This Maple Glazed Pork Roast is the perfect combination of sweet and savory. It’s baked in a delicious maple glaze that adds so much flavor to a boring pork roast. This roast is moist, flavorful, easy enough to make on a weeknight, and impressive enough to serve to guests!
I am always on the lookout for easy recipes that can be both for the family and company. This one could even be served on a holiday!
Why You Will Love This Maple Glazed Pulled Pork
- It’s super easy! No complicated ingredients or equipment are needed.
- Flavorful, tender, and moist.
- You can use pork loin or tenderloin.
- Minimal dishes
PORK: You can use either pork loin or tenderloin. I prefer a pork loin because of the fat cap. It adds more flavor and moisture to the meat.
MAPLE SYRUP: You must use PURE maple syrup for this recipe. The other stuff is too sweet and not very flavorful. If you can find grade b pure maple syrup, that will add even more flavor.
CINNAMON, CLOVE, GINGER, DIJON MUSTARD: These provide a subtle hint of spice and flavor.
How To Make Maple Glazed Pork Roast:
STEP 1: Mix the maple syrup, mustard, cinnamon, clove, and ginger in a small saucepan. Bring to a boil and cook for 2-3 minutes. Remove from heat.
STEP 2: Season the roast liberally with salt and pepper on all sides. Sear all sides of the roast.
STEP 3: Pour the glaze over the roast and bake in the oven until it reaches an internal temperature of 140 degrees F. Let rest for at least 10 minutes before slicing.
Store leftover meat in an airtight container in the refrigerator for up to 4 days. Reheat slices on the stove top in a skillet over medium heat covered with a lid for no more than 3 minutes.
Today’s pork is at least 30% leaner than it was a few decades ago, so overcooking a pork loin is the only reason it becomes dry. It is very important to use a meat thermometer and pull the roast from the oven when it reaches 140 degrees F.
The National Pork Board recommends cooking pork loin to an internal temperature of 145° F (62°C). Use a meat thermometer to check for doneness.
What are the differences between a pork loin and a pork tenderloin?
PORK LOIN: This is a wider, thicker, flatter cut. It can be found boneless or bone-in. It is mild in flavor and usually has a very thin fat cap along one side.
PORK TENDERLOIN: This is smaller, thinner, and narrower. It cooks very quickly and can be cooked at high temperatures.
Tips and Substitutions:
- It is VERY important not to overcook this cut of meat. Farming practices have changed, and it is now safe to consume meat without overcooking it. The meat is done at 145 degrees F, but you will want to pull it from the oven when it reaches 140 degrees F. It will finish cooking as it rests.
- If your roast is really flat and oddly shaped, I recommend tying it at even intervals down the length of the roast. This will help ensure the roast cooks evenly.
- Searing the roast is not for holding in the juices (that is a myth), but it is for adding flavor! It flavors the sauce and makes it rich and flavorful.
- Let the roast rest before cutting it to allow the juices to redistribute into the meat instead of running out all over the cutting board.
There are so many things you can serve with this roast. Easy Garlic Mashed Potatoes or Mashed Sweet Potatoes would be great (which is what is in the picture at the top.) A few pasta dishes that would go great are Parmesan Orzo or Stovetop Mac and Cheese.
I love to serve this Spinach, Apple, and Pomegranate Salad with pork or even this Pear salad.
Maple Glazed Pork Roast
- ½ cup (120ml) PURE maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon cinnamon
- pinch of ground clove and ground ginger
- 1 (4½ pound) (2.04kg) boneless pork loin
- Preheat oven to 325℉. Combine the maple syrup, mustard, cinnamon, clove, and ginger in a small saucepan. Bring to a boil, then simmer for 3 minutes. Remove from heat.
- Meanwhile, liberally season all sides of the pork loin with salt and pepper. Heat a 12" ovensafe skillet over medium to medium-high heat. Place roast fast side down in the skillet and cook until well browned. Using tongs, turn roast and brown on all sides. Pour maple syrup mixture over the roast.
- Place skillet in oven and roast until meat registers 140℉. During cooking, rotate roast to coat in the glaze 2-3 times. Transfer to a cutting board to rest for 10-15 minutes before slicing. Slice in ¼" slices and serve with juices from the pan.
- STORAGE: Store leftover meat in an airtight container in the refrigerator for up to 4 days. Reheat slices on the stove top in a skillet over medium heat covered with a lid for no more than 3 minutes.
- TENDERLOIN: If you do use a tenderloin, it will cook much quicker!