Brown Sugar Roasted Pork Loin is incredibly juicy and fork-tender, with a crisp caramelized crust. Coated in a savory blend of Dijon mustard and brown sugar, this pork loin is oven-roasted along with carrots, apples and sweet potatoes for the perfect balance of sweet and savory. Make this flavorful roast for your next holiday dinner or Sunday supper for an easy, impressive main dish that everyone will love.
Easy Brown Sugar Roasted Pork Loin
This delicious brown sugar roasted pork loin is a stunning centerpiece for holiday dinners, but easy enough to make for any family gathering. With a brown sugar-dijon glaze, it will have everyone begging for seconds. I like to roast it with seasonal veggies, like sweet potatoes, apples and carrots, to make it a complete meal, all in just one pan.
If you've made Brown Sugar Pork Chops, you may be familiar with the beautiful caramelized molasses taste the pork takes on with this brown sugar roasting method.
5 Star Recipe
Margaret A Bappert says: "After making this Brown Sugar Roasted Pork Loin I will not use any other recipe. This is the best, my family loves it and requests it often." ★★★★★
Why You'll Love Brown Sugar Roasted Pork Loin
Juicy brown sugar pork loin is roasted to perfection with sweet-savory flavor. Easy recipe with tender results ideal for family dinners or holiday feasts.
- Economical: Pork loin is budget-friendly compared to beef or lamb roasts, making it ideal for feeding a crowd without breaking the bank.
- Beginner-friendly: No fancy equipment required-just a baking sheet or roasting pan, a thermometer, and a handful of easily sourced ingredients.
- Versatile: Make it your go-to for holidays, potlucks, or meal prep leftovers that get even better the next day.
- Deceptively simple: The combination of the pork roast and vegetables creates a meal that your guests will think was hard but actually incredibly easy to create. This truly is a flavorful and delicious dinner that turns out tender and is sure to be a showstopper.
Key Ingredients
- Pork Loin: Use a boneless pork loin (my pork loin was 3 pounds), ideally with the fat cap still on for juiciness. Do not substitute with pork tenderloin, which cooks much faster and can dry out.
- Dark Brown Sugar: I prefer to use Dark Brown Sugar because it renders absolutely beautiful brown crust for this pork loin. This brown sugar is soft and moist and will not burn when cooked in the oven. Light brown sugar works in a pinch but produces a less robust crust.
- Dijon Mustard: Acts as a delicious "glue" for the sugar, balancing sweetness and holding the crust in place. I recommend using Maille Dijon Mustard because it's very thick, creamy and not watery at all. Once on the pork, it will hold sugar very well and it's available in most grocery stores at competitive prices.
- Root Vegetables: Such as carrots, sweet potatoes, and apples, for roasting alongside the pork and soaking up the flavorful juices.
- Spices: Sea salt, black pepper, Italian seasoning, and optional fresh herbs for garnish.
- Olive Oil: Keeps vegetables moist and helps achieve even roasting.
Pro Tips for Success
- Trust the thermometer, not the clock: Brown Sugar Roasted Pork Loin should register 160 F for the meat to turn out white. You can also roast it when the internal temperature reaches between 145° and 160° F. At this temperature it will be a little pink inside, but still safe.
- Pork loin shape affects cooking time: A lot of pork loin cuts I saw are long and not too wide. Mine, for example, was short and wide! Thicker than what I wanted. Keep this in mind when cooking yours. If yours is long and thinner than mine - it will cook faster.
- Slice carrots and sweet potatoes lengthwise, not in cubes.
- Separate apples from sweet potatoes and carrots during roasting. Add them after 30 minutes of oven time. If you add apples at the same time as carrots and potatoes, they will turn mushy.
- If you don't want the pork fat to go around your veggies, place the pork loin on aluminum foil with edges up to protect fat from spilling over onto other parts of the baking sheet. I didn't mind some pork fat on my carrots and potatoes. Most of it stayed around pork anyways since veggies closest to the pork blocked fat from spreading further down. But using an "aluminum foil bed" under the pork to prevent liquid fat from spilling onto your veggies always works!
- Add brown sugar on veggies after they have been in the oven for 30 minutes.
Brown Sugar Roasted Pork Loin
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Ingredients
Meat:
- 3 lb. pork loin
Vegetables:
- 1 lb carrots cut in strips
- 2 granny smith apples (optional) peeled, cored and sliced thickly
- 2 sweet potatoes peeled and sliced lengthwise
- 2 tablespoon olive oil
- ⅓ cup dark brown sugar (such as Wholesome Dark Brown Sugar)
Spices:
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning (optional)
Glaze:
- 3 tablespoon Dijon mustard (creamy and thick, such as Maille Dijon Mustard)
- ½ cup brown sugar
Garnish
- 1 tablespoon parsley (chopped, for decoration)
Instructions
Prepare the veggies
- Cut carrots and sweet potatoes lengthwise. Add them to the bowl, add 2 tablespoons olive oil and mix well.
