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Home / Holidays and Events / Thanksgiving Recipes / Main Dishes

Maple Mustard Roasted Pork Loin Recipe

5
/5
1 hour 50 minutes
16 Comments
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By: The Chunky Chefpublished: 12/09/2019

This post may contain affiliate links. Please read my disclosure policy.

This Maple Mustard Roasted Pork Loin is SO moist and flavorful, you'll definitely want seconds!  A simple brine gives the pork such great flavor and texture.  Perfect for a holiday or weekend dinner! #porkloin #pork #roasted #brine #maple #mustard #holidaydinner #weekenddinner #easyrecipe

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 Dinner recipes you’ll definitely want in your dinner rotation!

This Maple Mustard Roasted Pork Loin is SO moist and flavorful, you'll definitely want seconds!  A simple brine gives the pork such great flavor and texture.  Perfect for a holiday or weekend dinner! #porkloin #pork #roasted #brine #maple #mustard #holidaydinner #weekenddinner #easyrecipe

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

Perfect roasted pork loin recipe in cast iron pan with vegetables

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.

Sliced pork loin recipe

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.

Roasted pork loin with maple mustard sauce

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!

BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS FOR TIPS AND REVIEWS.

AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

This Maple Mustard Roasted Pork Loin is SO moist and flavorful, you'll definitely want seconds!  A simple brine gives the pork such great flavor and texture.  Perfect for a holiday or weekend dinner! #porkloin #pork #roasted #brine #maple #mustard #holidaydinner #weekenddinner #easyrecipe

Maple Mustard Roasted Pork Loin

5 from 7 votes
Author: The Chunky Chef
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Calories: 292
Servings: 12 servings
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Incredibly moist and flavorful pork loin recipe!

Ingredients

BRINE

  • 6 cups cold water
  • 1/2 cup maple syrup
  • 1/3 cup kosher salt
  • 3 - 4 Tbsp grated fresh ginger
  • 3 tsp black pepper
  • 1 Tbsp dried rosemary
  • 1/2 tsp red pepper flakes
  • 5 cloves garlic crushed

PORK LOIN

  • kitchen twine
  • 4 lb pork loin trimmed of excess fat
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 Tbsp vegetable oil

SAUCE

  • 1/3 cup dijon mustard
  • 1/3 cup maple syrup

Instructions

PREP WORK

  • Trim pork loin of excess fat, and pat dry. Slide a length of kitchen twine underneath the pork, about 2 inches from the end. Bring the twine up over the sides of the pork and tie it with a double knot on top. Repeat with additional pieces of twine, tying in 2 inch intervals along the length of the pork loin.

MAKE THE BRINE

  • Combine all brine ingredients in a very large resealable plastic bag (I used a 2 gallon size), or large airtight container. Whisk until combined well.
  • Add prepared pork loin to brine, seal bag or container and refrigerate for 8-12 hours. When using a bag, I like to place the bag inside a baking dish, so in case the bag leaks, you won't have a giant mess in your refrigerator, it'll be contained in the dish.

ROAST THE PORK AND MAKE THE SAUCE

  • Preheat oven to 325 F degrees. If using a roasting pan, get it out and lightly spray the rack with cooking spray. If using an oven safe skillet, get it out.
  • Combine mustard and maple syrup in a small bowl, then put 2/3 of the that mixture in a small bowl, set aside for serving at the table later. The remainder of the sauce will be used for glazing.
  • Remove pork from brine and pat very dry. Season pork with 1/2 tsp each salt and pepper. Discard brine.
  • Heat oil in a large, heavy bottomed skillet over MED HIGH heat. Once oil is very hot, add pork and sear about 2-3 minutes per side, until browned.
  • I like to use a cast iron skillet, so I can take the pan directly from the stovetop to the oven. If you prefer a roasting pan, that will work too.
  • Lightly glaze pork with some of the maple mustard sauce. Roast pork for 1 hour 15 minutes.
  • Glaze pork again with maple mustard sauce, then continue to roast another 10 minutes or so. Pork loin is done, and safe, when cooked to an internal temperature of 145 F degrees.
  • Let pork rest 5-10 minutes, then slice and serve with the bowl of maple mustard sauce you set aside earlier.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Video

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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  1. Meagan says

    Posted on 2/10 at 12:41 pm

    Can this be made in a dutch oven?

