Pork • Dinner

Maple Glazed Pork Loin

Name: Maple Glazed Pork Loin
Prep time: 15 min
Cook time: 1 min
Total time: 1 min
Yield: 6 servings
Ingredients: 1 pork loin roast, 3 to 3.5 lb; 2 tbsp olive oil; 2 tsp kosher salt; 1 tsp black pepper; 1 tbsp chopped fresh rosemary or 1 tsp dried; 2 garlic cloves, minced; 1/2 cup pure maple syrup; 3 tbsp Dijon mustard; 1 tbsp apple cider vinegar

Juicy roast pork loin brushed with maple Dijon glaze, sliced with pan juices.

Updated: Oct 7, 2026

⏱ 1 hr 15 mintotal

6servings

380 kcalper serving

Easylevel

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Why you'll like it

Ready in about 1 hr 15 min.
Serves 6 — easy to halve or double.
Easy level — everyday equipment only.
Fits a busy weeknight.
Storage, freezing and reheating covered below.

This Maple Glazed Pork Loin recipe takes 1 hr 15 min and makes 6 servings. Maple glazed pork loin delivers a sweet savory roast suited to Sunday dinners and holiday tables.

Helpful guides

Instructions

Step 1

Heat the oven to 350 degrees Fahrenheit and set a rack in a roasting pan. Pat the loin dry with paper towels and rub all over with oil, salt, pepper, rosemary, and garlic. A dry surface sears better and helps the rub adhere evenly.

Step 2

Sear the oiled loin in a hot oven safe skillet for 2 to 3 minutes per side until browned all over. Transfer the skillet to the oven or move the roast to the rack in the pan. Searing builds a flavorful crust under the sweet glaze.

Step 3

Roast for 40 minutes, then whisk the maple syrup, Dijon, and vinegar in a small bowl. Brush half the glaze over the roast and continue roasting. Late glazing keeps the sugars from scorching during the long cook.

Step 4

Brush with remaining glaze after 15 minutes and roast 10 to 20 minutes more until the thickest part reads 140 to 145 degrees Fahrenheit on an instant read thermometer. Total roasting runs about 1 hour depending on thickness. Tent loosely if the top darkens early.

Step 5

Transfer to a clean cutting board and rest 10 minutes so juices redistribute and the temperature settles at 145 degrees Fahrenheit. Do not slice early or the juices run out and the meat tastes dry. Warm the pan juices while the roast rests.

Step 6

Slice against the grain into half inch medallions and arrange on a warm platter. Spoon the warm pan juices over the slices and serve with roasted vegetables. Cool leftovers within 2 hours and refrigerate for sandwiches and salads.

Troubleshooting — fixes, not repeats

If the glaze burns, it was applied too early; brush during the last 25 minutes only and tent with foil as needed.
If the loin cooks unevenly, the roast was tapered; fold the thin tail under and tie with twine for even thickness.
If juices run pink after resting, check the thermometer in the true center; return to the oven in 5 minute bursts.
If the exterior lacks color, sear 1 minute longer per side before roasting; pale loin still tastes mild but looks plain.

Make it your way

Swap maple for honey and add 1 teaspoon of smoked paprika for a smoky sweet crust.
Stuff the loin with sauteed apples and onions by butterflying it before rolling and tying.
Serve sliced over creamy polenta with cider gravy made from pan drippings.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Reheat gently with broth to 165 degrees Fahrenheit without overcooking.

Freeze cooled slices with juices up to 3 months; thaw overnight in the refrigerator and warm slowly.

FAQ

What temperature should pork loin reach?
Cook to 145 degrees Fahrenheit at the thickest point, then rest 3 to 10 minutes while juices settle. The temperature holds steady during resting for juicy slices. Lean loin dries fast past this point, so pull on time and verify with a thermometer.

Can I use pork tenderloin instead?
Yes, but it is smaller and leaner, so roast at 400 degrees for about 20 to 25 minutes to 145 degrees Fahrenheit. Apply the glaze during the last 10 minutes only. Slice and serve right away since tenderloin dries faster than loin.

Do I need real maple syrup?
Pure maple syrup gives the best flavor and caramelization, while pancake syrup works in a pinch but tastes sweeter and thinner. Use the same amount either way and watch for burning. Dark robust maple syrup adds the deepest flavor to the glaze.