- Slice peeled apples - but place them in a different bowl to be added later (optional step).
Prepare the pork loin
- Place pork loin with fat layer on top in the middle of the baking sheet. Surround it with oiled up carrots and sweet potatoes.
- Do not add brown sugar or apples yet. My picture shows apples, but I took them out of the pan and added them after 30 minutes in the oven.
- Season the pork loin and vegetables with spices evenly: 1 teaspoon sea salt, ½ teaspoon black pepper, 1 teaspoon Italian seasoning (optional).
- Generously brush the entire surface of the pork loin (except bottom) with Dijon mustard - 3 tablespoons. If your pork loin is smaller, use less.
- Press ½ cup of dark brown sugar into the mustard, all over the roast.
Roast the pork loin
- Place the baking sheet in the oven and roast at 375 degrees F.
- Take it out after 30 minutes and sprinkle the veggies with ⅓ cup of brown sugar.
Add apples now (optional step)
- Add sliced apples at this point.
- Return the roast to the oven and continue cooking for about 20-30 more minutes or until the internal temperature hits between 145 (pink roast) to 155 degrees F (white roast) on a meat thermometer.
- The total cooking time for the roast of this size ends up being 50 minutes to 1 hour and that does not include resting time of 10 minutes! See below.
- Important! Keep in mind that large cuts like this pork loin increase in temperature approximately 10° F. while resting. Which means that if you are aiming for 160 F, remove them from the heat at 150° F. followed by a 10 minute rest.
- Let the roast rest for 10 minutes before carving and serving. Once again, remove it prior to desired target temperature to avoid the pork drying out.
- The pork will continue "cooking" while resting. This will also allow the juices in the meat to settle down and stay in the meat when you slice it.
Video
How to Roast Brown Sugar Pork Loin
This is an overview with step-by-step photos. Full ingredients, measurements & instructions are in the recipe card above.
1. Prep the Pork Loin & Arrange Vegetables
- Pat the pork loin dry and place it fat-side up in the center of your baking sheet or roasting pan.
- Add sliced carrots and sweet potatoes around the pork loin, keeping apples separate for now to prevent them from turning to mush.
2. Add Dijon mustard
Generously brush the entire surface of the roast (except bottom) with Dijon mustard. I used 3 tablespoons, but if your pork loin is smaller, use less.
3. Add Brown Sugar
Press ½ cup of dark brown sugar into the mustard, all over the roast. Please read the section above on what kind of sugar to use in order to achieve the beautiful crust. I also sprinkled very little around the veggies. Sprinkling the veggies is optional step.
4. Roast in the Oven
- Place the pork loin in the oven and roast for 30 minutes at 375°F (190°C).
- After 30 minutes, add apples and sprinkle a bit more brown sugar over the vegetables for added glaze.
- Return the roast to the oven and continue cooking 20-30 minutes, or until a thermometer inserted in the thickest part reaches between 145°F (slightly pink) and 155-160°F (white, fully cooked)
Pork Loin Roasting temperature and Cooking Time
- Roasting temperature for Brown Sugar Roasted Pork Loin is 375 degrees F.
- Cooking time per pound: I cooked my pork roast at 375 F for 1 hour. It ends up being 20 minutes per pound. However, total cooking time will vary depending on the size of the roast and your oven. Start checking with a meat thermometer after 50 minutes.
Pink or White Pork Loin?
To ensure your Brown Sugar Roasted Pork Loin is perfectly cooked, use a meat thermometer to check the internal temperature. For a juicy, slightly pink result, aim for 145°F (this is safe and often described as a "pink roast")-just be sure to let it rest for at least 3 minutes before slicing.
If you prefer your pork fully white throughout, leave it in the oven until it reaches 160°F. For a typical 3-pound pork roast, begin checking the temperature with your thermometer at around 50 minutes to prevent overcooking.
The choice between pink and white pork largely comes down to personal preference-145°F yields a moist, tender roast with a bit of blush, while 160°F will result in a fully cooked, white interior.
Best Equipment for Roasting Pork Loin
- Stainless Steel Roasting Pan: I prefer to use a stainless steel roasting pan for roasting pork loin primarily because stainless steel offers better heat retention and durability. Stainless steel pans conduct and retain high heat well, which is essential for creating a flavorful crust on the pork loin (or turkey skin for that matter) and thorough caramelization of vegetables.
- Instant Read Thermometer: Digital Meat Thermometer, but if you are really want to be a bit more scientific with your cooking, then use this professional meat thermometer.
- Silicone Solid Turner: Non Stick Slotted Kitchen Spatulas, high heat resistant and BPA Free.
- Stainless Steel Kitchen Tongs: With silicon tips to prevent scratching pans and they are high heat resistant.
My sugar melted in the oven before the pork loin was done. What do I do?
