Easy Brown Sugar and Dijon Glazed Pork Loin

Easy Brown Sugar and Dijon Glazed Pork Loin

This is a very simple recipe for a beautifully glazed pork loin roast. We had this one last night with some country cranberry stuffing, stir fried vegetables and roasted garlic potatoes. I use this method all the time for baked ham but decided to try it with a pork loin roast and it was succulent and delicious. Well worth trying.

• whole grain Dijon mustard
• brown sugar
• salt and pepper to season

Trim the fat from the roast, leaving only a quarter inch of fat on top at the most. Season the pork loin with salt and pepper and open roast the pork on a rack in a 425 degree F oven for 1/2 hour.

Brush the entire surface of the roast with a large grain dijon mustard, then press brown sugar into the mustard, all over the roast. Return the roast to the oven, reduce the heat to 375 degrees F. Continue to roast until the internal temperature of the roast hits between 145 to 160 degrees F on a meat thermometer. NOTE: This roast was cooked to 160 degrees which is about right for well done. The US Dept of Agriculture revised the safe cooking temperature of pork loin to 145 degrees a couple of years ago but at that temperature the meat will still be a little pink which is perfectly fine but many people will not prefer it pink.

Baste the roast in the drippings/sauce several times during the cooking time.

Let the roast rest for 10 minutes before carving and serving.

Originally published on  October 28, 2009.

Easy Brown Sugar and Dijon Glazed Pork Loin