A glazed pork loin roast is the ultimate centerpiece dinner: it looks and tastes like it came from a high-end bistro, yet it is remarkably straightforward to prepare at home. Because a center-cut pork loin is a lean, tender cut of meat, the secret to success is a high-flavor glaze that caramelizes in the oven while locking in moisture.
Here is a foolproof recipe for a Maple-Mustard Glazed Pork Loin Roast with a savory-sweet crust.
Ingredients
The Roast:
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1 center-cut pork loin roast (approx. 2 to 3 lbs, tied if necessary for even cooking)
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1 tbsp olive oil or avocado oil
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2 cloves garlic, minced
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1 tsp dried rosemary or thyme
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1 tsp kosher salt
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½ tsp freshly cracked black pepper
The Caramelized Glaze:
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⅓ cup pure maple syrup (or honey)
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2 tbsp Dijon mustard (adds a wonderful savory bite)
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1 tbsp apple cider vinegar or balsamic vinegar (for brightness)
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1 tbsp low-sodium soy sauce or tamari (for depth)
Instructions
1.Prep and Preheat:Preheat your oven to 375°F (190°C) and pat the pork loin completely dry with paper towels to ensure a good sear.
Preheat your oven. Take your pork loin out of the fridge about 20 minutes before cooking so it comes to room temperature. Pat it thoroughly dry with paper towels—this is the secret to getting a great crust.
2.Mix the Glaze:Whisk maple syrup, Dijon mustard, apple cider vinegar, and soy sauce in a small bowl until smooth.
In a small mixing bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and soy sauce. Set aside a small portion of the glaze in a separate dish to serve at the table if desired.
3.Season and Sear:Rub the pork with oil, minced garlic, herbs, salt, and pepper, then sear in an oven-safe skillet over medium-high heat until golden brown on all sides.
Rub the pork loin all over with olive oil, minced garlic, salt, pepper, and dried herbs. Heat an oven-safe skillet (like cast iron) over medium-high heat. Sear the roast for 2 to 3 minutes per side until a rich, golden-brown crust forms.
4.Glaze and Roast:Brush a generous layer of the glaze over the seared pork loin, then transfer the skillet to the preheated oven.
Generously brush the maple-mustard glaze all over the top and sides of the pork loin. Transfer the skillet directly into your 375°F oven. Roast for about 20 to 25 minutes per pound, or until a meat thermometer inserted into the thickest part reads 140°F to 145°F (60°C to 63°C).
(Tip: Brush an extra layer of glaze on during the last 10 minutes of roasting for maximum caramelization!)
5.Rest and Slice:Remove from the oven, tent loosely with foil, and let rest for 10 minutes before slicing into medallions.
Transfer the roast to a cutting board and tent it loosely with aluminum foil. Let it rest undisturbed for 10 minutes—this allows the juices to redistribute evenly throughout the meat. Slice into thick medallions and serve with the pan juices!
