The flavors in this one-dish maple mustard pork loin roast are absolutely incredible, and it’s just perfect for a weeknight dinner or special get together. It’s cooked together with roasted mixed vegetables for a completely Paleo, gluten free friendly, and kid-friendly dinner!
About the Recipe
Without fail, every time I cook this recipe, the smell fills the whole hours and our mouths start watering! Even my husband, working remotely from his office upstairs, texted me to say, “Whatever you’re cooking down there, I want it!”
I pulled together this dish on a whim a few weeks ago after I got my Porter Road delivery, and when I shared it on my Instagram stories, the response was phenomenal… everybody wanted the recipe! Well, I tested and perfected it, and now here it is: Maple Mustard Pork Loin!
What I love most about this Maple Mustard Pork Loin is that works on a few levels. It’s special enough for a holiday get together or dinner party, and simple enough for a busy weeknight!
I love it so much I’m actually thinking about tossing the turkey for next Thanksgiving and making this instead. What do you think, is that a great idea or what?
- Boneless Pork Loin Roast.
- Herbs & Spices: Dried rosemary, garlic powder, salt, and pepper.
- Maple Syrup. Use 100% maple syrup. Alternately, you can substitute honey, which will also be fabulous!
- Grainy Mustard or dijon mustard.
- Olive Oil
- Vegetables: You can use any combination of root vegetables. I like to use white potatoes, sweet potatoes, butternut squash, turnips, carrots, or acorn squash, and then dice an apple and an onion to include in the mixture as well.
Step by Step Instructions
- Do the prep work. Preheat the oven. Dice the vegetables and toss them with oil, salt and pepper. Pat the pork loin dry with some paper towels, then rub it with the oil and pork seasonings.
- Cook the roast. Transfer the vegetables to a shallow roasting dish or casserole dish. Set the pork loin on top. Rub the pork loin with oil, rosemary, garlic powder, and salt and pepper. Bake at 400 F for 55-65 minutes, depending on the size of your roast.
- Check for doneness. Use a meat thermometer to check the internal temperature. It should be 145F when it’s done. Take the pork out of the oven and turn the broiler on.
- Glaze and finish the roast. Normally a pork loin roast would be seared and then roasted, but because we want the glaze on this roast to be caramelized and bubbly, I wait until the end and then broil the top. Mix the maple syrup and mustard together in a small dish. Brush all of the maple mustard glaze onto the top and sides of the pork. Return to the oven for about 3 minutes (depending on how hot your broiler is), to caramelize the glaze.
- Serve. Allow the roast to rest for about 10 minutes before slicing. Serve with potatoes and any other sides you like!
Pork tenderloin and pork tenderloin are not the same cut of meat. I learned from the expert butchers at Porter Road that the pork loin is larger, cut from the the whole chop section of the animal, and it has a large, flavorful fat cap on the top. Tenderloin is smaller and leaner, taken from the top of the pig. It cooks much faster than pork loin and can dry out easier, so beware of overcooking.
This recipe is written for a pork loin roast, but you can adapt it to a pork tenderloin! Follow the instructions in the recipe card so make sure your tenderloin comes out perfectly cooked and juicy!
Absolutely! If using a pork tenderloin cut of meat, brush the maple and mustard mixture over the pork before cooking. Preheat the oven to 400 Fahrenheit, then roast for about 20 minutes or until the internal temperature reaches 145 Fahrenheit. Remove from the oven, allow the pork to rest, and cook the vegetables for another 15 minutes, or until soft on the inside and crispy on the outside.
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Maple Mustard Pork Loun and Roasted Vegetables
- 2.5 lbs. pork loin roast
- 3 Tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon minced fresh rosemary or substitute 1/8 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Maple Mustard Glaze
- 1/4 cup maple syrup
- 1.5 Tablespoon grainy mustard or dijon mustard
- 6 cups mixed root vegetables any combination of carrots, potatoes, sweet potatoes, turnips, acorn squash and butternut squash.
- 1 diced apple optional
- 1/4 cup diced red onion optional
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Do the prep work
- Preheat your oven to 375 Fahrenheit. Dice the vegetables, onion, and apple, if using. Place the vegetable mixture to a bowl and toss with oil and seasonings. Pour into the bottom of a medium sized casserole dish or roasting pan.
- Pat the pork loin roast dry with a few paper towels. Set the pork loin on top of the vegetable mixture, with the fat cap facing up. Drizzle the pork with oil and seasonings, and rub all over the top and sides of the pork roast so it's coated evenly.
Cook the Dish
- Set the dish in the oven for 60 minutes, until the internal temperature reaches 145F, depening on the size of your roast. Remove from the oven and turn the broiler on.
- Turn the broiler on. While it heats up, mix the maple syrup and mustard together in a small bowl. Brush it all over the top and sides of the roast.
- Place the dish under the hot broiler and let it cook for about about 2 minutes, just to caramelize the glaze. Remove from the oven.
- Allow the roast to rest for 10 minutes before slicing. Season to taste with a little salt and pepper, and serve with the vegetables and a spoonful of the drippings from the bottom of the casserole dish.