Easy Glazed Brown Sugar and Dijon Pork Loin

Posted on Jan 24 2013 - 9:16am by Barry C. Parsons

Easy Glazed Brown Sugar and Dijon Pork Loin – with only 4 ingredients, it’s barely a recipe at all but produces a succulent, juicy, deliciously sweet & savory glazed, perfectly roasted dijon pork center loin.

Easy Glazed Brown Sugar and Dijon Pork Loin

Easy Glazed Brown Sugar and Dijon Pork Loin

This is a very, very simple recipe for a beautifully glazed Dijon pork loin roast. We had this one last night with some country cranberry stuffing, stir fried vegetables and roasted garlic potatoes.

 

This recipe is always consistently in the TOP TEN recipes on Rock Recipes and has many, many rave reviews. I always say that with only 4 ingredients, this is barely a recipe at all.

Nonetheless, it produces a succulent, juicy, perfectly roasted centre loin pork roast. The glaze practically makes itself simply by brushing in Dijon mustard and then sticking a coating of brown sugar on top of that. The result is a beautifully sweet and savory glaze that everyone who tries, absolutely loves.

I use this method all the time for baked ham but decided to try it with a pork loin roast and it was succulent and delicious. Well worth trying.

I have not specified a cooking time here because roasting time will depend on the size of the roast you are cooking.  In general, 20 minutes per pound is a good guideline, however,  always use a meat thermometer to check that pork is properly cooked.

NOTE: This roast was cooked to 160 degrees which is about right for well done. The US Dept of Agriculture revised the safe cooking temperature of pork loin to 145 degrees a couple of years ago but at that temperature the meat will still be a little pink which is perfectly fine but many people will not prefer it pink.

The close-up photo below shows it perfectly cooked and still juicy at an internal cooked temperature of 160 degrees F.

Easy Glazed Brown Sugar and Dijon Pork Loin

Easy Glazed Brown Sugar and Dijon Pork Loin

 

Like this recipe?

You’ll find many more great ideas like this in our Pork Recipes Category and an extensive number of chicken recipes too in our Chicken Recipes Category.

Easy Glazed Brown Sugar and Dijon Pork Loin

 
Easy Glazed Brown Sugar and Dijon Pork Loin
Print
Easy Brown Sugar and Dijon Glazed Pork Loin
Prep Time
20 mins
 
Easy Brown Sugar and Dijon Glazed Pork Loin - only 4 simple ingredients is all it takes to make this uncommonly delicious, juicy pork roast with a sweet and savory glaze that everyone loves.
Course: Main Course
Cuisine: French Inspired
Servings: 6 -8 Servings
Author: Barry C. Parsons
Ingredients
  • one 3-5 pound centre loin pork roast
  • whole grain Dijon mustard
  • brown sugar
  • salt and pepper to season
Instructions
  1. Trim the fat from the roast, leaving only a quarter inch of fat on top at the most.
  2. Season the pork loin with salt and pepper and open roast the pork on a rack in a 425 degree F oven for 1/2 hour.
  3. Brush the entire surface of the roast with a large grain dijon mustard, then press brown sugar into the mustard, all over the roast.
  4. Return the roast to the oven, reduce the heat to 375 degrees F. Continue to roast until the internal temperature of the roast hits between 145 to 160 degrees F on a meat thermometer.
  5. Baste the roast in the drippings/sauce several times during the cooking time.
  6. Let the roast rest for 10 minutes before carving and serving.
Recipe Notes

Cooking time will vary depending upon the size of the roast. Always use a meat thermometer to check that pork is properly cooked. NOTE: This roast was cooked to 160 degrees which is about right for well done. The US Dept of Agriculture revised the safe cooking temperature of pork loin to 145 degrees a couple of years ago but at that temperature the meat will still be a little pink which is perfectly fine but many people will not prefer it pink.

Originally published on October 28, 2009.

80 Comments so far. Feel free to join this conversation.

  1. Lindsey October 28, 2009 at 7:13 pm - Reply

    Yum! This looks absolutely delicious! I can’t wait to try this recipe!

    http://foodmonger60.blogspot.com/

  2. Q. October 28, 2009 at 7:23 pm - Reply

    I bought a pork loin last weekend but had NO idea what to do with it. PROBLEM SOLVED. This sounds amazingly easy. Mustard and brown sugar and pork is classic. Can’t wait to try this!

  3. Anonymous November 4, 2009 at 3:46 am - Reply

    I AM GOING TO TRY THIS TOMORROW.LET YOU KNOW HOW IT TURN OUT.IT LOOK GOOD.

  4. Saltsea September 6, 2011 at 9:32 pm - Reply

    Making this for dinner πŸ™‚

  5. Kristie April 15, 2012 at 6:21 pm - Reply

    Dinner tonight thanks to you and pinterest!

