Boneless Pork Loin With Honey Peach Glaze

Glazed pork on dark gray table
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  • Total: 100 mins
  • Prep: 10 mins
  • Cook: 90 mins
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
243 Calories
12g Fat
6g Carbs
26g Protein
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Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 243
% Daily Value*
Total Fat 12g 16%
Saturated Fat 5g 23%
Cholesterol 74mg 25%
Sodium 90mg 4%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 1%
Protein 26g
Calcium 21mg 2%
*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.)

Amplified by the tangy flavor of peach preserves, this honey glazed pork loin is sure to become a classic family meal. Serve this flavorful pork loin with potatoes and a green vegetable or a fresh salad enhanced with seasonal fresh fruit. The leftover pork makes fabulous sandwiches.

Feel free to substitute with apricot preserves or pineapple preserves.


  • 1 cup peach preserves
  • 1 tablespoon honey
  • 1 tablespoon light brown sugar
  • 2 tablespoons lemon juice
  • 1 boneless pork loin roast (about 3 pounds)
  • Salt and 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. Bring to a boil; reduce heat and simmer for 2 minutes. Set aside.

  3. Heat oven to 350 F/180 C/Gas 4. Line a 13-by-9-by-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 with an instant-read thermometer. It should read at least 145 F/62.8 C when inserted in the center of the roast.