Pork Roast with Apple-Chili Glaze

A boneless pork loin roast rubbed with chili powder and garlic, roasted and glazed with a sweet and tangy sauce of apple jelly, ketchup, vinegar and chili powder. Serves 8 to 10.

Naturally gluten-freeDairy-freeHigh-protein

Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

Sliced roast pork with crisp, glazed skin
  • Prep 10 min
  • Cook 1 hr 45 min
  • Rest 15 min
  • Total 2 hr 10 min
  • Yield 8 to 10 servings

Updated

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A boneless pork loin roast is an easy way to feed a crowd. This one gets a simple rub of chili powder, salt and fresh garlic and roasts mostly unattended.

The sauce is the star: apple jelly melted with ketchup, white vinegar and more chili powder. It brushes on as a glaze near the end of roasting, and the rest of it is stirred into the pan drippings to serve alongside the sliced pork.

Ingredients

  • 2 1/2 teaspoons chili powder, divided
  • 1/2 teaspoon salt
  • 3 garlic cloves, minced or pressed
  • 1 (4 pound) boneless rolled pork loin roast
  • 1 cup apple jelly
  • 1 1/4 cups ketchup
  • 2 tablespoons white vinegar

Instructions

  1. Heat the oven. Preheat the oven to 350°F (175°C).
  2. Season the roast. In a small bowl, combine 1/2 teaspoon chili powder, the salt and the garlic. Rub the mixture all over the roast.
  3. Roast. Place the roast fat side up on a rack in a shallow roasting pan. Roast, uncovered, for 1 1/2 hours.
  4. Make the glaze. Meanwhile, in a saucepan, combine the apple jelly, ketchup, vinegar and the remaining 2 teaspoons chili powder. Bring to a boil, stirring until the jelly melts and the sauce is smooth. Reduce the heat and simmer, uncovered, for 2 minutes.
  5. Glaze. Brush 1/4 cup of the sauce over the roast. Return it to the oven for 10 to 15 minutes more, until a meat thermometer in the center reads at least 145°F. The original recipe takes it to 160°F for well done.
  6. Rest. Move the roast to a serving platter and let it stand for 10 to 15 minutes.
  7. Finish the sauce. Skim the fat from the pan drippings. Stir in the remaining sauce and heat through.
  8. Slice and serve. Slice the roast and serve with the warm sauce.

Nutrition per serving (estimated)

450Calories
33 gCarbohydrates
<1 gFiber
32 gNet carbs
43 gProtein
16 gFat

Estimated per serving, based on 9 servings (the recipe serves 8 to 10), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

High-proteinGluten-freeDairy-freeBudget-friendly

Tips

  • Start checking the temperature at about 1 hour 15 minutes. Roasts vary in shape and some cook faster.
  • Leftover sliced pork makes excellent sandwiches with a spoonful of the sauce.
  • Red pepper jelly can replace apple jelly for a spicier glaze.

Printable: safe cooking temperatures chart (PDF).

Questions about this recipe

How long do you cook a 4 pound pork loin?
At 350°F a 4-pound boneless pork loin usually takes about 1 3/4 hours, or roughly 25 minutes per pound. Use a thermometer and take it out at 145°F or higher.
Should a pork loin roast be covered?
No. Roasting it uncovered on a rack lets the outside brown and the glaze set.
Can I make the glaze ahead?
Yes. The sauce keeps in the refrigerator for up to a week. Warm it before brushing on the roast.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Zinfandel or Syrah, or an amber ale. Wine pairing guide

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