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 centre 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 above shows it perfectly cooked and still juicy at an internal cooked temperature of 160 degrees F.
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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
Trim the fat from the roast, leaving only a quarter inch of fat on top at the most.
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.
Brush the entire surface of the roast with a large grain dijon mustard, then press brown sugar into the mustard, all over the roast.
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.
Baste the roast in the drippings/sauce several times during the cooking time.
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.
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Originally published on October 28, 2009.