Easy Glazed Brown Sugar and Dijon Pork Loin

ByBarry C. Parsons
84 Comments

Jump to recipe if you like, but be sure to read the whole post for instructional photos & other tips.

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 featured image
Easy Glazed Brown Sugar and Dijon Pork 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.

Dijon mustard in a white bowl
This is a smoother dijon mustard which is perfectly fine to use, but I've used whole grain dijon in the photos.

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.

Brown sugar in metal spoon on bright, marble background
I used dark brown sugar in this recipe, but you can use a lighter type as well. In my experience the darker the sugar, the deeper the flavour.

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 wide shot
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.

 

tock photo of uncooked Centre Loin Pork Roast
Centre Loin Pork Roast, well trimmed.

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.

Easy Glazed Brown Sugar and Dijon Pork Loin image with title text added for social media posts.

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 Glazed Brown Sugar and Dijon Pork Loin image with text
Easy Glazed Brown Sugar and Dijon Pork Loin

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Easy Glazed Brown Sugar and Dijon Pork Loin featured image

Easy Brown Sugar and Dijon Glazed Pork Loin

Yield: 8 Servings
Prep Time: 20 minutes
Total Time: 20 minutes

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

  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 ½ 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.
  7. 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.

Nutrition Information

Yield

8

Serving Size

g
Amount Per Serving Calories 321Saturated Fat 1gCholesterol 147mgSodium 210mgCarbohydrates 18gSugar 17gProtein 47g

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© Barry C. Parsons
Cuisine: French Inspired / Category: Pork

 

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84 Comments

  1. 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!!

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

    1. 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.

  4. 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. 🙂

  5. 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!

  6. 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.

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

  10. 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!

    2. 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.

  11. 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.

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

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

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

  14. 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?

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