  6. Kim August 31, 2012 at 9:47 pm - Reply

    I am making this now- I think I will cook until internal temp is 145 then let it rest to 150 or so. 175 is a bit high!

    • Amber December 1, 2016 at 12:58 pm - Reply

      At any point do you cover it?

  7. Dede December 17, 2012 at 1:26 pm - Reply

    I made this last night for our early first christmas dinner , and wow! This was so moist and just the right amount of sweet and tangy. Was a huge hit with my family, that thete were only 4pieces left :).

    Thank you for sharing this

  8. Anonymous January 22, 2013 at 1:32 am - Reply

    This was the most amazing roast I have ever tried….I specifically used Grey Poupon Country Dijon mustard. I changed it up a little bit…basted at the end quite a bit and then broiled for about 6 minutes. When I broiled it, it looked just like the pic and was amazing juicy. I think the broiling at the end really made it amazing!!!

  9. Peggy G. January 25, 2013 at 7:29 pm - Reply

    This looks quite tasty! Love the sweet outer crust =)

  10. Anonymous February 27, 2013 at 4:01 am - Reply

    I made this for dinner tonight only I used pork tenderloin and my entire family said it was amazing! I did place it under the broiler for about 4-5 min. Super easy and super succulent! Thanks for sharing

  11. Jacqueline Salvaterra July 14, 2013 at 12:19 pm - Reply

    I made this recipe last night for a dinner party – it was TO DIE FOR. Everyone raved about how tasty & tender the roast was. I definity make it again (and again and again). Thank you Rock Recipies.

  12. Bobbi March 11, 2014 at 12:35 am - Reply

    This was absolutely delicious. I cut up some sweet potatoes and placed them around the pork loin at the beginning. Some of the brown sugar oozed on the sweet potatoes…oh my, tasty!!! Thank you!

  13. Barry C. Parsons March 11, 2014 at 12:37 pm - Reply

    Thant is a great idea Bobbi!

  14. Anonymous March 31, 2014 at 4:00 pm - Reply

    How long does it cook for? I dont have a thermometer

  15. Barry C. Parsons March 31, 2014 at 4:31 pm - Reply

    I recommend you do purchase a meat thermometer. They are very useful. In the meantime Pork loin should roast for 20-25 minutes per pound. Be sure to let it rest for 10-15 minutes before carving.

  16. Barbara Clancy July 14, 2014 at 6:48 pm - Reply

    I made this for dinner last night – very yummy!! Instead of the pork loin roast, I used two of the Costco boneless chops and reduced the cooking time – 425 degrees for 15 minutes and 375 degrees for 15 – 20 minutes. Delicious!!

  17. valarie October 19, 2014 at 8:51 pm - Reply

    Oh my goodness!! What a glorious find! Smells delisous and looks and tastes amazing!! Thanks:)

    • Barry C. Parsons October 27, 2014 at 9:48 am - Reply

      Such and easy and impressive recipe. My favourite kind.

  18. ashley November 11, 2014 at 5:08 pm - Reply

    how much brown sugar and Dijon do you use?

    • Barry C. Parsons November 18, 2014 at 3:18 pm - Reply

      They really are non specific amounts depending on the size of the roast. Just use a pastry brush to coat the roast completely with the mustard then enough brown sugar to stick to the mustard.

  19. kelly November 16, 2014 at 10:59 pm - Reply

    I made this tonight, and it was soooo easy and super delicious- as good as any pork roast I have ever made! I followed instructions exactly per recipe, and removed from oven w/ meat therm reached 145. Btw, I only brushed the mustard/pressed brown sugar to all ‘visible sides’ as it sat on roasting rack (as in…I did not do the bottom). Also, I did not do any basting during the cooking process. Kept it simple; couldn’t have been more pleased. Try it; you’ll be glad you did. πŸ™‚

  20. Anita November 19, 2014 at 7:07 pm - Reply

    I made the roast tonight. I added potatoes to the pan after I had seasoned them with Vegeta, turmeric and seasoning salt. The mustard and brown sugar leaked onto the potatoes and the whole mess tasted delicious!

  21. patti November 29, 2014 at 8:45 pm - Reply

    I have been using this glaze for 10 years but use it on corned beef. I cook corned beef, cabbage and potatoes all day in crock pot. At the end i take out the corned beef, slather it with mustard, put on a generous mount of brown sugar and broil. It’s the best. I will try it on pork.

  22. Carolyn December 7, 2014 at 8:28 pm - Reply

    I made this for dinner tonight, it was fantastic. Roasted some potatoes along with and they were also delicious.
    Thanks!!

  23. Rhona December 16, 2014 at 12:58 pm - Reply

    Can you do this pork on Convection?