    Reply
  2. Janel Dube @janel_dube says

    Posted on 9/23 at 1:32 am

    I received a pork roast in my butcher box and didn’t know what to do with it. I love that recipe used stuff I already in the fridge or pantry. I ended up brining for close to 48 hours and the infusion of flavor was evident in the final cook. I skipped trimming any fat and adding twine, and my results were still fantastic. I cooked the pork in a 6qt All-Clad d3 Stainless Sauté Pan. I added carrots & potatoes to the last 30 minutes of the cook time however that wasn’t long enough or hot enough to cook the carrots through. I ended up removing the pork and turned up the oven to 425 and roasted the carrots & potatoes for 20 minutes longer in the pan drippings. If you were attempting to make this a one pan with a root vegetable I’d suggest maybe parboiling them first or placing them in the oven with the pork for the entire 1.5 hours. I think this would make an excellent intimate Easter dinner entree if ham is not your thing. I’d 100% make again.

    Reply
  3. Jill says

    Posted on 5/3 at 7:44 am

    Really enjoy your recipes! I am wondering what the point of the twine is in this recipe? Could I skip it?

    Reply
    • Amanda says

      Posted on 5/3 at 9:15 pm

      So glad you’re enjoying them! Tying the loin with twine not only gives the meat a uniform look, but it helps it cook more evenly. I’ve always tied mine, but I’m sure you could omit it and have good results 🙂

      Reply
  4. John M says

    Posted on 4/4 at 12:13 pm

    Tried this recipe using the slow cooker and it was tender and delicious! The whole family loved that sweet maple flavor. I always like simple and tasty!

    Reply
  5. Jo says

    Posted on 4/2 at 7:01 pm

    I made this yesterday for a mini family reunion (only 8 of us). It was absolutely delicious. I had thought we’d have heaps of leftovers, but there were none. It was beautiful & moist – perfect.
    How can I add photos?
    JoL

    Reply
    • Amanda says

      Posted on 4/2 at 8:30 pm

      I’m SO happy to hear that you all loved this recipe! Unfortunately, this site isn’t equipped for photo uploads in comments, but feel free to upload them on social (facebook or instagram), and tag me 🙂 @thechunkychef on facebook and @the_chunky_chef on instagram

      Reply
  6. Tina Achenbach says

    Posted on 5/6 at 6:22 pm

    Do you roast covered or uncovered?

    Reply
    • The Chunky Chef says

      Posted on 5/6 at 9:22 pm

      I roast uncovered 🙂

      Reply
  7. Sandra says

    Posted on 12/22 at 4:06 pm

    This is really gorgeous! Everyone at my house will be impressed!

    Reply
  8. Erin | Dinners,Dishes and Dessert says

    Posted on 12/11 at 6:40 pm

    This no-fail roasted pork loin looks absolutely delicious! Yummy!

    Reply
  9. Vikki says

    Posted on 12/11 at 2:54 pm

    Beautiful pork, tastes amazing too!

    Reply
  10. Sara Welch says

    Posted on 12/11 at 1:10 pm

    What an amazing looking dinner recipe! Definitely worthy of a restaurant, indeed! Excited to enjoy this for dinner tonight! 

    Reply
  11. Tiffany La Forge-Grau says

    Posted on 12/11 at 12:45 pm

    That is one good looking pork loin! This is such an easy and delicious idea for dinner.

    Reply
  12. Dorothy Reinhold says

    Posted on 12/10 at 9:14 pm

    The flavor that the brine is going to give this pork sounds soooo good! I can’t wait to dig into this one!

    Reply
  13. annie says

    Posted on 12/10 at 3:16 pm

    This is seriously amazing! I can’t wait to make it!

    Reply

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