Brown Sugar Dijon Glazed Pork Loin

Brown Sugar Dijon Glazed Pork Loin

Recipe by Maria VergaraCourse: Main CourseCuisine: American


Prep time


Cooking time






  • Meat
  • 3 lb. pork loin

  • Vegetables
  • 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)

  • Spices
  • 1 tsp Italian seasoning (optional)

  • 1 tsp sea salt

  • 1/2 tsp black pepper

  • Glaze
  • 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.
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