Maple Mustard Pork Loin Roast

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When you want a hearty kid-friendly meal that’s easy to make, this pork loin roast is a must-make! It’s equally perfect for a weeknight dinner or special occasion. Slow roasting is the key to developing deep, rich flavors – let me show you how easy this recipe is to make!

Without fail, every time I make this recipe, the smell fills the whole house, 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!”

Why You’ll Love This Recipe

If you don’t want to stand over the stove and make dinner, roast recipes are ideal. There really isn’t much prep time involved, whether it’s a pork loin roast, a roast chicken, or a classic beef pot roast.

In this case, once the pork and vegetables are in the oven, just let them do their thing. Meanwhile, you do your thing! Help the kids with homework, set the table, or sit down and relax!

In fact, this meal is so perfect for entertaining, you may want to drop the turkey from the next Thanksgiving dinner and make pork roast instead. What do you think, is that a great idea or what?

Recipe Ingredients

• Boneless Pork Loin Roast: It’s important to know that a loin roast and pork tenderloin are not the same cut of meat. I learned from the expert butchers at Porter Road that a pork loin roast is larger, cut from the the whole chop section of the animal. The cut has a large, flavorful fat cap on the top.
  In comparison, pork tenderloin is smaller and leaner, taken from the top of the pig. Due to its small size, a tenderloin cooks much faster than a loin roast
• Vegetables: You can use any combination of root vegetables you like. I typically use a combination of several, depending on what’s already in the house.
  
  Good options include white potatoes, sweet potatoes, butternut squash, turnips, carrots, and acorn squash. I also dice an apple and an onion to include in the mixture as well.

Generally speaking, it isn’t necessary to marinate a loin roast, but that doesn’t mean you can’t! For a bit of additional mustard flavor, you can marinate the raw meat in Dijon vinaigrette for a few hours.

How to Cook a Pork Loin Roast

There are just a few quick prep steps involved before the pork and veggies can go into the oven.

1. 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.

2. Cook the roast. Transfer the vegetables to a shallow roasting dish or casserole dish. Set the pork loin roast on top of them. Rub the pork with oil, rosemary, garlic powder, and salt and pepper. Bake at 400°F. for 55-65 minutes, depending on the size of your roast.
3. 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.
4. Glaze and finish roasting. 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.
5. Rest, slice, and serve. Allow the meat to rest for about 10 minutes before slicing. Serve with potatoes and any other sides you like!

Serving Suggestions

One nice thing about this pork loin recipe is that root veggies are a part of it! If you want another dish to go with it, you could serve the meal with a healthy side like broccoli or some cauliflower mashed potatoes.