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    Brown Sugar Dijon Glazed Pork Loin

    Oct 25, 2017 · 139 Comments

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    Brown Sugar Dijon Glazed Pork Loin is juicy on the inside and crusty on the outside. We roasted our pork together with carrots and sweet potatoes. It is an excellent choice for a Holiday dinner or Sunday supper.

    Brown Sugar Pork Loin in a serving dish

    This delicious pork roast is elegant enough for Easter Sunday dinner but easy enough to make for any family gathering. The top of the pork loin is covered in caramelized brown sugar and Dijon mustard while the carrots and potatoes create the perfect side dish.

    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.

    Brown Sugar Pork Loin with Carrots and Potatoes

    How to shop for Pork Loin

    I used a boneless pork loin rib end and not a tenderloin. My supermarket package was 3 pounds. It came with a layer of fat on the bottom. I kept the fat on, since it provides flavor and moisture to the cooking meat. As you know pork loin without fat is very lean. We don’t want this Brown Sugar Pork Loin to be dry. That’s why we need fat to keep the sugar glaze moist.

    Brown Sugar Dijon Glazed Pork Loin with Carrots, Apples and Sweet Potatoes

    I also like the flavor a fat cap gives to a roast. Besides, it is easier to trim it off after it’s cooked and on your plate. I also think keeping the fat on is what kept the glaze on this pork roast so nice. The dark brown sugar didn’t harden up or melted at all!

    What temperature to roast Brown Sugar Pork Loin

    Always use a meat thermometer to determine whether your brown sugar pork loin is done. It should register at 160 F for the meat to turn out white. You can also cook it until the internal temperature reaches between 145° and 160° F. At this temperature it will be a little pink inside, but still safe.

    I cooked my pork roast at 375 F for 1 hour. It ends up being 20 minutes per pound. Therefore cooking time will vary depending on the size of the roast and your oven. Start checking with a meat thermometer after 50 minutes.

    Brown Sugar Dijon Glazed Pork Loin with Carrots, Apples and Sweet Potatoes

    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.

    Pink or white pork loin?

    Pink pork loin. While cooking it I also realized that some people do prefer the brown sugar pork loin to be pink. Pink means 145 F on meat thermometer. And it reached that temperature after 50 minutes in my oven.

    White pork loin. I wanted mine to be white and had it in the oven a little longer until my thermometer reached 160 F. For a 3 pound pork roast you should start checking the temperature at 50 minutes in the oven as you don’t want it to be overdone.

    What kind of sugar to use

    I used Organic Dark Brown sugar in this recipe, specifically Wholesome Organic Dark Brown sugar:

    I linked it to Amazon only to show you what this sugar looks like and how nice and dark it is. It’s available in most grocery stores either on the shelves next to regular sugar or in the natural section.

    I prefer to use this specific sugar because:

    1. It renders absolutely beautiful brown crust for this pork loin. This brown sugar is soft and moist! It will not burn when cooked in the oven.
    2. Organic sugar is never treated with herbicides or synthetic fertilizers, or Glyphosate. On the other hand, non organic cane sugar in the US is sprayed with Glyphosate. Or, also known as Round-up. Use of glyphosate has been proven to disrupt gut bacteria because it’s a known anti-bacterial. This in turn can lead to gluten intolerance, autoimmune diseases and development of food allergies according to Glyphosate, pathways to modern diseases.
    3. It’s very delicious-tasting unrefined brown sugar! You can use it in baking for amazing results!

    Mustard for pork loin

    I used Maille Dijon Mustard. It’s very thick, creamy and not watery at all. Once on the pork, it will hold sugar very well.


    It’s available in most grocery stores at competitive prices. The link here is only for you to identify what to look for.

    How to arrange vegetables

    I put my vegetables around the pork roast on the cooking sheet. 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 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.
    • You will slice carrots and peeled sweet potatoes lengthwise. Add them to the bowl, add 2 tablespoons olive oil and mix well.
    • Peel apples and slice them, but separate them from potatoes and carrots. Because they will be added later in cooking, after 30 minutes of oven time. This is also an optional step.
    • After you will place the pork loin 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 and added them after 30 minutes in the oven. WARNING: If you put the apples early on, they will turn into the mush.

    First season the pork loin

    Add spices evenly over vegetables and pork loin. I used sea salt, black pepper and Italian seasoning (optional).

    Brown Sugar Dijon Glazed Pork Loin with carrots, apples and sweet potatoes

    How to apply Dijon Mustard

    Generously brush the entire surface of the roast (except bottom) with Dijon mustard. I used 3 tablespoons. If your pork loin is smaller, use less.

    Brown Sugar Dijon Glazed Pork Loin with carrots, apples and sweet potatoes

    How to add dark 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.

    Brown Sugar Dijon Glazed Pork Loin with Carrots and Sweet Potatoes

    How to roast pork loin

    • Roasting temperature is 375 degrees F.
    • Make sure to take the pork loin out after 30 minutes. This is a point to add sliced apples and sprinkle with brown sugar over the veggies.
    • Return the roast to the oven and continue cooking until the internal temperature of the roast hits between 145 (pink roast) to 160 degrees F (white roast) on a meat thermometer.
    • Bake this pork loin for 50 minutes at least. I baked mine for 1 hour. Let the roast rest for 10 minutes before carving and serving.
    Brown Sugar Dijon Mustard Glazed Pork Loin with Carrots and Sweet Potatoes

    Troubleshooting

    A reader reported that the sugar melted in the oven before the pork loin was done.

    • 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!

    Readers Images Pork

    Below are some of the readers’ images of this pork roast recipe:

    Hungry for more pork?

