Maple and Mustard Pork Roast
Elevate your dinner table with this irresistibly flavorful Maple and Mustard Pork Roast, a perfect blend of savory, sweet, and aromatic flavors. This tender, juicy pork loin roast is coated in a mouthwatering glaze made from Dijon mustard, pure maple syrup, minced garlic, and fresh rosemary, creating a delicious caramelized crust as it roasts to perfection. With the addition of chicken or vegetable stock, the roast stays moist while developing a rich pan sauce for a finishing touch. Ready in just 15 minutes of prep and ideal for cozy family gatherings or elegant dinner parties, this dish strikes the perfect balance of simplicity and sophistication. Serve it warm, topped with the optional reduced pan sauce, for a show-stopping centerpiece that will leave your guests asking for seconds. Keywords: maple and mustard pork roast, pork loin recipe, easy pork roast dinner, sweet and savory pork roast.
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Recipe Information
Ingredients
- 3 lbs Pork loin roast
- 3 tbsp Dijon mustard
- 4 tbsp Maple syrup
- 4 Garlic cloves, minced
- 1 tbsp Fresh rosemary, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
- 1 cup Chicken or vegetable stock
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix together Dijon mustard, maple syrup, minced garlic, chopped rosemary, salt, and black pepper to make the glaze.
Pat the pork loin roast dry with paper towels and rub it with olive oil to help the glaze adhere.
Place the roast in a roasting pan or oven-safe skillet, fat side up. Spoon the glaze over the pork loin, covering it evenly.
Pour the chicken or vegetable stock into the bottom of the roasting pan to keep the meat moist and help create a flavorful pan sauce.
Roast the pork in the preheated oven for approximately 20-25 minutes per pound, or until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer.
During the roasting process, baste the pork with the pan juices every 20 minutes for added flavor and moisture.
Once the roast has reached the proper temperature, remove it from the oven and let it rest, tented with foil, for 10-15 minutes. This allows the juices to redistribute within the meat.
Optional: During the resting period, you can reduce the pan juices over medium heat on the stovetop to create a syrupy sauce to drizzle over the pork.
Slice the rested pork roast and serve warm, with the reduced pan sauce if desired.
Nutrition Facts
Calories |
3746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.0 g | 274% | |
| Saturated Fat | 70.3 g | 351% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 5106 mg | 222% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 53.5 g | ||
| Protein | 369.8 g | 740% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 5873 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
