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
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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.

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83 Comments on "Easy Glazed Brown Sugar and Dijon Pork Loin"

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Lindsey
Guest

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

http://foodmonger60.blogspot.com/

Q.
Guest

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!

Anonymous
Guest

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

Saltsea
Guest

Making this for dinner πŸ™‚

Kristie
Guest

Dinner tonight thanks to you and pinterest!

Kim
Guest

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
Guest

At any point do you cover it?

Dede
Guest

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

Anonymous
Guest

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!!!

Peggy G.
Guest

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

Anonymous
Guest

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

Jacqueline Salvaterra
Guest

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.

Bobbi
Guest

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!

Barry C. Parsons
Guest

Thant is a great idea Bobbi!

Anonymous
Guest

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

Barry C. Parsons
Guest

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.

Barbara Clancy
Guest

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!!

valarie
Guest

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

ashley
Guest

how much brown sugar and Dijon do you use?

kelly
Guest

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™‚

Anita
Guest

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!

patti
Guest

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.

Carolyn
Guest

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

Rhona
Guest

Can you do this pork on Convection?

candee
Guest

Should this be covered with foil while baking?

Gina
Guest

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!

Robin
Guest

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.

RL
Guest

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.

Abby Davis
Guest

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

Julie Rojano
Guest

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

deborah
Guest

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?

Marcia
Guest

Made this twice in one week! So good!

Carolyn
Guest

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

SHERRY
Guest

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.

Lora
Guest

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

Erien
Guest

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.

Diana W
Guest

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

Tammy
Guest

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! !!!!

Helen
Guest

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

Tabitha
Guest

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!

Sam
Guest

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.

Sharon
Guest

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

Jenn
Guest
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… Read more »
Denise
Guest

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

Susan
Guest

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!

Natalie
Guest

Do I cover whole cooking? !

Bruce
Guest

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

Lori Blitz
Guest

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!!!

Lorie Bell
Guest

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.

Eloise
Guest

Can this be frozen once cooked?

Edna
Guest

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™‚

Cindy
Guest

can i substitute a boneless pork crown roast for this recipe

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