Savory Herb Crusted Pork Loin with Apple Pan Sauce Recipe

This is one of those recipes that makes your home smell like a holiday and a cozy Sunday dinner—at the same time. The herb crust is deeply savory, aromatic, and just crispy enough, while the apple pan sauce brings that sweet-and-tangy magic that always gets people asking for seconds. If you’re looking to impress without stress, this is your go-to roast. It’s dinner-party fancy but totally weeknight doable!

Why You’ll Love This Recipe

This beautiful pork roast came from one of my Sunday “let’s make something special” experiments—and ended up a family favorite for everything from weeknights to mini-holidays. It’s the perfect combo of herby comfort and bright, cozy flavor.

• Weeknight-easy, weekend-worthy: Simple enough for a Tuesday, special enough for guests.
• Aromatic, crispy crust: Fresh herbs, lemon, and a little Dijon make the crust unforgettable.
• Apples meet savory: The apple pan sauce is slightly sweet, slightly tangy, and totally lick-the-pan good.
• Chef tricks included: My favorite method for juicy pork and restaurant-style sauce—without the stress.

Ingredients Breakdown

Essentials

Pro Tips

Step-by-Step Instructions

1. Preheat your oven to 425°F (220°C). Pat the pork loin dry with paper towels to help with browning and crust adherence.
2. In a small bowl, combine all the herb crust ingredients: rosemary, thyme, sage, garlic, lemon zest, salt, pepper, olive oil, Dijon, and breadcrumbs (if using). Mix until it’s a thick, paste-like consistency.
3. Rub the herb crust all over the pork, pressing it into any crevices. Tie with kitchen twine if needed to maintain shape.
4. Heat a drizzle of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork on all sides until browned, about 2–3 minutes per side.
5. Transfer the skillet to the oven (or place pork in a roasting pan). Roast at 425°F for 20 minutes, then reduce heat to 375°F and continue roasting 40–60 minutes, until internal temp reaches 140–145°F.
6. Remove from oven, tent loosely with foil, and let rest for 10–15 minutes. Temp will rise another 5–10 degrees while resting.
7. Meanwhile, make the apple pan sauce: Pour off excess fat from the pan, leaving browned bits behind. Place the pan over medium heat.
8. Add butter and chopped onion or shallot. Cook, stirring often, until soft and translucent, about 2–3 minutes.
9. Add sliced apples and cook until softened, about 5–6 minutes. Deglaze the pan with apple cider and wine (if using), scraping up the bits with a wooden spoon.
10. Stir in chicken stock, Dijon mustard, and brown sugar or honey. Simmer and reduce for 8–10 minutes, until slightly thickened and glossy. Finish with a swirl of cold butter if desired, and season to taste.
11. Slice rested pork into thick medallions. Spoon apple pan sauce over the top or serve on the side, and garnish with extra herbs if you’re feeling fancy.

Chef’s Tips and Tricks

• Use a meat thermometer to avoid guessing—it’s the best way to prevent dry pork!
• Let the pork rest before slicing so you don’t lose all those lovely juices.
• If the sauce is too thin, let it bubble a bit longer. Too thick? Stir in a splash of stock or water.
• Tying the roast helps it cook evenly and makes for a prettier presentation.

Recipe Variations and Serving Suggestions

• Add spice to the crust: Try a pinch of smoked paprika or crushed red pepper for a little kick.
• Fruit swap: Pears would be a lovely seasonal twist in the pan sauce.
• Serve with: Roasted potatoes or fall vegetables, a crisp green salad, and crusty bread to mop up the sauce.
• Fancy finish: A drizzle of balsamic reduction just before serving adds stunning tang and depth.

FAQs

How do I know when pork loin is done?

Use an instant-read thermometer. The pork is perfectly juicy at 140–145°F, and will continue to rise as it rests, reaching about 150°F.

Can I make the herb crust ahead of time?

Yes! Mix up the crust ingredients a day in advance and refrigerate. Just rub it onto the pork right before roasting.

What can I use instead of apple cider?

If you don’t have apple cider, you can use apple juice with a splash of vinegar, or just chicken stock and a little more wine.

Recipe Card

If you made this recipe, I’d LOVE to hear how it turned out! Drop a comment below, tag me @thekitchensaid on Instagram, or share a photo with #TheKitchensAid. Happy cooking, friend!