Maple Mustard Roasted Pork Loin Recipe (2024)

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By: The Chunky Chefpublished: 12/09/2019

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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!

Maple Mustard Roasted Pork Loin Recipe (1)

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

Maple Mustard Roasted Pork Loin Recipe (2)

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.

Maple Mustard Roasted Pork Loin Recipe (3)

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.

Maple Mustard Roasted Pork Loin Recipe (4)

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!

Maple Mustard Roasted Pork Loin Recipe (5)

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

Maple Mustard Roasted Pork Loin Recipe (6)

Maple Mustard Roasted Pork Loin

5 from 7 votes

Author: The Chunky Chef

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!

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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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Leave a Comment

  1. Meagan says

    Can this be made in a dutch oven?

    Reply

  2. Janel Dube @janel_dube says

    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

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

    Reply

    • Amanda says

      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

    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

    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

      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

    Do you roast covered or uncovered?

    Reply

    • The Chunky Chef says

      I roast uncovered 🙂

      Reply

  7. Sandra says

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

    Reply

  8. Vikki says

    Beautiful pork, tastes amazing too!

    Reply

  9. Sara Welch says

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

    Reply

  10. Tiffany La Forge-Grau says

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

    Reply

  11. Dorothy Reinhold says

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

    Reply

  12. annie says

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

    Reply

Maple Mustard Roasted Pork Loin Recipe (2024)

FAQs

What is the secret to tender pork loin? ›

If you're not confident in your cooking skills, there is one foolproof way to guarantee your pork ends up on the tender side, even if you cook it too long: Soak it in a brine or a marinade. According to Hazel, these kinds of preparations always produce the most tender outcomes.

Does pork loin get more tender the longer you cook it? ›

At 400 degrees F, a 1-pound pork tenderloin will cook in 8 to 10 minutes after being seared on the stove. Unlike tough, fatty cuts of meat (like the shoulder used for Slow Cooker Pulled Pork), leaner cuts like pork tenderloin do not become more tender the longer they cook. Use a meat thermometer to be sure.

Should pork loin be seared before roasting? ›

The goal of any pork loin roast should be two-fold: a crisp crust and a rosy, juicy interior. Skipping a pan sear before roasting all but guarantees you'll miss out on the former.

Is mustard a good binder for pork loin? ›

For a pork tenderloin, I like to use mustard to bind the spices to the meat. If you don't use mustard, oil works well! For this one, I used a good amount of salt and pepper, several pinches of paprika, three of rosemary, and a pinch each of garlic and onion powder. The mustard is just a few teaspoons.

How do I cook a pork loin so it doesn't dry out? ›

Grilling
  1. First, use a high-heat area to quickly brown the meat on all sides. ...
  2. Next, move the loin to a low-heat area of the grill and cover it with foil.
  3. Now, you can roast the pork using indirect cooking for approximately one to one and a half hours, or about 20 minutes per pound of meat.
Oct 3, 2023

What is the best cooking method for loin? ›

CG: Roasting is the most natural way to cook a pork loin, and it's the easiest and the quickest to get into the oven. I like to sear the outside and then roast it, or you can just roast it as is. The indirect method of cooking preserves pork loin's inherent juiciness and tenderness.

What tenderizes pork the best? ›

Using the gradual, moist heat of a stew pot, pressure cooker, or slow cooker can give you pork so tender that you don't need a knife to eat it. Stewing generally involves cooking the meat for long periods of time at low heat while it's submerged in a mixture of liquid and solid ingredients.

How do you keep pork moist when baking? ›

Brine Them! After you bring your pork chops home, time to brine! Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop. Even a quick 30-minute brine (or up to four hours) makes a big difference.

What temp is pork loin most tender? ›

It turns out that 145° is a safe internal temperature and will give you a much juicier, more tender piece of meat (note that ground pork should still be cooked to 160°).

Is it better to cook a pork loin at 350 or 400? ›

Doing this will help the pork loin from becoming dry and tough. First, wait until your oven is preheated. Once your oven is at 400° F place the loin inside and cook for 10 minutes. After 10 minutes take the loin out and lower the oven temperature to 350 ° F and cook the loin for another 20 minutes per pound of meat.

Should you oil pork before roasting? ›

Drizzle the olive oil over the pork rind and the meat, rubbing it in with your fingers for best results (if you need more oil, add more). Season the rind with a generous amount of sea salt (about 1 tablespoon). Transfer pork to a roasting dish and roast for 50 minutes, or until the rind crackles.

Should I brown pork loin before baking? ›

For the best, juiciest pork tenderloin, sear the pork on all sides in a skillet before finishing it in the oven. The spice blend you use is up to you (we love using a this steak seasoning or fresh herbs like rosemary and thyme).

What does mustard do to pork? ›

The mustard actually works to tenderize the meat and you will notice little more than a thin crust of it over the surface of the meat. In fact, mustard can help to produce the crust that is so sought after in traditional barbecue.

Why do you coat pork in mustard? ›

Mustard is a common ingredient in barbecue cooking, and it's commonly “slathered” onto pork butt or ribs before the application of rub. Most people report that they cannot taste the mustard after cooking, so why use it in the first place? One reason is that mustard acts like glue to hold the rub on the meat.

Do you put mustard on pork? ›

It's good to add a binder, which helps the rub stick to it. This can be olive oil, yellow mustard, or a spray oil like duck fat. For pork butt I usually go with mustard. It doesn't add any flavor to the finished product, but I like the way it holds the rub and the color it gives to the exterior early in the cook.

How do you tenderize pork loin quickly? ›

A brine is essentially just salt and water. It helps prevent moisture loss during cooking, and the salt also helps tenderize the meat from the inside out. If you want an extra juicy piece of pork, brine it before cooking. You can make an effective brine just with salt and water, but additional seasonings do help.

How do Chinese make pork so tender? ›

How do you tenderise pork for stir fry? Velveting is a Chinese technique that helps keep meat tender during stir frying. Adding cornstarch and bicarb to your meat during the marinating process helps to coat your meat, giving it a velvety feel that makes the meat feel extra soft.

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