Brown Sugar Dijon Glazed Pork Loin - Easy Roast Recipe for Dinner

When it comes to Pork Loin Roast Recipes, this Brown Sugar Dijon Glazed Pork Loin is the one you’ll want to keep on repeat. Picture this: juicy, fork-tender pork on the inside, crusty caramelized goodness on the outside, and a sweet-savory pork glaze that makes every bite irresistible. Oh, and did I mention it roasts alongside carrots and sweet potatoes? Yup—one pan, one epic pork dinner.

This beauty is versatile too. Hosting Easter? It’s elegant enough to steal the show. Need a cozy Sunday supper? It’s still easy enough to whip up without breaking a sweat. That combo of brown sugar and Dijon mustard? Pure magic. It melts into a sticky, sweet, and tangy crust that’ll have your crew fighting over who gets the end slice (spoiler: it’s always the best part).

Why will you love it? For starters, the flavors are next-level—sweet, savory, and downright addictive. The veggies soak up all those drippings, turning into caramelized bites of happiness. And the best part: it looks like you spent all day in the kitchen, but in reality, it’s about as low-maintenance as Pork Chop Recipes Crockpot or Pork Chop Recipes Baked. Seriously, it’s almost foolproof.

And if you’re into pairing vibes, serve this roast alongside something fresh like a Tabbouleh Salad to balance the richness. Or go bold with a side of crispy Steak Frites for that full-on bistro feel.

Bottom line: this dish is a total win. Whether you’re scrolling through pork roast recipes or searching for your new go-to pork loin recipes, this one is bound to land in your regular rotation. Simple, stunning, and downright delicious—what more could you ask for?

Brown Sugar Dijon Glazed Pork Loin - Easy Roast Recipe for Dinner

This brown sugar and Dijon glazed pork loin with tender carrots, sweet potatoes, and optional apples makes the ultimate centerpiece for a cozy Sunday supper or a festive holiday table. The roast develops a rich caramelized crust from the mustard-sugar combo, while the vegetables soak up all the flavor as they roast alongside.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 8

Author: Aleda

Ingredients

• Meat
• 3 lb pork loin


• Vegetables
• 1 lb carrots, cut into strips
• 2 Granny Smith apples (optional), peeled, cored, and thickly sliced
• 2 sweet potatoes, peeled and sliced lengthwise
• 2 tbsp olive oil
• ⅓ cup dark brown sugar (such as Wholesome Dark Brown Sugar)


• Seasoning
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tsp Italian seasoning (optional)


• Glaze
• 3 tbsp Dijon mustard (thick and creamy, like Maille Dijon Mustard)
• ½ cup brown sugar


• Finishing Touch
• 1 tbsp chopped parsley for garnish

Instructions

1. Prep the vegetables first: cut the carrots and sweet potatoes, toss them in a bowl with olive oil until coated. Set aside. Peel and slice apples if using, but keep them separate for later.
2. Position the pork loin, fat side facing up, in the middle of a large baking sheet. Arrange the carrots and sweet potatoes around it. Don’t add apples or extra sugar yet.
3. Season both the pork and the vegetables evenly with salt, pepper, and Italian seasoning if desired.
4. Brush the top and sides of the pork loin (leave the bottom plain) with Dijon mustard. Use about 3 tablespoons—scale down if your cut of meat is smaller.
5. Press ½ cup of brown sugar firmly over the mustard layer, covering the roast.
6. Roast in the oven at 375°F for 30 minutes. Remove the pan, sprinkle the vegetables with ⅓ cup brown sugar, and if using apples, add them at this stage.
7. Return the pan to the oven and roast for another 20–30 minutes, or until the pork reaches an internal temp of 145°F for medium-rare (slightly pink) or 155°F for well-done. Total cook time: about 50–60 minutes.
8. Important tip: the roast will continue to rise about 10°F while resting, so pull it out slightly earlier than your target temperature.
9. Let the pork rest for at least 10 minutes before slicing. This keeps the juices locked inside and ensures tender, juicy slices.
10. Garnish with fresh parsley and serve warm alongside the roasted veggies.

Share :