Roasted Pork Loin
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.
Servings: 6 servings
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.
Notes
*Use a meat thermometer and check at 35 minutes. Pork is done at 145°F—let it rest for 10 minutes before slicing.
Nutrition
Serving: 1serving | Calories: 337kcal | Carbohydrates: 8g | Protein: 43g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 119mg | Sodium: 844mg | Potassium: 758mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 45IU | Vitamin C: 0.4mg | Calcium: 27mg | Iron: 1mg