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Easy Brown Sugar Dijon Glazed Pork Loin Recipe

Easy Brown Sugar Dijon Glazed Pork Loin

A boneless pork loin roast is coated in a sweet-tangy brown sugar Dijon glaze with garlic, herbs, and a touch of vinegar or lemon juice. It makes 6 to 8 flavorful servings for an easy family dinner or special weekend meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Pork
  • 1 2 1/2- to 3-pound roast Boneless pork loin roast
Brown Sugar Dijon Glaze
  • 1/2 cup Packed light brown sugar
  • 1/4 cup Dijon mustard
  • 2 tablespoons Olive oil
  • 2 cloves Garlic, finely minced
  • 1 tablespoon Apple cider vinegar or lemon juice
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1/2 teaspoon Dried thyme or Italian seasoning
Optional Ingredient
  • 1 tablespoon Low-sodium soy sauce

Method
 

Step-by-Step
  1. Heat the oven to 375°F and line a roasting pan or baking dish with foil. Pat the pork loin dry, trim only thick areas of surface fat, and leave a thin layer for flavor and moisture.
  2. Whisk the brown sugar, Dijon mustard, olive oil, garlic, vinegar or lemon juice, kosher salt, black pepper, and thyme together in a bowl. Add the optional soy sauce if you want a deeper savory taste.
  3. Place the pork fat-side up in the prepared pan. Brush it generously with about two-thirds of the glaze, reserving the rest for the end of roasting.
  4. Roast for 60 to 75 minutes, depending on the roast's size and shape, until the thickest part reaches about 140 to 145°F on an instant-read thermometer.
  5. Brush the reserved glaze over the pork during the last 10 to 15 minutes. If desired, broil for 1 to 2 minutes to caramelize the surface, watching closely because the brown sugar can burn.
  6. Transfer the roast to a cutting board, tent it loosely with foil, and rest for 10 to 15 minutes. Slice across the grain and serve warm.

Notes

USDA guidance is to cook whole-muscle pork to a minimum internal temperature of 145°F followed by a 3-minute rest. This roast may remain slightly pink in the center at that temperature, which is normal. Store leftovers covered in the refrigerator and reheat gently to avoid drying the pork.