Maple Mustard Roasted Pork Loin Recipe (2024)

Soaked overnight in a fabulous maple herb brine, pan seared and roasted to perfection, all while being glazed with a mouthwatering maple mustard sauce… hands down, the best pork I’ve ever made! Great for the holidays or a weekend dinner, this roasted pork loin is MUCH simpler to make than it sounds, and you’ll love the results!

This no-fail roasted pork loin is a winner when it comes to holiday dinners, and/or a family weekend dinner! We love hearty main courses, like my Pan Seared Porcini Steak, and French Onion Pork Chops. This is one of my Dinnerrecipes you’ll definitely want in your dinner rotation!

ROASTED PORK LOIN RECIPE

Well, I finally did it. I made the perfect roasted pork loin. I’ve tried many before, and could never get the perfect texture, and with the most flavor. The trick is to brine the pork, and make a luxurious sauce!

In fact, even those in my family who aren’t huge pork fans LOVED this recipe. My 6 year old son had fourths. Yes, you read that correctly… fourths!

He’s even been asking about it again, even though we just had it not that long ago, so I think we have a winner!

HOW TO MAKE A ROASTED PORK LOIN

Don’t let the steps and long recipe down below scare you, a lot of it is hands-off time.

1. Tie the pork with twine
2. Brine the pork
3. Pat pork dry and discard marinade
4. Sear pork in skillet
5. Glaze with sauce, then roast pork
6. Glaze again and roast another 10 minutes
7. Let rest for 5-10 minutes, then slice and serve

COOKING TIPS FOR PORK LOIN

• Don’t skimp the brine or sear – I know, I know, they’re extra steps and it’s so tempting to just skip them. But for the BEST roasted pork loin, you’ll need those to bring moisture and great flavor.
• Use an oven-safe skillet – if you have one, use it here, since you’ll have less dishes to wash.
• Check the temperature – the secret to an amazing pork loin is all in the temperature. Pork should be cooked to at least 145 F degrees, and the only way to be sure, is to check 🙂
• Make sure you have the right cut of meat– there are two cuts of meat that have similar names, pork loin, and pork tenderloin.

WHAT IS THE DIFFERENCE BETWEEN PORK LOIN AND PORK TENDERLOIN

While the names may sound similar, they’re in fact, very different cuts of meat. They’re not cut from the same part of the animal, and are cooked differently.

Pork tenderloins are long and thin, with minimal fat. They are sometimes packaged in 2 packs at grocery stores. Tenderloins should be cooked at higher temperatures, and for shorter amounts of time.

Pork loins are wide and covered with a thicker fat cap. Loin should be seared, then cooked a lower temperature for longer periods of time.

VARIATIONS OF THIS RECIPE

• Make it a one-pan meal – the last 30-40 minutes of roasting time, toss some sliced baby potatoes, baby carrots, halved brussels sprouts, diced butternut squash, etc, with a little olive oil and salt and pepper. Add them around the pork loin and let them roast the rest of the way with the pork!
• Use a pork tenderloin instead – if you’re in a hurry, you can swap out the larger pork loin, for a smaller pork tenderloin. In fact, I like to use two of them. They’re generally about 1/2-1 lb each. Roast at 400 F degrees for 35-45 minutes, or until pork is cooked to an internal temperature of 145 F degrees.

MAKING THIS PORK LOIN IN A SLOW COOKER

This recipe also works really well in the slow cooker, which is perfect for when you want an amazing dinner, but need it ready when you get home.

• For the best texture and flavor, I still recommend brining the pork, and searing it. The sear gives it a great caramelization which equals great flavor. I know it’s an extra step, but worth it!
• Prepare the pork the same way you would for an oven roast, but add it to a slow cooker. Top with about half the maple mustard sauce, and a small splash of chicken broth or water.
• Cover and cook on LOW for 6-8 hours. Pork is done when the internal temperature reads at least 145 F degrees.
• This method will produce a pork that may not slice, but may end up shredding, much like when you make a pulled pork.

MAKING A PORK LOIN AHEAD OF TIME

I don’t recommend roasting pork loin ahead of time, as it will inevitably be less moist and tender, compared to when you make it fresh. However, you can make the brine a day ahead of time, as well as the maple mustard sauce, which cuts down quite a bit on your prep and hands-on time.

STORAGE

Pork loin should be kept refrigerated in an airtight container, and leftover should be consumed within 3-4 days.

SPECIAL EQUIPMENT FOR THIS RECIPE

1. Cast Iron Skillet –
2. Roasting Pan –
3. Internal Meat Thermometer – the key to a great roast is to use a meat thermometer! This one is inexpensive, accurate, and so quick! If you prefer a thermometer that stays in the meat and can alert you when the meat has reached a set temperature, try this ThermoPro!

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