Maple Dijon Pork Loin with Glossy Maple Glaze

Maple Dijon Pork Loin

Boneless pork loin roasts uncovered until browned, then gets a maple-Dijon glaze during the latter part of cooking. After a short rest, cut it into thick slices and spoon warm glaze over the cut faces for a glossy, sweet-tangy finish.

This method is designed for a 2 1/2-pound loin roast, not pork tenderloin. Roast thickness and starting temperature affect the timing, so use a thermometer to decide when the pork is done.

Ingredients for Maple Dijon Pork Loin

• 1 boneless pork loin roast, about 2 1/2 pounds (1,150g)
• 1 teaspoon kosher salt, adjusted for your salt brand
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon finely chopped fresh rosemary
• 1/3 cup pure maple syrup (105g)
• 3 tablespoons Dijon mustard (45g)
• 1 tablespoon apple cider vinegar
• 2 teaspoons reduced-sodium soy sauce
• 1 tablespoon chopped fresh parsley

Yield: 6 to 8 servings. Time: About 15 minutes prep, 55 to 75 minutes roasting, and a 10- to 15-minute rest.

How to Roast Maple Dijon Pork Loin

1. Preheat and season: Heat the oven to 350°F (175°C). Pat the pork dry and place it in a shallow roasting pan or rimmed baking pan with room around it. Season all over with the salt, pepper, and rosemary. Do not add water to the pan or cover the roast.
2. Mix and divide the glaze: Whisk together the maple syrup, Dijon, vinegar, and soy sauce. Pour about half into a separate clean container for the finishing sauce. Use the other half for brushing the pork, and never return a brush or utensil used on the pork to the reserved sauce.
3. Roast, then glaze: Roast uncovered for about 30 minutes. Brush the top and sides with the portion designated for the roast, then return it to the oven. Keep the reserved finishing sauce out of the roasting pan.
4. Check the center: Begin checking the thickest center with an instant-read thermometer at about 45 minutes of total roasting time. Remove the pork when it reaches 145°F (65°C). A 2 1/2-pound roast may take about 55 to 75 minutes total; a particularly thick roast can take longer. The outside should be browned and the glaze shiny, not blackened.
5. Rest and finish the sauce: Transfer the pork to a cutting board and rest for 10 to 15 minutes. Meanwhile, gently simmer the untouched reserved glaze in a small saucepan over low to medium-low heat for 2 to 3 minutes, stirring, until it lightly coats a spoon but still flows easily. Do not mix scorched pan residue into the sauce.
6. Slice and serve: Cut across the grain into slices about 3/4 inch thick. Loosely overlap them on a platter, spoon the warm glaze over the exposed cut faces, and scatter the parsley lightly over the top.

Pork Loin vs. Pork Tenderloin

Choose a boneless pork loin roast around 2 1/2 pounds. Pork tenderloin is much thinner, so this roasting window does not apply to it. Even among loin roasts, thickness affects how quickly the center cooks. Check the temperature rather than judging doneness by the pork’s color.

Keeping the Maple Glaze Spoonable

Brushing the roast after its first 30 minutes limits how long the maple syrup spends in the oven. The separately reserved glaze gives the sliced pork a glossy sauce without relying on darkened pan drippings. If the simmered sauce becomes too thick, stir in a teaspoon or two of water and warm it briefly over low heat.

Serving and Storing Leftovers

Serve the glazed slices with mashed potatoes or roasted root vegetables and a green salad or simply cooked vegetables. For another maple-glazed main, try Maple Glazed Ham.

Refrigerate leftover pork promptly in an airtight container for up to 3 to 4 days, with extra sauce alongside it or in a separate container. Rewarm slices gently, covered with a little sauce or water to limit drying, and heat them thoroughly.

Leftover slices can also be wrapped airtight with a little sauce and frozen. Thaw them in the refrigerator before reheating; quality is best if they are not frozen for an extended period.

Nutrition

Approximate nutrition per serving, based on 8 servings: 240 calories, 30g protein, 8g fat, and 9g carbohydrates. Approximate values per 100g of finished pork with glaze: 190 calories, 24g protein, 6g fat, and 7g carbohydrates. Values vary with the roast’s fat content, cooking loss, and how much glaze is served.