Maple Oregano Pork Loin

Maple oregano pork loin

The Spruce / Victoria Heydt

  • Total: 95 mins
  • Prep: 5 mins
  • Cook: 90 mins
  • Servings: 8 servings
Nutritional Guidelines (per serving)
498 Calories
30g Fat
7g Carbs
47g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 498
% Daily Value*
Total Fat 30g 39%
Saturated Fat 12g 58%
Cholesterol 164mg 55%
Sodium 243mg 11%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 3%
Protein 47g
Calcium 93mg 7%
*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.)

Just a few ingredients can provide a family-friendly balance of sweet (maple syrup) and savory (oregano and butter). Serve this with a salad and either couscous or rice. I'm a huge fan of pork loins, which are an inexpensive, easily available, and versatile cut of pork. Leftovers are great thinly sliced into a sandwich or chopped and added to a stir-fry. Even though they have pork is not seasoned with Asian flavors, the delicate seasonings will happily blend into the new dish. 

The simple sauce is just sour cream thinned with a bit of milk and brightened with a little Sriracha. You can use any hot sauce you like, and adjust the amount as desired. Pass the sauce on the side and let everyone help themselves to as much or as little as they like – or just keep passing it down the table.


  • For the Pork:
  • 1 (3-pound) center-cut pork loin
  • Kosher or coarse salt (to taste)
  • Freshly ground pepper (to taste)
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 3 tablespoons maple syrup
  • 3 tablespoons minced fresh oregano
  • 1/2 cup chicken broth
  • ​For the Sauce:
  • 1/2 cup sour cream
  • 1 teaspoon Sriracha sauce
  • 2 teaspoons milk
  • Kosher or coarse salt (to taste)
  • Freshly ground pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for maple oregano pork loin
    The Spruce / Victoria Heydt
  2. Preheat the oven to 375 F.

  3. Pat the pork loin dry with paper towels and season it generously with salt and pepper.

    Season pork
    The Spruce / Victoria Heydt
  4. Heat a heavy, ovenproof skillet over high heat. Add the oil then sear the pork loin on all sides, for about 3 minutes per side, until the outside is all nicely caramelized.

    Pork loin
    The Spruce / Victoria Heydt
  5. Remove the pork loin to a plate, pour off the remaining oil in the pan, then return the pan to medium heat, and add the butter, maple syrup, and oregano. 

    The Spruce / Victoria Heydt
  6. When the butter melts, return the pork loin to the pan and roll it in the butter mixture, using tongs, and even dip the ends into the pan sauce. 

    Pork loin
    The Spruce / Victoria Heydt
  7. Leave the pork in the middle of the pan and add the broth. 

    Leave the pork in pan
    The Spruce / Victoria Heydt
  8. Transfer to the oven and roast for about 50 minutes to 1 hour 10 minutes (it really depends on the thickness of the pork loin), until it reaches a 145 F internal temperature in the thickest part of the roast (use a meat thermometer to check the temperature). Turn the roast over after the first 30 minutes of cooking.

    Transfer to the oven
    The Spruce / Victoria Heydt
  9. While the pork is cooking, in a small bowl mix together the sour cream, Sriracha, milk, salt, and pepper.

    Mix together sour cream, Sriracha
    The Spruce / Victoria Heydt
  10. Remove from the oven and let sit for 10 minutes before thinly slicing. 

    The Spruce / Victoria Heydt
  11. Serve with the sauce and enjoy!

    Serve with sauce
    The Spruce / Victoria Heydt