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
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. https://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.