This is a beautiful Glazed Roasted Pork Loin with Cinnamon Apples. It features a juicy, savory herb-crusted pork roast enveloped in a rich, sweet, and sticky spiced glaze with tender, caramelized fruit wedges.
Because standard versions use cups of brown sugar and high-carb fruit, this recipe uses a brilliant low-carb workaround: Chayote squash, which completely mimics the exact texture and crunch of baked apples when roasted with cinnamon and brown sweetener. If you prefer real fruit, a single tart Granny Smith apple can be used instead for a low-carb approach!
Prep time: 15 mins | Cook time: 50-60 mins | Servings: 6
Ingredients
The Pork Roast & Rub:
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2.5 to 3 lb Pork loin roast (boneless)
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1 tbsp Olive oil
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1 tsp Garlic powder
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1 tsp Onion powder
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1 tsp Dried rosemary (crushed)
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1/2 tsp Smoked paprika
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1 tsp Salt
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1/2 tsp Black pepper
The Keto "Apple" Wedges:
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2 medium Chayote squashes (Peeled, cored, and sliced into wedges—the ultimate zero-carb baked apple dupe!)
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Alternative: 1 large Granny Smith apple sliced into wedges if you prefer real fruit.
The Sticky Cinnamon Glaze:
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1/3 cup Gold/Brown monk fruit sweetener (or Erythritol brown sugar blend)
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4 tbsp Butter, melted
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1 tbsp Apple cider vinegar
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1 1/2 tsp Ground cinnamon
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1/4 tsp Ground nutmeg
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1/4 cup Water or sugar-free beef broth
Instructions
1. Prep and Season the Pork
Preheat your oven to 375°F (190°C). Line a baking dish or rimmed baking sheet with aluminum foil for easy cleanup. Pat the pork loin completely dry with paper towels. Rub the entire roast with olive oil, then generously press the garlic powder, onion powder, rosemary, paprika, salt, and pepper all over the meat.
2. Arrange the "Apples"
Place your prepared chayote squash wedges (or Granny Smith apple slices) in a bowl. Toss them with 1/2 teaspoon of the cinnamon and 1 tablespoon of the melted butter. Arrange them in a single layer around the outer edges of your baking dish, leaving room in the center for the roast.
3. Make the Sticky Glaze
In a small bowl, whisk together the remaining melted butter, brown sweetener, apple cider vinegar, the remaining 1 teaspoon of cinnamon, nutmeg, and water (or broth) until smooth.
4. Assemble and Roast
Place the seasoned pork loin right in the center of the baking dish among the squash/apple wedges. Pour about two-thirds of the glaze directly over the pork loin and the wedges, reserving the rest for basting.
5. Bake to Juicy Perfection
Roast in the oven for 50 to 60 minutes. At the 30-minute mark, pour the remaining glaze over the pork and use a spoon to spoon the pan juices over the wedges.
6. Rest and Serve
Remove the roast from the oven when an instant-read meat thermometer inserted into the thickest part reads 142°F to 145°F. Transfer the pork to a cutting board and let it rest for 10 minutes (it will continue to cook slightly while resting, keeping it incredibly juicy). Slice the pork loin, arrange the tender "apples" next to it, and drizzle the sweet pan glaze across the top before serving!