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
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.