Maple-Mustard-Glazed Pork Roast

This pork loin roast needs just six ingredients and practically cooks itself. Maple syrup, Dijon mustard, apple cider vinegar, and soy sauce combine into a glaze that hits sweet, tangy, sharp, and savory all at once. Spread it over the roast and let the oven do the rest.

The maple syrup caramelizes as the pork roasts, creating a sticky, lacquered crust that’s burnished and slightly charred at the edges. The Dijon cuts through the sweetness with a mustard bite, and the vinegar keeps the whole thing from being cloying.

Use a meat thermometer. Pull the roast at 145°F (63°C) for juicy, slightly pink pork (USDA safe), or 160°F (71°C) if you prefer it well done. Rest for 10 minutes before slicing so the juices redistribute back into the meat.

Pro Tips

• Roast in a shallow pan so the heat circulates around the meat. A deep roasting pan traps steam and prevents the glaze from caramelizing.
• Spoon the pan juices over the roast halfway through cooking. This builds up layers of glaze and keeps the surface from drying out.
• Slice against the grain for tender pieces. Pork loin has a visible grain, and cutting with it gives you stringy, chewy slices.

Variations

• Add a teaspoon of smoked paprika to the glaze for a smoky, slightly spicy layer.
• Use honey instead of maple syrup for a lighter, more floral sweetness.
• Brush the glaze on grilled pork chops instead of a roast for a faster weeknight version.