Maple Mustard Pork Roast
Transform your dinner table with the irresistible flavors of this Maple Mustard Pork Roast—a show-stopping centerpiece perfect for any occasion! This tender, juicy pork loin roast is elevated by a luscious glaze made with sweet maple syrup, tangy Dijon and whole grain mustards, and fragrant fresh herbs like rosemary and thyme. Balanced with a hint of apple cider vinegar, garlic, and olive oil, this simple yet sophisticated dish achieves the perfect blend of sweetness and savoriness. Roasted to perfection in just over an hour, with a golden, caramelized coating from repeated glazing, this pork roast is both easy to prepare and impressive to serve. Garnish with fresh herbs and pair with your favorite seasonal sides for a flavorful meal that will have everyone coming back for seconds. Perfect for a holiday feast or a cozy family dinner, this Maple Mustard Pork Roast recipe is bound to become a new favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds Pork loin roast
- 0.5 cup Maple syrup
- 0.25 cup Dijon mustard
- 2 tablespoons Whole grain mustard
- 2 tablespoons Apple cider vinegar
- 4 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh rosemary, chopped
- 1 teaspoon Fresh thyme, leaves only
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin roast dry with paper towels and place it in a roasting pan or baking dish.
In a medium-sized bowl, whisk together the maple syrup, Dijon mustard, whole grain mustard, apple cider vinegar, minced garlic, olive oil, salt, black pepper, rosemary, and thyme to create the glaze.
Pour half of the glaze mixture over the pork loin, spreading it evenly to coat all sides. Reserve the remaining glaze for later.
Place the roasting pan in the preheated oven and roast the pork for 35 minutes.
Remove the pork from the oven and brush it with half of the reserved glaze. Return the pork to the oven and continue roasting for another 30-40 minutes, or until the internal temperature reaches 145°F (63°C) when tested with a meat thermometer.
During the last 10 minutes of cooking, brush the pork with the remaining glaze for a final coating.
Remove the pork roast from the oven and loosely tent it with aluminum foil. Let it rest for 10-15 minutes to allow the juices to redistribute.
Slice the pork into medallions and serve warm, garnished with additional fresh herbs if desired. Enjoy!
Nutrition Facts
Calories |
4154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.5 g | 299% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 664598 mg | 28896% | |
| Total Carbohydrate | 111.4 g | 41% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 106.1 g | ||
| Protein | 368.3 g | 737% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 5848 mg | 124% | |
*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.
