Maple Dijon Pork Loin

A succulent pork loin roast coated in a savory-sweet maple and Dijon mustard glaze, roasted to a perfect golden-brown. This dish is simple enough for a weeknight but impressive enough for guests, offering a delightful balance of flavors.

Maple Dijon Pork Loin
  • Prep time: 12 minutes
  • Cook time: 23 minutes
  • Total time: 35 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: American

Ingredients

  • 1 (2-3 pound) boneless pork loin roast
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon pure maple syrup
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1/4 cup chicken broth (optional, for basting)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Pat the pork loin dry with paper towels. In a small bowl, whisk together olive oil, Dijon mustard, maple syrup, chopped rosemary, chopped thyme, salt, pepper, and minced garlic to create the glaze.
  3. Rub the glaze all over the pork loin, ensuring it's evenly coated.
  4. Place the pork loin in a roasting pan or on a baking sheet.
  5. Roast for 20-25 minutes per pound, or until an instant-read thermometer inserted into the thickest part of the roast registers 140-145°F (60-63°C) for medium-rare to medium.
  6. If desired, baste the pork with chicken broth during the last 20 minutes of cooking for added moisture.
  7. Once cooked, remove the pork loin from the oven and let it rest on a cutting board, tented loosely with foil, for 10-15 minutes before slicing.
  8. Slice the pork loin into 1/2-inch thick medallions.
  9. Serve the sliced pork immediately, drizzled with any pan juices.

Tips

  • Use a meat thermometer to ensure the pork is cooked to the desired internal temperature; overcooking will result in dry pork.
  • Allowing the roast to rest is crucial for juicy, tender meat.
  • For a more intense glaze flavor, you can reserve a tablespoon of the glaze mixture and brush it on during the last 10 minutes of roasting.

Frequently Asked Questions

Can I use dried herbs instead of fresh?

Yes, you can substitute dried herbs. Use 1/3 the amount of dried herbs compared to fresh (e.g., 1/3 teaspoon dried rosemary and 1/3 teaspoon dried thyme).

How do I store leftover pork loin?

Store leftover pork loin in an airtight container in the refrigerator for up to 3-4 days. It's delicious served cold in sandwiches or reheated gently.

What can I serve with Maple Dijon Pork Loin?

This dish pairs well with roasted root vegetables, mashed potatoes, a simple green salad, or steamed asparagus.