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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
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5 from 6 votes

Maple Mustard Roasted Pork Loin

Incredibly moist and flavorful pork loin recipe!
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Main Course
Cuisine: American
Keyword: brined pork loin, pork loin recipe, roast pork
Servings: 12 servings
Calories: 292kcal



  • 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


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


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



  • 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.


  • 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.


  • 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.



Calories: 292kcal | Carbohydrates: 17g | Protein: 34g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 95mg | Sodium: 3404mg | Potassium: 654mg | Fiber: 1g | Sugar: 14g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg