Boneless Pork Loin With Honey Peach Glaze

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 02/10/23
Glazed pork on dark gray table
Magone / Getty Images
Prep: 10 mins
Cook: 90 mins
Total: 100 mins
Servings: 6 to 8 servings
Yield: 1 roast

Amplified by the tangy flavor of peach preserves, this honey-glazed pork loin is sure to become a classic family meal. This recipe uses a 3-pound pork loin roast and glazes it with a mixture of peach preserves, honey, brown sugar, and lemon juice. The pork is brushed with the glaze while roasting in the oven. It comes out so tender and tasty, it's not only a great meal for your family, but you'll find it's perfect for entertaining too. 

Serve this flavorful pork loin with fluffy mashed potatoes and a green vegetable or a fresh salad enhanced with seasonal fresh fruit. The leftover pork makes fabulous sandwiches.

Ingredients

  • 1 cup peach preserves

  • 1 tablespoon honey

  • 1 tablespoon light brown sugar

  • 2 tablespoons lemon juice

  • 1 (3-pound) boneless pork loin roast

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. In a medium saucepan, combine the peach preserves, honey, brown sugar, and lemon juice. Bring to a boil; reduce heat and simmer for 2 minutes. Set aside.

  3. Preheat oven to 350 F/180 C/Gas 4. Line a 13 x 9 x 2-inch baking pan with foil.

  4. Sprinkle the pork loin all over with salt and freshly ground black pepper. Place the roast, in the prepared pan, fat-side up. Roast for 1 hour.

  5. Brush the roast all over with the peach glaze mixture. Continue roasting for about 30 to 40 minutes, brushing with glaze frequently.

  6. Let the roast rest for 10 minutes, then slice and serve with the pan juices.

  7. Check the temperature of your pork tenderloin with an instant-read thermometer. It should read at least 145 F/62.8 C when inserted in the center of the roast.

Tips

  • Your pork tenderloin will continue to cook even after it has been taken out of the oven. Take it out of the oven when the internal temperature reaches 135 F to 145 F, and let it rest the 10 minutes. It should reach the proper temperature of 145 F.


Recipe Variation

  • Feel free to substitute with apricot preserves or pineapple preserves in place of the peach preserves.


How to Store

  • Any leftovers of your cooked pork tenderloin roast can be placed in airtight containers or a plastic bag and kept in the refrigerator for three to four days.
  • It can also be frozen in a freezer-safe bag or container for two to three months.


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Nutrition Facts (per serving)
452 Calories
15g Fat
31g Carbs
45g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 452
% Daily Value*
Total Fat 15g 19%
Saturated Fat 5g 24%
Cholesterol 136mg 45%
Sodium 165mg 7%
Total Carbohydrate 31g 11%
Dietary Fiber 0g 2%
Total Sugars 23g
Protein 45g
Vitamin C 4mg 20%
Calcium 22mg 2%
Iron 1mg 7%
Potassium 633mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)