Succulent Boneless Pork Loin Roast Recipe with Fruit Conserves is an elegant entrée that works well all year around. And, both the pork loin and the fruit conserve recipe can easily be prepared completely ahead of time and served at room temperature!
Table of Contents
- Is boneless pork loin the same as tenderloin?
- Easily the Best Roasted Pork Loin
- How to roast a Pork Loin
- How do I cook a pork loin so it doesn’t dry out?
- How long to roast pork loin in oven
- What is Fruit Conserve?
- Storing Boneless Pork Loin
- FAQ for this Boneless Pork Loin Roast Recipe
- What to serve with Boneless Pork Loin Roast
- Boneless Pork Loin Roast with Fruit Conserves Recipe
Is boneless pork loin the same as tenderloin?
I love cooking both pork tenderloin and pork loin – yes, there is a difference! Pork tenderloin is long and thin; pork loin is shorter and wider, looking more like a roast. Pork loin also has a layer of fat on top. I have found the best way to prepare pork loin is to sear it, then roast it – the method I use in this recipe. A thick coating of mustard and garlic is added, forming a crispy and flavorful top.
My Mom’s recipe for Fruit Conserves (made with plums or peaches) is a perfect complement to the roast pork. It’s fruity sweetness enhances the meat’s natural flavor, and blends well with the mustard.
Easily the Best Roasted Pork Loin
Succulent Roast Pork Loin with Fruit Conserves is an elegant entrée that works all year around. I have served it as part of a summer garden party and also at a Christmas party buffet!
Want to know the difference between jam, jelly, preserves and conserves? Check out my post Jams, Jellies, Marmalade, Preserves – What’s the Difference?
How to roast a Pork Loin
- Prep oven.
Preheat oven to 375 degrees.
- Sear pork.
Place enough vegetable oil in a large skillet, preferably cast iron, to coat the bottom; heat over high heat. Season the pork loin with salt and pepper, then sear on the top (fatty side) and sides until golden brown – around 3 to 4 minutes per side.
- Add mustard coating.
Place pork, seared (fatty) side up, on a rack in a shallow, foil-lined roasting pan. Stir together mustard and garlic. Spread over the top and sides of the loin (it will be thick).
Place pork in oven and roast for around 15 minutes per pound, or until the internal temperature reaches 145 to 150 degrees.
Remove pork from oven and let rest at room temperature for around 15 to 20 minutes.
- Serve or refrigerate.
Slice pork, place on a serving platter and serve with Fruit Conserves. Alternatively, wrap room temperature pork with foil and place in the refrigerator for 2 to 24 hours. I find refrigeration helps the mustard glaze stay adhered to the pork. Then bring to room temperature before slicing and serving.
How do I cook a pork loin so it doesn’t dry out?
To keep your pork loin moist and tender, cook it with the fat side on top so that, as the fat releases it juices during baking, they go into the pork. Also, don’t overcook it – roast only until it reaches 145 to 150 degrees in the middle of the thickest portion.
How long to roast pork loin in oven
Roast pork only until it reaches 145 to 150 degrees in the middle of the thickest portion.
What is Fruit Conserve?
Conserves are a mixture of cooked fruits, sugar, nuts and sometimes raisins.
Fruit Conserve vs Preserves
Preserves are made with fruit juice, chopped fruit pieces and sugar. Conserves also include nuts and sometimes raisins. For more information, check out my post on the difference between jam, jelly, preserves, conserves and marmalade.
Storing Boneless Pork Loin
Wrap cooked pork loin completely with foil and refrigerate. It will last up to 4 days.
FAQ for this Boneless Pork Loin Roast Recipe
Pork should be cooked to 145 to 150 degrees to meet safety standards and to ensure it comes out moist and tender.
Always cook pork loin with the fat side up, so that during roasting the juices flow into the meat and keep it moist. It also adds flavor!
For this pork recipe, I don’t recommend covering it as you want the mustard coating to crisp up a bit.
If the pork has been seared before roasting, cook around 20 minutes per pound. If not seared, it can take 245 to 30 minutes per pound.
Pork loin comes from the back of the pig, and runs between the shoulders and the back legs. It can come bone-in or boneless. A pork loin roast is simply a piece of meat cut out of the pork loin, and usually weighs between 2 to 4 pounds. Note that pork roast (no “loin” in the name) can come from anywhere in a pig.
What to serve with Boneless Pork Loin Roast
Roast pork loin is a very versatile dish that pairs well with many different sides. Because it can be served sliced and at room temperature, its a perfect candidate to serve as part of a buffet. Here are some suggested sides to serve with it that also work well on a buffet:
- Twice Baked Potatoes Casserole
- Grilled Potato Packets
- Easy Lemon Rice
- Lemon Dijon Green Beans
- Steamed Broccoli with Lemon – without the mayo sauce
- Easy Spinach Salad with Lemon Pine Nut Dressing
- Southern Corn Pudding
- Anise Bread
- Sautéed Asparagus
- Wild Rice Salad with Parmesan Vinaigrette
- Roasted Zucchini Custard
- Broccoli Side Dish with Bacon
Roast Pork Loin
- Vegetable oil
- 3 pounds boneless pork loin, trimmed of excess fat and tied
- Kosher salt
- Fresh ground pepper
- 3/4 cup coarse grain mustard (8 ounce jar)
- 1 1/2 teaspoons chopped garlic
- 1 1/2 pounds fresh plums (or peaches), pitted and chopped – see Note
- 1 1/8 cups sugar, or more to taste (depends on the tartness of your plums)
- 1 cup raisins
- 6 tablespoons water
- Zest and juice from 1 large navel orange
- Zest and juice from 1 large lemon
- 6 tablespoons chopped walnuts
Roast Pork Loin
- Preheat oven to 375 degrees.
- Place enough vegetable oil in a large skillet, preferably cast iron, to coat the bottom and heat over high heat. Season the pork loin with salt and pepper, then sear on the top (fatty side) and sides until golden brown – around 3 to 4 minutes per side.
- Place pork, seared side up, on a rack in a shallow, foil-lined roasting pan.
- Stir together mustard and garlic. Spread over the top and sides of the loin (it will be thick). Bake for around 20 minutes per pound, or until the internal temperature reaches 145 to 150 degrees. Remove from the oven and let rest at room temperature for around 15 to 20 minutes.
- At this point, you can slice and serve, or wrap the pork loin with foil and place in the refrigerator for 2 to 24 hours. I find refrigeration helps the mustard glaze stay adhered to the pork.
- In a large saucepan, combine the plums (or peaches), sugar, raisins, water, orange zest and lemon zest. Bring to a boil, reduce heat and simmer for 20 minutes.
- Stir in the orange juice and lemon juice; continue simmering for another 10 minutes.
- Stir in the walnuts and simmer for another 5 minutes.
- Remove from the heat, cool, cover and place in the refrigerator for at least 2 hours.
Bring the pork to room temperature; slice. Place on a platter and serve with fruit conserves – either spooned over the top, or on the side.
Note on roasting pork: When doubling this recipe, put the garlic and mustard mixture onto the pork loin halfway through cooking time, as it takes longer to cook. That way the coating won’t burn.
Note on fruit: Can also use frozen peaches or plums, thawed.
Make ahead: The conserves can be made up to two weeks in advance and stored, covered, in the refrigerator. The pork can be made up to three days in advance and also stored, covered, in the refrigerator. Bring both to room temperature before serving.
- Category: pork, main dish, make ahead, gluten free
- Method: Roast
- Cuisine: American