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This juicy roasted pork loin is my go-to main dish for Easter dinner. I make it every year because the maple glaze is absolutely perfect, and the meat turns out fork-tender with just a handful of simple ingredients. The maple Dijon sauce adds just the right touch of sweetness to complement the rich, flavorful pork. This dish is a guaranteed crowd-pleaser, and the leftovers are just as delicious.
This recipe is a favorite in my kitchen because it’s easy to make but tastes like a special occasion meal. The maple syrup and Dijon mustard create the perfect balance of sweetness and tang, while the soy sauce adds a deep, savory richness. Searing the pork before roasting gives it a nice crust, locking in all the juices for an incredibly tender bite. Plus, with just a handful of pantry staples, I can whip this up anytime without a last-minute grocery run.
Tips for Beginners
- Make sure to properly sear the pork in a hot skillet before roasting. Use enough oil and heat the pan up properly to avoid sticking.
- If the pork is thicker on one end, tuck the thin end under. Roast fat-side up for natural basting.
- Double the glaze recipe or set some aside before baking for extra drizzle.
- Season generously with the dry rub. Let it marinate for an hour for deeper flavor.
Roasted Pork Loin
Ingredients
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon paprika
- 1/4 teaspoon ground pepper
- 3 tablespoons maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon dijon mustard
- 2 1/2 tablespoons olive oil divided
- 2 cloves garlic minced
- 2 1/2 to 3 pounds pork loin roast
Instructions
- Preheat the oven to 350 degrees. Combine the salt, garlic powder, onion powder, thyme, paprika, and pepper in a dish. Rub the mixture all over the pork roast.
- In a separate dish, whisk together the maple syrup, soy sauce, dijon mustard, and 1/2 tablespoon olive oil.
- Heat 2 tablespoons olive oil in a large skillet over medium high heat. Brown the pork for 2 minutes on all sides.
- Transfer the pork to a baking dish. Pour half of the sauce over the roast.
- Bake for 35-50 minutes until the internal temperature of the pork is 145 degrees. Check the temperature of the pork at the 35-40 minute mark. Continue cooking until the temperature reaches 145 degrees.*
- When finished cooking, pour the remaining sauce over the roast, cover the meat loosely with tin foil, and let it rest for 10 minutes.
- Slice the roast and serve with gravy if desired.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Roasted Pork Loin Step by Step
Gather the Ingredients: Gather all the ingredients together.
Season the Loin: Preheat the oven to 350°F. In a small bowl, mix 1 tsp salt, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp thyme, ¼ tsp paprika, and ¼ tsp black pepper. Rub this seasoning blend all over the pork loin.
Make the Glaze: In a separate bowl, whisk together 3 tbsp maple syrup, 2 tbsp soy sauce, 1 tbsp Dijon mustard, and 1/2 tablespoon olive oil to create the glaze.
Sear the Pork: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the pork for 2 minutes per side until golden brown.
Glaze the Pork: Transfer the pork to a baking dish and pour half of the maple Dijon glaze over the roast.
Bake the Pork: Place the pork in the preheated oven and bake for 35-50 minutes, checking the internal temperature at the 35-minute mark. The pork is done when it reaches 145°F in the thickest part.
Add Remaining Glaze: Once cooked, remove the pork from the oven and pour the remaining glaze over the roast, loosely tent it with foil, and let it rest for 10 minutes before slicing.
Serve and Enjoy: Slice the warm pork and serve with gravy if desired. Enjoy!
Serving Suggestions
I make this every year for Easter, but I also make it for a cozy family dinner because it’s just that easy. It’s the perfect main dish to pair with cheesy asparagus au gratin, adding a rich, savory contrast to the sweet and tangy glaze. When I’m serving a crowd, I like to round out the meal with crockpot glazed carrots and creamy mashed potatoes, which are the perfect sides to soak up the sweet glaze.
Storage Instructions
To store leftovers, let the pork cool completely before transferring it to an airtight container. It will keep in the refrigerator for 3-4 days or in the freezer for up to 3 months. If freezing, slice the pork first and store it with any extra sauce to keep it moist.
For reheating, the best method is to warm it in the oven at 300°F, covered with foil, until heated through, about 10-15 minutes.
