Brown Sugar Dijon Glazed Pork Loin Recipe For A Comforting Meal

Imagine a pork loin so mouthwateringly tender, it’s like a cozy hug for your taste buds. That’s what you get with this Brown Sugar Dijon Glazed Pork Loin. A delightful combination of sweet and tangy wraps each bite as caramelized brown sugar and zesty Dijon mustard come together atop a succulent roast. Surrounded by hearty carrots and sweet potatoes, this quick and tasty dish is not just a meal; it’s a masterpiece perfect for gracing any dinner table, making every occasion feel like a holiday. Easy yet elegant, it promises a burst of flavours so rich, every forkful is a celebration.

Brown Sugar Dijon Glazed Pork Loin

Ingredients:

• Boneless pork loin rib end (approximately 3 pounds with a layer of fat)
• Carrots (for roasting alongside)
• Sweet potatoes (for roasting alongside)
• Olive oil (2 tablespoons for vegetables)
• Apples (optional, for roasting alongside)
• Sea salt
• Black pepper
• Italian seasoning (optional)
• Dijon mustard (3 tablespoons or as needed)
• Organic dark brown sugar (½ cup for the roast, more for veggies if desired)

Instructions:

Preparing the Vegetables:

1. Slice carrots and peeled sweet potatoes lengthwise.
2. Toss them in a bowl with 2 tablespoons of olive oil to coat.
3. Optional: Peel and slice apples to be added later.

For the Pork Loin:

1. Preheat your oven to 375 degrees F (190 degrees C).
2. Place the pork loin in the center of a baking sheet and arrange the oiled carrots and sweet potatoes around it. (Do not add brown sugar or apples at this point.)
3. Season the vegetables and pork loin with sea salt, black pepper, and Italian seasoning to taste.
4. Generously brush the Dijon mustard over the entire surface of the roast, excluding the bottom.
5. Firmly press the dark brown sugar into the mustard coating on the roast.
6. Optionally sprinkle a little brown sugar around the veggies.

To Roast:

1. Roast at 375 degrees F for about 20 minutes per pound, starting to check the internal temperature of the pork at around 50 minutes.
2. After 30 minutes, add the sliced apples to the sheet (if using) and sprinkle additional brown sugar on the vegetables.
3. Continue cooking until the internal temperature registers between 145 degrees F (for a pink center) to 160 degrees F (if you prefer it white) on a meat thermometer.
4. Once done, let the roast rest for 10 minutes before carving and serving.

Troubleshooting:

• Press the sugar firmly into the mustard to prevent it from melting off.
• Ensure the fat on the bottom of the pork loin is left intact to keep the sugar moist and in place.
• If the sugar melts off too quickly, consider using a less processed dark brown sugar, which contains molasses and holds better during cooking.

Feel free to garnish as you like and serve with your favourite sides. Enjoy your flavorful and elegant Brown Sugar Dijon Glazed Pork Loin!