Brown Sugar Dijon Glazed Pork Loin
Brown Sugar Dijon Glazed Pork LoinCourse: Main CourseCuisine: American
3 lb. pork loin
2 sweet potatoes peeled and sliced lengthwise
2 tbsp olive oil
2 granny smith apples (optional) peeled, cored and sliced thickly
1 lb carrots cut in strips
1/3 cup dark brown sugar (such as Wholesome Dark Brown Sugar)
1 tsp Italian seasoning (optional)
1 tsp sea salt
1/2 tsp black pepper
1/2 cup brown sugar
3 tbsp Dijon mustard (creamy and thick, such as Maille Dijon Mustard)
- Cut carrots and sweet potatoes lengthwise. In a bowl, place them in, add 2 tablespoons olive oil and mix well.
- Slice peeled apples – place them in another bowl to be added later.
- 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.
- Season the pork loin and vegetables with spices evenly as below 1 tsp sea salt, 1/2 tsp black pepper, 1 tsp Italian seasoning (optional).
- Generously brush the entire surface of the pork loin with 3 tablespoons Dijon mustard.
- 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 F. Take it out after 30 minutes and sprinkle the veggies with 1/3 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.
- 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.