Brown Sugar Dijon Glazed Pork Loin
- Author: Cindy Schumacher
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Category: Pork, Main Course
- Original Air Date: December 4, 2019
1 boneless whole pork loin roast (3 lbs.)
1 lb. carrots cut in strips
2 granny smith apples peeled, cored, thick sliced
2 sweet potatoes peeled and sliced lengthwise
2 Tbsp. olive oil
1/3 cup dark brown sugar
1 tsp. sea salt
½ tsp. black pepper
1 tsp. Italian seasoning
3 Tbsp. Dijon mustard
½ cup brown sugar
Cut carrots and sweet potatoes lengthwise. Add them to the bowl, add 2 Tablespoons olive oil and mix well. Slice peeled apples but place them in a different bowl to be added later.
Place pork loin with fat layer on top in the middle of the baking sheet. Surround it with oiled up carrots and sweet potatoes. Do not add brown sugar or apples yet. Season the pork loin and vegetables with spices evenly: 1 tsp sea salt, ½ tsp black pepper, 1 tsp Italian seasoning. Generously brush the entire surface of the pork loin (except bottom) with Dijon mustard – 3 Tbsp. If pork loin is smaller, use less.
Press ½ cup dark brown sugar into the mustard all over the roast. Place the baking sheet in the oven and cook at 375. Take it out after 30 minutes and sprinkle the veggies with 1/3 cup brown sugar. Add apples at this time. Return to the oven and continue cooking for about 20-30 more minutes or until the internal temperature hits between 145 to 155. Let rest 10 minutes before carving and serving.