Easy Brown Sugar and Dijon Glazed Pork Loin

this pork recipe is moist and tangy in the best way possible.


one theme in the past year in my kitchen has been trying different oven baked/roasted pork loin.


which stems from us getting the giant pork loin at costco. i saran wrap the whole kitchen to divide it up into 3 sections. and then i usually freeze 2 portions for future crock pot use and then use the last one for Sunday pork roast dinner.



it’s a great weekend dinner that is also great as leftovers during the week.





i have only made this particular version once but it was stupid-easy and tasted great.


the brown sugar and mustard compliment each other in a honey mustard salad dressing kind of way and somehow manages to help keep the pork juicy. the mustard/sugar caramelize on the pork so you’re left with a reduced, thick, sticky coating that is succulent and just the right amount of sweet.




kitchen tip: i highly recommend investing in a meat thermometer.

i have one that you stick in the meat and has a big gauge on the head- which is cheap and effective. then i was recently gifted an infrared thermometer which is an awesome gadget.







Do you like pork roast?


how do you cook it?


my parents have a rotisserie which is a fun way to make pork too.



pork is a great holiday meal idea-

  • it is exciting enough to be the main course,
  • easy enough to cook
  • but it is impressive
  • and neutral enough to get along with all of the awesome side dishes you can imagine.



have you tried this recipe, a version of it or maybe my crock pot pulled pork?





one year ago: Pistachio Cranberry Cookies


happy holiday kitchen!


Easy Brown Sugar and Dijon Glazed Pork Loin
from http://www.rockrecipes.com/easy-glazed-brown-sugar-dijon-pork-loin/
  • 3-5 pound pork roast
  • Dijon mustard
  • brown sugar
  • salt and pepper to season
  1. preheat oven to 425F
  2. Trim the fat from the roast, leaving about a quarter inch of fat on top.
  3. Season the pork loin with salt and pepper and roast the pork at 425 for 20 minutes.
  4. remove pork from oven and reduce the heat to 375F.
  5. Brush the entire surface of the roast with dijon mustard
  6. then press brown sugar into the mustard, all over the roast.
  7. Return the roast to the oven and roast until the internal temperature of the roast hits between 145 to 160 degrees F on a meat thermometer.
  8. Them remove it from the oven and cover it in tin foil and rest for 10 minutes before carving and serving.



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