Easy Glazed Brown Sugar and Dijon Pork Loin
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.
Originally published January 2013.
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.
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.
Temperature notes for Brown Sugar & Dijon Pork.
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 several years ago.
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.
Got leftovers?
If you have this for a Sunday dinner, cold leftover pork, sliced thinly, makes an excellent, no fuss Monday meal. Serve it with one of our fantastic pasta or potato salads.
You can even make one or two of them in advance on Sunday for a no-effort Monday meal. Who doesn't need more easy meals like that?
Looking for potato or pasta salad side dishes?
Be sure to check out this collection of over 20 Pasta & Potato Salad recipes.
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Easy Brown Sugar and Dijon Glazed Pork Loin
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 savoury glaze that everyone loves.
Ingredients
- 4 lb centre loin pork roast
- 4 tablespoon whole grain Dijon mustard
- ⅔ cup brown sugar
- salt and pepper to season
Instructions
- 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 ½ 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.
- Find a great idea for leftovers just below the 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.
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.
Recommended Products
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.
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CUISINART 7117-14RR Chef's 14-Inch Classic Lasagna Pan with Stainless Roasting Rack, Silver -
ThermoPro TP18 Digital Food Cooking Thermocouple Thermometer Ultra Fast Instant Read Meat Thermometer with Touchable Button for Kitchen BBQ Grill Smoker -
Rock Recipes: The Best Food From My Newfoundland Kitchen
Nutrition Information
Yield
8Serving Size
gAmount Per Serving Calories 321Saturated Fat 1gCholesterol 147mgSodium 210mgCarbohydrates 18gSugar 17gProtein 47g
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.