- It depends on the type of sugar. The more processed the sugar is, the easier it is for sugar to melt. It's very important to use dark brown sugar here. Dark brown sugar contains molasses that inhibits the sugar from dissolving too quickly.
- Make sure that you press dark brown sugar firmly into creamy Dijon mustard. The mustard serves as a glue keeping the sugar tightly in place.
- Ensure that you have a fat layer on top of the pork loin. This will keep the sugar in place.
If you experienced issues making this recipe, please consider leaving a comment so that I can update this section and try to figure out what went wrong. Or, if everything went well, let me know too!
Do I keep the pork loin's fat cap?
I just love the flavor a fat cap gives to a roast and that it's easier to trim the fat off after it's cooked and on your plate. Also, keeping the fat on is what keeps the glaze on this pork roast so nice. The dark brown sugar doesn't harden up or melt at all.
Can I use a different oil?
I used olive oil since it's a healthier oil, but you can go with Canola oil or Sunflower oil as well.
How do I decrease amount of sugar?
I would try decreasing the brown sugar by swapping in a bit of stevia.
Can I make this pork loin in the slow cooker?
Yes. Simply season the pork loin, add sugar, etc, and place it in the slow cooker. Add a little bit of liquid (a splash of apple juice is great for pork dishes), but you won't need much. Probably a quarter to a half a cup will suffice. Cover and cook on LOW for 4 hours to 6 hours. Check for doneness with an Instant Read Thermometer; it should register at 145˚F when done.
Serving Suggestions
Brown Sugar Roasted Pork Loin goes with many side dishes since it's so versatile. I always recommend Buttery Mashed Potato Pie, Honey Roasted Carrots and Lemon Garlic Green Beans.
Substitutions and Variations
- Use carrot sticks or young carrots instead of conventional carrots.
- Regular potatoes instead of sweet potatoes will work! Cut the potatoes into 1-inch pieces, toss with oil and seasonings, spread them around the pork loin. The exact time can vary depending on potato size and oven, so start checking at 40 minutes.
Storage and Leftovers
- Serve: Brown Sugar Roasted Pork Loin is safe at room temperature for up to 2 hours.
- Refrigerate: Allow the pork loin to cool completely before storing in an airtight container (preferably glass one) for up to 4 days in the fridge.
- Freeze: Leftover pork loin can be kept in the freezer for up to 3 months, in a sealed container or plastic zip lock bags.
- Thaw in the refrigerator overnight before reheating.
Hungry for more pork?
- Brown Sugar, Garlic and Herb Tenderloin
- Mustard, Garlic and Herb Crusted Pork Tenderloin
- Low Carb Garlic and Herb Pork Tenderloin
Pork chop recipes
- Pork Chops in Creamy Garlic and Herb Wine Sauce
- Honey Balsamic Pork Chops
- Bone-In Pork Chops in Garlic, Brown Sugar and Wine Sauce
- Honey Mustard Pork Chops
How about Instant Pot pork ribs? Check out this amazingly flavorful and quick recipe: Instant Pot Country Style Pork Ribs in BBQ Sauce
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Susie says
Best damn oven roasted pork loin indeed!!
Absolutely fantastic!! Superior flavor, perfectly moist and fork tender! Anyone reading the comments trying to decide whether or not to prepare pork loin this way…go for it! You certainly won’t be disappointed!!
Olya Shepard says
Susie, so glad you enjoyed the pork loin!!!
Rhonda Bailey-Hart says
Wonderful dish, and with so much flavor to it. Meat was so flavorful and juicy.
Olya Shepard says
Thank you Rhonda!!
Valerie says
I always used brown sugar with this recipe - the dark one and molasses definitely make the crust stand out. The regular old brown sugar works too but slides off.
Pamela says
Do you have to peel the apples?
Olya Shepard says
Yes - I peeled my apples because I don't like how the apple peel tastes after baking.
Paula says
A poster asked if they could use light brown sugar and you said yes but is that why some had trouble with it running off? Is dark a denser type of brown sugar? Just asking because all I use is light brown sugar and wouldn’t want to buy the whole bag for one recipe but I would for this one if it makes the difference.
Olya says
You can certainly use light sugar and yes it will run off because light brown sugar doesn't nearly have as many molasses as dark brown sugar has.
If you use dark brown sugar - the result is guaranteed - a darker color, firm crust and stronger more robust molasses flavor.
If you use light brown sugar - you will not get the same crust, but you will still have a great flavored, light in color (naked in my opinion:) pork loin.
Kelly Algera says
Just add a bit of molasses to make the brown sugar darker.
Olya Shepard says
Great advice!
Margaret A Bappert says
After making this I will not use any other recipe. This is the best, my family loves it and requests it often.
Olya says
Thank you so much, Margaret!! Your comment made my week!
Kathryn says
Am I make this using a crockpot?
Olya says
Not in the crockpot. You will use a baking sheet (or large cast iron skillet).