork roast is the kind of cozy, savory-sweet meal that makes the whole house smell like comfort.

Tender pork loin is seared to golden perfection, nestled in a bed of caramelized onions and juicy apples, then roasted with a flavorful maple-garlic glaze until succulent and deeply flavorful.

It’s my favorite cool-weather centerpiece—and it’s easier than it looks!

Why You’ll Love This Recipe

One-pan roast dinner that’s perfect for weeknights or special occasions

Savory, sweet, and herby glaze made with real maple syrup

Apples and onions cook down into a flavorful, soft bed under the pork

Lean pork loin stays juicy and tender with simple searing and resting

Minimal cleanup thanks to the skillet-to-oven method

Ingredient Highlights

Here’s everything you need to make this maple pork roast with apples:

For the Roast:

Lean pork loin – A 2-pound roast trimmed of visible fat cooks quickly and evenly.

Olive oil – For a perfect sear and depth of flavor.

Salt & pepper – Essential seasoning to bring out the natural flavors.

Sweet onions – Caramelize with the apples to form a rich base.

Gala apples – Or use Honeycrisp or Fuji for sweetness and structure.

Herbs & paprika – Thyme, rosemary, and smoked paprika add warmth and aroma.

For the Maple Glaze:

Real maple syrup – Adds natural sweetness and sticky caramelization.

Garlic – Freshly minced for bold flavor.

Dijon mustard – Gives a tangy contrast to the sweet syrup.

Soy sauce – Adds umami and saltiness.

More thyme and rosemary – For continuity and layered herby flavor.

Pro Tips Before You Start

Pat the pork roast dry before searing—it helps create that perfect crust.

Don’t skip the sear! Browning the meat adds tons of flavor.

Use a meat thermometer to avoid overcooking; pull it at 145°F.

Keep the apple skins on for texture and color—they’ll soften as they roast.

Rest the roast before slicing to keep it juicy.

How to Make Maple Glazed Pork Loin Roast

Step 1: Preheat and Heat the Pan

Preheat your oven to 375°F (190°C).

Heat a large cast iron skillet over medium-high heat and add olive oil.

Step 2: Season and Sear the Pork

Pat the pork roast dry using paper towels.

Generously season all sides with salt and pepper.

Sear the pork in the hot skillet until golden brown on all sides.

This takes about 2–3 minutes per side.

Remove the roast and set it aside on a plate.

Step 3: Cook the Apples and Onions

To the same skillet, add the chopped onions, apples, thyme, rosemary, and smoked paprika.

Stir to coat with the pan juices.

Cook for a few minutes until the onions and apples begin to soften and caramelize slightly.

Step 4: Make the Maple Glaze

In a small bowl, whisk together the maple syrup, minced garlic, Dijon mustard, thyme, rosemary, and soy sauce until smooth and combined.

Step 5: Assemble and Glaze

Nestle the seared pork roast back into the skillet, placing it on top of the apple-onion mixture.

Brush the maple glaze generously over the roast, coating all sides.

Pour any remaining glaze over the top.

Step 6: Roast

Transfer the skillet to the preheated oven.

Roast uncovered for about 35 minutes, or until the internal temperature of the pork reaches 145°F (65°C).

Step 7: Rest and Serve

Remove from the oven, cover loosely with foil, and let the pork rest for at least 5 minutes before slicing.

Spoon the apples and onions around the pork and serve warm.

What to Serve It With

Mashed potatoes or roasted sweet potatoes

Steamed green beans or sautéed kale

Rustic bread to soak up the glaze and apple-onion mixture

Hard cider or light Pinot Noir for pairing

Variations & Substitutions

Use boneless chicken breasts or thighs instead of pork—reduce cook time to 25 minutes.

Try pears instead of apples for a softer, more floral sweetness.

Swap Dijon for grainy mustard for texture.

Add baby potatoes directly to the pan for a one-skillet meal.

Storage & Leftovers

Refrigerate leftovers in an airtight container for up to 4 days.

Reheat gently in the oven at 325°F or microwave in short bursts.

Freeze sliced pork and glaze for up to 2 months—thaw overnight and reheat.

Leftover apples and onions make a great topping for sandwiches or grain bowls.

FAQs

 Can I use pork tenderloin instead of pork loin?
Yes, but reduce the cooking time by 10–15 minutes and monitor the internal temp carefully.

What apples are best for this dish?
Gala, Honeycrisp, Fuji, or Golden Delicious work well for their sweetness and firmness.

How do I know when the pork is done?
Use a meat thermometer. Pork is perfectly cooked at 145°F (65°C), then rested before slicing.

Is it okay to use dried herbs instead of fresh?
Absolutely! Use the same measurements; dried herbs concentrate flavor during roasting.

Can I make this in a Dutch oven instead of a skillet?
Yes. Brown the pork and sauté the onions/apples on the stovetop, then transfer to the oven.

Will the glaze burn in the oven?
Not if roasted at 375°F. Just keep the glaze on the roast and not pooled around the edges.

Is this recipe gluten-free?
It can be—just use tamari or a certified gluten-free soy sauce.

Final Thoughts

This maple glazed pork loin roast is rustic, hearty, and packed with balanced flavor.

The sweet apples and maple syrup play beautifully against the savory meat, making each bite a celebration of fall flavors (though I enjoy it all year long!).

It’s an impressive dish with simple steps—perfect for both weeknights and holiday tables.