  24. candee December 22, 2014 at 1:40 am - Reply

    Should this be covered with foil while baking?

    • Barry C. Parsons December 24, 2014 at 9:23 am - Reply

      No. That will create steam and the glaze will not work.

  25. Gina December 22, 2014 at 10:02 pm - Reply

    Do you leave the roast uncovered even after the first 20 mins? has any one ever used this roast in a crock pot? if so,How ling and what setting. I use my crock pot for all my meats!

    • Barry C. Parsons December 24, 2014 at 9:16 am - Reply

      This recipe has to be open roasted to work. Crockpots braise meat, not roast.

    • Robin January 19, 2016 at 10:15 pm - Reply

      I know this comment is old but I’d like to add that I cooked this in my slow cooker the other day using a rack and it turned out beautifully! It was crispy and sticky on the outside and juicy inside. Any meat cooked in the slow cooker using a rack will brown up nicely on the outside, not be soggy like one would think.

      Ps: the glaze is delicious!! I use it for pork chops too and everyone loves them.

      • Leslie March 7, 2017 at 4:12 pm - Reply

        What type of liquid did you use at the bottom of your crockpot? Thanks!

  26. RL December 25, 2014 at 5:54 am - Reply

    Made this roast tonight for Christmas eve dinner. Best pork roast I have ever made. It got rave reviews. I will definitely be making this again….and again. Thank you so much for sharing your recipe.

    • Barry C. Parsons December 29, 2014 at 10:27 am - Reply

      So glad to be a small part of your celebrations. It is a fantastically simple and delicious recipe. No doubt why its so popular!

  27. Abby Davis December 28, 2014 at 1:15 pm - Reply

    Just wondering if I could use spicy brown mustard instead. It is all I have on hand.

    • Barry C. Parsons December 29, 2014 at 10:10 am - Reply

      I certainly would. This should work well with any mustard.

  28. Julie Rojano January 16, 2015 at 4:55 pm - Reply

    I am going to be using 2lbs pork tenderloin. Wondering how long I would cook it for? Thank you

    • Barry C. Parsons January 28, 2015 at 12:37 pm - Reply

      Pork is always best cooked using a meat thermometer. 140-160 is the recommended range.

  29. deborah February 6, 2015 at 8:44 pm - Reply

    Mmmm! Looks delish! Can’t wait to try it, but for those who don’t eat pork, would this be good on a boneless turkey breast?

  30. Marcia February 14, 2015 at 8:03 pm - Reply

    Made this twice in one week! So good!

  31. Carolyn February 24, 2015 at 11:20 am - Reply

    Best pork roast I’ve ever cooked! Big hit for Sunday dinner.

  32. SHERRY March 22, 2015 at 5:49 pm - Reply

    I TRIED IT ON THE PORK LOIN AND IT WAS DELICIOUS.
    I’M GOING TO TRY IT ON BONELESS CHICKEN TONIGHT…BET IT’S GOING TO BE EVEN BETTER.

  33. Lora June 24, 2015 at 8:33 pm - Reply

    The cook time at the top says 20 minutes. The actual recipe says 30 minutes plus an unknown amount of time.

    • Barry C. Parsons June 30, 2015 at 12:54 pm - Reply

      The 30 minutes refers to the the time roasting at the higher temperature. 20 minutes per pound is a standard time for roasting but the best way to ensure a juicy roast is to use the meat thermometer as suggested in the recipe notes.

  34. Erien July 7, 2015 at 9:00 pm - Reply

    i made this for dinner with a pork loin I had in the freezer. It was delicious! I substituted for a few ingredients I didn’t have and I added garlic powder. I used Dijon, and honey. We paired it with baked sweet potatoes and pan seared asparagus.

  35. Diana W August 14, 2015 at 9:20 am - Reply

    if roasting potatoes for entire meat cooking time, would you leave them whole?

    • Barry C. Parsons August 18, 2015 at 10:30 am - Reply

      That really depends on the size of the potatoes. A medium size potato? Yes.

  36. Tammy September 20, 2015 at 7:39 pm - Reply

    Sorry ,must’ve hit submit. ….anyways …..I meant add them and cook the entire time,with the pork.
    What’s your favorite sides for this? And for ham?

    I know this isn’t a crockpot meal but do you have a good recipe for pork loin in the crockpot ?
    Thanks! !!!!

    • Barry C. Parsons October 5, 2015 at 4:25 pm - Reply

      I don’t really use a crockpot much. I’m home all the time anyway. Cook your potatoes in a separate pan, I just serve steamed veggies or stuffing with it too.

  37. Helen October 10, 2015 at 12:29 pm - Reply

    Wow! !!!!!this sounds awesome going to try this soon..thanks.

