Maple Glazed Pork Roast with Sweet Potatoes
Indulge in the cozy, sweet-savory flavors of this Maple Glazed Pork Roast with Sweet Potatoes, a dish that’s perfect for family dinners or special occasions. A tender, juicy boneless pork loin roast is brushed with a flavorful glaze made with pure maple syrup, Dijon mustard, and a hint of apple cider vinegar, then roasted to perfection alongside caramelized cubes of sweet potatoes. Infused with garlic, fresh thyme, and a touch of cinnamon, this hearty oven-roasted meal is both comforting and elegant. Ready in under two hours, it’s an easy yet impressive centerpiece that balances fall-inspired flavors with a beautiful presentation. Serve warm for a show-stopping dish packed with warmth and richness.
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Recipe Information
Ingredients
- 3 pounds boneless pork loin roast
- 3 medium sweet potatoes
- 0.25 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 3 tablespoons olive oil
- 2 cloves garlic cloves, minced
- 2 teaspoons fresh thyme leaves
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C).
Peel the sweet potatoes and cut them into 1-inch cubes. Set aside.
In a small bowl, whisk together the maple syrup, Dijon mustard, soy sauce, apple cider vinegar, minced garlic, fresh thyme leaves, cinnamon, salt, and pepper to create the glaze.
Pat the pork loin roast dry with paper towels and place it in the center of a large roasting pan.
Brush half of the maple glaze evenly over the pork roast, making sure to coat all sides.
In a separate bowl, combine the sweet potato cubes with 2 tablespoons of olive oil and a pinch of salt and pepper. Toss to coat evenly.
Arrange the sweet potatoes around the pork roast in the roasting pan.
Place the roasting pan in the preheated oven and bake for 60 minutes.
After 60 minutes, brush the remaining glaze over the pork roast and toss the sweet potatoes to ensure even cooking.
Return the roasting pan to the oven and bake for an additional 20-30 minutes, or until a meat thermometer inserted into the thickest part of the pork reads 145°F (63°C).
Remove the pork roast from the oven and tent it loosely with foil. Allow it to rest for 10 minutes before slicing.
Gently stir the roasted sweet potatoes one last time and transfer both the pork and sweet potatoes to a serving platter.
Serve warm and enjoy!
Nutrition Facts
Calories |
637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 719 mg | 31% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 9.3 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 928 mg | 20% | |
*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.