    How about pork tenderloin cooked perfectly pink in a cast iron pan? I have two very delicious and easy to prepare recipes right here: Brown Sugar, Garlic and Herb Tenderloin

    Mustard, Garlic and Herb Crusted Pork Tenderloin

    Mustard, Garlic and Herb Crusted Pork Tenderloin

    If you enjoy working with pork, you might find these pork chop recipes very versatile and full of flavor:
    Pork Chops in Creamy Garlic and Herb Wine Sauce
    Honey Balsamic Pork Chops
    Bone-In Pork Chops in Garlic, Brown Sugar and Wine Sauce

    How about Instant Pot pork ribs? Check out this amazingly flavorful and quick recipe: Instant Pot Country Style Pork Ribs in BBQ Sauce

    Follow me on PINTEREST and FACEBOOK to get more recipe ideas!

    This delicious oven roasted pork loin can become a perfect centerpiece of your Christmas or Thanksgiving table and leftovers can be used in sandwiches and casseroles!

    Brown Sugar Pork Loin with Carrots and Potatoes
    Print Recipe
    4.42 from 110 votes

    Brown Sugar Dijon Glazed Pork Loin with Carrots, Apples and Sweet Potatoes

    This brown sugar Dijon mustard glazed pork loin with carrots, apples and sweet potatoes is an excellent choice for a Sunday dinner or a holiday meal. Carrots and potatoes are caramelized in brown sugar and so is the top of the roast, generously coated with Dijon mustard and dark brown sugar.
    Prep Time15 mins
    Cook Time1 hr
    Total Time1 hr 15 mins
    Course: Main Course
    Cuisine: American
    Keyword: brown sugar pork loin, christmas pork loin, dijon pork loin
    Servings: 8 Servings
    Servings
    Author: Olya

    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

    • 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).
    • 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.
    • Place the baking sheet in the oven and cook at 375 degrees F. Take it out after 30 minutes and sprinkle the veggies with ⅓ cup of brown sugar.
    • Adding apples (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.
    Nutrition Facts
    Brown Sugar Dijon Glazed Pork Loin with Carrots, Apples and Sweet Potatoes
    Amount Per Serving
    Calories 398 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 2g13%
    Cholesterol 107mg36%
    Sodium 501mg22%
    Potassium 965mg28%
    Carbohydrates 35g12%
    Fiber 2g8%
    Sugar 26g29%
    Protein 39g78%
    Vitamin A 14085IU282%
    Vitamin C 4.1mg5%
    Calcium 63mg6%
    Iron 1.6mg9%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.

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    Reader Interactions

    Comments

    1. Linda says

      April 02, 2022 at 3:14 pm

      Made this pork several times, always delicious and moist and easy to prepare. Thank you!

      Reply
    2. Meaghan says

      March 26, 2022 at 3:15 pm

      Could you sear this first and then add the mustard and brown sugar?

      Reply
      • Olya says

        March 27, 2022 at 11:00 am

        Yes! Absolutely!

        Reply
    3. Rose says

      March 21, 2022 at 7:58 pm

      Overcooked it darn it but it tasted great ty

      Reply
      • Olya says

        March 21, 2022 at 10:58 pm

        Oh! I hope the texture was still good!

        Reply
    4. Lavinia says

      January 05, 2022 at 8:15 am

      How long would you recommend baking a 1.5lb pork loin? And in this case, should I put the vegetables in the oven before I put the pork?

      Reply
      • Olya says

        January 12, 2022 at 11:12 am

        I would cook it for 25- 30 minutes or until the 145°F temperature. And yes, the vegetables should go in before the pork.

        Reply
    5. Millie says

      January 02, 2022 at 9:10 pm

      We made this for New Year’s Day without the veggies. It turned out perfect and made great leftovers for today.
      I was looking for a recipe that didn’t include garlic and was happy I found this.
      Definitely recommend.
      We had a 5 pound roast and cooked it for 1H40M.

      Reply
    6. huy says

      December 25, 2021 at 10:23 pm

      Was a winner yesterday! Thank you for the recipe.

      Reply
    7. Froncie Clubb says

      November 26, 2021 at 3:15 pm

      This looks delicious and I’m planning to make it for a small early Christmas dinner party. Do you have any suggestions of side dishes/salads to go with this recipe?

      Reply
      • Olya says

        November 28, 2021 at 3:48 pm

        I would recommend these rich Creamy Brussels Sprouts or lighter side of Green Beans.

        Reply
        • Millie says

          January 02, 2022 at 9:11 pm

          We made green beans in the oven and mashed potatoes with ours.

          Reply
    8. David says

      November 25, 2021 at 2:34 pm

      How long would I cook a roast half the size?

      Reply
      • Olya says

        November 25, 2021 at 4:13 pm

        You would roast it for the same amount of time for roast half size in terms of length. To avoid misunderstanding, by size you mean length?

        Reply
    9. David says

      November 23, 2021 at 6:57 pm

      Is it possible to prep this recipe ahead of time? As in the day before?

      Reply
      • Olya says

        November 24, 2021 at 10:30 pm

        Yes, absolutely!

        Reply
    10. Pat says

      September 15, 2021 at 11:27 pm

      Tried this recipe tonight. I really like it….very tender. However, my brown sugar did run off and kind of burned on the baking sheet. I used dark brown sugar but not organic. I was worried about the amount of dijon mustard but it was delicious when mixed with the brown sugar. I will try it again….maybe with organic brown sugar!

      Reply
      • Olya says

        September 16, 2021 at 11:45 am

        I am so glad that pork turned out to be tender. I think it’s perfectly fine that brown sugar ran off. I was hoping mine would too, but why sugar was so thick it stayed around the pork! To my bewilderment:)

        Reply
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