  38. Tabitha November 16, 2015 at 2:22 am - Reply

    I made this for dinner tonight and it was a hit with my family. My husband demanded that I put this recipe on the menu more often. Even my 1 year old cleaned his plate. The only thing I did different was I used garlic, worcestershire, and a bit of soy sauce and marinated the pork for 3 hours. Then I cooked it as directed. I made this with pamesan mashed potatoes and broccoli. Delicious! Thank you!

  39. Sam December 14, 2015 at 8:49 pm - Reply

    I have this in the oven now! It smells really good :). Baking it with convection to experiment with my new oven, we’ll see how that goes, haha.

  40. Sharon January 2, 2016 at 9:01 pm - Reply

    Made this tonight for dinner, EXCELLENT!!! Moist, tender and tasty.

  41. Jenn January 27, 2016 at 11:29 pm - Reply

    Very nice recipe – thank you for this! I brought my roast to an internal temperature of 145 degrees and as per the suggestion of another commenter, I finished it by broiling it (on high) for about 4 mins. However, I really wish I had removed the meat thermometer from the roast when broiling it – doh! In any case, the lower end of the internal temperature range made for a succulent piece of meat.

    My only question is how I might make the inside more flavourful. The exterior was delicious and it was very enjoyable but I’m wondering if there’s a trick for helping the flavour penetrate the roast a bit more. Ideas?

  42. Denise March 19, 2016 at 12:47 pm - Reply

    I have made this several times…love it!!! Sooooo easy and soooooo good!!!

  43. Susan April 5, 2016 at 2:08 am - Reply

    I’ll admit that I was ready to turn my nose up at such a simple recipe but, it is absolutely delicious. I couldn’t believe how easy it was and yielded such a delicious, moist and delectable roast! The family ate it up and raved about it afterwards. Keeping this in the recipe book!

  44. Natalie April 7, 2016 at 10:08 pm - Reply

    Do I cover whole cooking? !

    • Barry C. Parsons April 8, 2016 at 5:25 am - Reply

      Definitely not. This creates steam making it impossible to glaze the roast.

  45. Bruce August 26, 2016 at 11:39 pm - Reply

    I have a rotisserie, will it be possible to cook it in that? Dying to try this one

  46. Lori Blitz October 28, 2016 at 9:38 pm - Reply

    This was very good! I sprinkled a tiny bit of onion powder and garlic powder along with the salt & pepper. The mustard sugar mix was wonderful. I cooked it to 155Β° and it was slightly pink and tender. This is now in my “go to” board. Yummy!!!

  47. Lorie Bell October 30, 2016 at 2:11 pm - Reply

    I tried this recipe last night AMAZING! I had a pork tenderloin so just cut the cooking time down and did broil the top for a few minutes at the end. Will do this for my Christmas dinner this year. Thank you so much for a simple, yet top quality recipe.

  48. Eloise December 1, 2016 at 10:33 pm - Reply

    Can this be frozen once cooked?

    • Barry C. Parsons December 4, 2016 at 12:09 pm - Reply

      I can’t see the glaze surviving that. I can’t say I’ve ever thought of freezing a roast. Is there a reason that would be of any use?

  49. Edna December 28, 2016 at 1:40 pm - Reply

    Your recipes are the best! I use your website all the time for all my cooking and baking and I have your cookbook……you have never let me down πŸ™‚

    • Barry C. Parsons January 9, 2017 at 9:34 am - Reply

      So glad to hear you like what we do around here Edna! Happy New Year!

  50. Cindy January 2, 2017 at 9:41 am - Reply

    can i substitute a boneless pork crown roast for this recipe

    • Barry C. Parsons January 9, 2017 at 9:10 am - Reply

      I think that would depend on the size. In amy case, glaze it only in the last hour of cook time if you wanted to try. I think the glaze would burn if cooked for longer.

  51. Judy January 3, 2017 at 9:23 pm - Reply

    When you say roast on rack can you put it ion a rack
    With a pan under neath to catch drippings
    Thanks

  52. Steve January 13, 2017 at 3:44 pm - Reply

    I was looking for an easy recipe to try for my first roast pork and it looks like I’ll be trying this one out this weekend!

  53. Brandy March 17, 2017 at 9:19 am - Reply

    Found this on Pintrest. Looks great. When you wrote 1lb one 3-5 center loin pork roast, is that supposed to mean one 3-5 lb one? I have a tenderloin but it’s only about a pound and a half or so. Wonder if that would work?

    • Barry C. Parsons March 26, 2017 at 11:27 am - Reply

      The only issue with the smaller tenderloin is that it may be fully cooked before you get good caramelization on the glaze. You could try cutting the tenderloin in half and tying the 3 pieces together with lengths of butcher string.

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