Brown Sugar Glazed Pork Roast with Cinnamon Apples Tips, FAQ & printable recipe

Tips for success

For the most flavorful apples, toss them with the cinnamon just before adding to the pan so the spice stays fragrant.

If you prefer a thicker glaze, you can brush extra glaze on the roast halfway through cooking. Keep an eye on the apples—if they start to burn, cover them loosely with foil.

To make slicing easier, use a sharp carving knife and cut against the grain. Let the roast rest for at least 10 minutes before slicing to keep the juices locked in.

If you have leftovers, they make excellent sandwiches or can be reheated gently in a low oven.

Variations

• Spiced Apple Glaze: Add 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves to the brown sugar glaze for a warmer, spiced flavor. These spices complement the cinnamon apples and add depth to the pork.
• Maple-Mustard Glaze: Replace the brown sugar with 1/2 cup maple syrup and reduce the Dijon mustard to 1 tablespoon. This creates a thinner, more pourable glaze with a distinct maple flavor that pairs well with the apples.
• Add Dried Fruit: Scatter 1/2 cup dried cranberries or chopped dried apricots over the apples before roasting. They will plump up in the juices and add a chewy, tart contrast to the sweet glaze.
• Herb-Rubbed Pork: Before applying the glaze, rub the pork with 1 teaspoon dried thyme and 1 teaspoon dried rosemary. The herbs add an earthy note that balances the sweetness of the brown sugar.

Storage and make-ahead

Fridge

Store leftover pork and apples in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze cooked pork and apples in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a 300°F (150°C) oven or microwave until warmed through, adding a splash of broth if needed.

Store any leftover pork and apples in an airtight container in the refrigerator for up to 4 days. The flavors will meld and intensify overnight.

Reheat gently in a 300°F (150°C) oven or in the microwave until warmed through, being careful not to dry out the meat.

The glaze and apple preparation can be done up to a day ahead. Store the glaze in the refrigerator, and keep the cut apples in a bowl of water with a squeeze of lemon to prevent browning. When ready to cook, pat the apples dry and proceed with the recipe.

Serving ideas

Serve this pork roast with the glazed apples spooned over the top, along with any pan juices. It pairs beautifully with mashed potatoes, roasted vegetables, or a simple green salad.

The sweet-tart apples complement the savory pork perfectly, making it a complete meal in one pan.

For a festive presentation, garnish with fresh thyme or parsley just before serving. This dish is hearty enough for a holiday dinner but simple enough for a weeknight. Offer extra apples on the side so everyone can enjoy plenty of the caramelized fruit.

Frequently asked questions

Recipe card

Brown Sugar Glazed Pork Roast with Cinnamon Apples

Prep 15 minCook 1 h 15 minRest 10 minTotal 1 h 40 minServes 6

Ingredients

• 3 lb boneless pork loin roast
• 1/2 cup packed brown sugar
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 3 firm apples (such as Honeycrisp or Fuji), cored and cut into wedges
• 1 tsp ground cinnamon
• 2 tbsp unsalted butter, cut into small pieces

Instructions

1. Heat the oven to 350°F (175°C). In a small bowl, stir together the brown sugar, Dijon mustard, apple cider vinegar, garlic powder, salt, and black pepper until a thick paste forms. Set aside. Core the apples and cut them into wedges; toss with the ground cinnamon.
2. Pat the pork loin roast dry with paper towels. Rub the brown sugar glaze all over the surface of the roast, pressing it onto the meat so it adheres well. Place the roast in a foil-lined roasting pan.
3. Scatter the cinnamon-coated apple wedges around the pork roast in the pan. Dot the apples with the small pieces of butter.
4. Roast the pork and apples for about 1 hour, or until the internal temperature of the pork reaches 145°F (63°C) when measured with an instant-read thermometer inserted into the thickest part of the roast. The apples should be tender and caramelized. Let it rest for 3 minutes before slicing.
5. Remove the roasting pan from the oven. Transfer the pork roast to a cutting board and let it rest for at least 10 minutes before slicing. The temperature will continue to rise during resting.
6. Using a sharp carving knife, slice the pork roast into 1/2-inch-thick slices. Arrange the slices on a serving platter with the glazed apples. Spoon any pan juices over the top. Let it rest for 3 minutes before slicing.

Contains: milk, mustard

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

25 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.