Looking for a dinner that’s both impressive and incredibly easy to prepare? This Maple Dijon Pork Loin is exactly what you need. The combination of sweet maple syrup and tangy Dijon mustard creates a perfectly balanced glaze that transforms an ordinary pork loin into something truly special. I love how this recipe delivers restaurant-quality results with minimal effort – perfect for both weeknight dinners and special occasions.
Ingredients
- 3-pound pork loin, trimmed
- 1/3 cup real maple syrup (not pancake syrup)
- 1/4 cup Dijon mustard
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
Instructions
- Preheat your oven to 375°F (190°C). Pat the pork loin dry with paper towels to ensure better browning.
- In a bowl, whisk together maple syrup, Dijon mustard, minced garlic, 1 tablespoon olive oil, rosemary, salt, pepper, and thyme until well combined.
- Heat the remaining olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the pork loin on all sides until golden brown, about 2-3 minutes per side.
- Brush the maple-Dijon mixture generously all over the seared pork loin. Reserve about 1/4 cup of the glaze for basting later.
- Transfer the skillet to the preheated oven and roast for 45-55 minutes, basting every 15 minutes with the reserved glaze.
- Cook until the internal temperature reaches 145°F (63°C) for medium-rare to medium. Let rest for 10 minutes before slicing.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 45-55 minutes
Resting Time: 10 minutes
Total Time: 70-80 minutes
Servings: 8-10 portions
Recipe Notes
- Don’t skip the resting period – it’s crucial for keeping the meat juicy.
- For best results, bring your pork loin to room temperature 30 minutes before cooking.
- If you don’t have fresh rosemary, use 1 teaspoon dried rosemary instead.
- The glaze can burn easily due to the maple syrup, so keep an eye on it during cooking. If it starts to darken too quickly, tent the pork with foil.
- Use a meat thermometer for perfect doneness – it takes the guesswork out completely.
- Leftovers keep well in an airtight container for up to 3 days and make excellent sandwiches.
- If your pork loin is smaller or larger than 3 pounds, adjust cooking time accordingly (about 15-20 minutes per pound).
Maple Dijon Pork Loin
This Maple Dijon Pork Loin is exactly what you need. The combination of sweet maple syrup and tangy Dijon mustard creates a perfectly balanced glaze that transforms an ordinary pork loin into something truly special.
Ingredients
- 3- pound pork loin trimmed
- 1/3 cup real maple syrup not pancake syrup
- 1/4 cup Dijon mustard
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
Instructions
- Preheat your oven to 375°F (190°C). Pat the pork loin dry with paper towels to ensure better browning.
- In a bowl, whisk together maple syrup, Dijon mustard, minced garlic, 1 tablespoon olive oil, rosemary, salt, pepper, and thyme until well combined.
- Heat the remaining olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the pork loin on all sides until golden brown, about 2-3 minutes per side.
- Brush the maple-Dijon mixture generously all over the seared pork loin. Reserve about 1/4 cup of the glaze for basting later.
- Transfer the skillet to the preheated oven and roast for 45-55 minutes, basting every 15 minutes with the reserved glaze.
- Cook until the internal temperature reaches 145°F (63°C) for medium-rare to medium. Let rest for 10 minutes before slicing.
