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+ servings
The cooked sliced pork on a large plate served with mixed roasted vegetables.

Maple Mustard Pork Loun and Roasted Vegetables

A perfect weeknight dinner or meal for a special get together or holiday. It's all cooked in one dish for a complete Paleo, gluten free friendly, and kid-friendly dinner!
Course Dinner, Main Course
Cuisine American
Keyword Paleo Dinners, Sheetpan Dinner
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Resting Time 10 minutes
Total Time 1 hour 35 minutes
Servings 6 servings
Calories 511kcal


Pork Loin

  • 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.



Pork Tenderloin Adaptation: 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.


Calories: 511kcal | Carbohydrates: 38g | Protein: 44g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 119mg | Sodium: 441mg | Potassium: 1278mg | Fiber: 7g | Sugar: 18g | Vitamin A: 16IU | Vitamin C: 24mg | Calcium: 76mg | Iron: 2mg