A simple but succulent pork roast! My maple Dijon pork loin is a simple dish that delivers when it comes to being delicious and succulent. When roasting meat, it is essential to cook it properly to obtain the correct internal temperature while maintaining the juicy tenderness you desire. I’ve found that a marinade before cooking can make a big difference when it comes to both flavor and texture. Mix up the marinade in the morning and let it soak all day until you’re ready to roast. A quick sear seals in flavor and juices, and then it goes into the oven to roast until it’s perfectly cooked and ready to enjoy. The glaze adds to the slightly sweet and savory flavor. It’s a dish that is a great weeknight meal and tasty enough for a special occasion.
Belle’s Maple Dijon Pork Loin
1 (2 1/2 pound) boneless pork loin roast
½ teaspoon each salt and pepper
1 tablespoon vegetable oil
Marinade:
1 quart cold water
⅓ cup maple syrup
¼ cup salt
3 cloves garlic, crushed
3 tablespoons chopped fresh ginger
1 tablespoon cracked black pepper
2 teaspoons dried rosemary
½ teaspoon red pepper flakes
Glaze:
2 tablespoons maple syrup
2 tablespoons Dijon mustard
In a large plastic zip-close bag, mix all the ingredients for the brine. Place the roast in the bag and chill for 6-8 hours. When finished, rinse the roast and pat dry with paper towels. Sprinkle with the salt and pepper. In a large frypan, heat the oil over medium-high heat. Sear the roast on all sides. Place in a baking dish and bake at 350 degrees for about 30 minutes. In a small bowl, mix together the ingredients for the glaze. Brush the roast with glaze and bake another 5-10 minutes or until temp reaches 145.
