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 & savoury glazed, perfectly roasted dijon pork centre 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 savoury 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.
Easy Glazed Brown Sugar and Dijon Pork Loin
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 above shows it perfectly cooked and still juicy at an internal cooked temperature of 160 degrees F.
Easy Glazed Brown Sugar and Dijon Pork Loin
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- 4 lb centre loin pork roast
- 4 tbsp whole grain Dijon mustard
- 2/3 cup brown sugar
- salt and pepper to season
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Trim the fat from the roast, leaving only a quarter inch of fat on top at the most.
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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.
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Brush the entire surface of the roast with a large grain dijon mustard, then press brown sugar into the mustard, all over the roast.
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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.
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Baste the roast in the drippings/sauce several times during the cooking time.
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Let the roast rest for 10 minutes before carving and serving.
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.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Originally published on October 28, 2009.
Yum! This looks absolutely delicious! I can’t wait to try this recipe!
http://foodmonger60.blogspot.com/
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!
I AM GOING TO TRY THIS TOMORROW.LET YOU KNOW HOW IT TURN OUT.IT LOOK GOOD.
Making this for dinner 🙂
Dinner tonight thanks to you and pinterest!
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!
At any point do you cover it?
No. that would ruin the glaze
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
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!!!
This looks quite tasty! Love the sweet outer crust =)
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
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.
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!
Thant is a great idea Bobbi!
How long does it cook for? I dont have a thermometer
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.
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!!
What a great idea.
Oh my goodness!! What a glorious find! Smells delisous and looks and tastes amazing!! Thanks:)
Such and easy and impressive recipe. My favourite kind.
how much brown sugar and Dijon do you use?
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.
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. 🙂
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!
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.
I made this for dinner tonight, it was fantastic. Roasted some potatoes along with and they were also delicious.
Thanks!!
Sounds great. I love roasted potatoes too.
Can you do this pork on Convection?
I used convection roast.
Should this be covered with foil while baking?
No. That will create steam and the glaze will not work.
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!
This recipe has to be open roasted to work. Crockpots braise meat, not roast.
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.
What type of liquid did you use at the bottom of your crockpot? Thanks!
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.
So glad to be a small part of your celebrations. It is a fantastically simple and delicious recipe. No doubt why its so popular!
Just wondering if I could use spicy brown mustard instead. It is all I have on hand.
I certainly would. This should work well with any mustard.
I am going to be using 2lbs pork tenderloin. Wondering how long I would cook it for? Thank you
Pork is always best cooked using a meat thermometer. 140-160 is the recommended range.
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?
Now you’ve got me thinking! I think it would.
Made this twice in one week! So good!
Best pork roast I’ve ever cooked! Big hit for Sunday dinner.
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.
The cook time at the top says 20 minutes. The actual recipe says 30 minutes plus an unknown amount of time.
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.
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.
if roasting potatoes for entire meat cooking time, would you leave them whole?
That really depends on the size of the potatoes. A medium size potato? Yes.
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! !!!!
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.
Wow! !!!!!this sounds awesome going to try this soon..thanks.
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!
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.
Made this tonight for dinner, EXCELLENT!!! Moist, tender and tasty.
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?
Consider a brining method like in this recipe. You could add a little dijon to the brine as well. http://www.rockrecipes.com/maple-applesauce-on-herb-roasted-pork/
I have made this several times…love it!!! Sooooo easy and soooooo good!!!
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!
Do I cover whole cooking? !
Definitely not. This creates steam making it impossible to glaze the roast.
I have a rotisserie, will it be possible to cook it in that? Dying to try this one
I’d be sceptical about the glaze falling off.
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 155° and it was slightly pink and tender. This is now in my “go to” board. Yummy!!!
So glad you liked it!
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.
Can this be frozen once cooked?
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?
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 🙂
So glad to hear you like what we do around here Edna! Happy New Year!
can i substitute a boneless pork crown roast for this recipe
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.
I made this with a rib roast and it was delicious! I followed the instructions as written and cooked it for about an hour with glaze.
When you say roast on rack can you put it ion a rack
With a pan under neath to catch drippings
Thanks
Yes.
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!
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?
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.
So, I made this on Sunday. I let it rest for 15 minutes. The first 3 slices were nice and moist but everything after that was dry.
The outside….sooo delicious!
Any way, is there any way to salvage the rest of my 5lb Pork Loin?
Any recipes for left overs?
Odd. That sounds like the opposite of what it should be. Ends are generally drier than centres of roasts. Did you use a meat thermometer? There are a couple of leftover pork ideas on the website including a pork chimichangas recipe.
Wow!! I’ve made this once before and it was amazing. Just finished the first phase of my second attempt! I’m certain it will be as amazing as the last one was. Thanks for the super easy go-to recipe. It’s a family favorite for sure.