This Maple Mustard Pork Loin is juicy, flavorful, and perfectly roasted thanks to a bold ginger-maple brine and a golden glaze of tangy Dijon and sweet maple syrup.
It’s the kind of centerpiece roast that makes any dinner feel extra special—without the stress!
Why You’ll Love This Recipe
Extra juicy pork from an overnight brine
Sweet, savory, and peppery glaze that caramelizes as it roasts
Aromatic flavor from garlic, rosemary, and fresh ginger
Elegant enough for holidays, but easy for a weeknight
Simple prep with big flavor payoff
What You’ll Need (Ingredient Highlights)
Pork loin – A 4 lb center-cut pork loin trimmed and tied for even roasting.
Maple syrup – Adds natural sweetness to both the brine and glaze.
Fresh ginger – Bright and zesty, it infuses the meat during the brining process.
Dijon mustard – Pairs beautifully with maple to create a balanced glaze.
Kosher salt & black pepper – Key to seasoning and flavor enhancement.
Garlic & rosemary – Add savory depth to the brine.
Red pepper flakes – A subtle kick of heat without overpowering.
Kitchen twine – Helps the pork roast evenly and look gorgeous when sliced.
Pro Tips Before You Start
Tie the pork loin with twine at 2-inch intervals for even cooking and a uniform shape.
Use a 2-gallon plastic bag or large airtight container to fully submerge the pork in brine.
Always pat the pork dry after brining for proper searing and better glaze adherence.
Save some glaze for serving—don’t reuse any that touched raw pork.
Use a meat thermometer to ensure perfectly cooked pork at 145°F.
How to Make Maple Mustard Pork Loin
Step 1: Prepare the Pork Loin
Trim the pork of excess fat and pat dry.
Tie kitchen twine around the pork at 2-inch intervals to hold its shape while roasting.
Step 2: Make the Ginger Brine
In a large container or 2-gallon resealable bag, whisk together cold water, maple syrup, kosher salt, grated ginger, black pepper, rosemary, red pepper flakes, and crushed garlic.
Submerge the pork, seal, and refrigerate for 8–12 hours.
Step 3: Preheat and Prep for Roasting
Preheat oven to 325°F. Lightly grease a roasting rack or use an oven-safe skillet.
In a bowl, mix Dijon mustard and maple syrup.
Reserve 1/3 of the mixture for serving.
Step 4: Sear the Pork
Remove pork from brine and pat dry. Season with salt and pepper.
Heat oil in a skillet over medium-high heat.
Sear pork 2–3 minutes per side until golden brown.
Step 5: Roast and Glaze
Transfer pork to oven and brush with glaze. Roast for 1 hour 15 minutes.
Glaze again and roast an additional 10 minutes or until internal temp reaches 145°F.
Step 6: Rest and Serve
Let pork rest 5–10 minutes. Slice and serve with reserved maple mustard sauce.
What to Serve It With
Roasted potatoes or sweet potatoes
Garlic green beans or roasted Brussels sprouts
Buttery mashed cauliflower for a low-carb option
Warm crusty bread to mop up the extra sauce
Crisp green apple salad with vinaigrette for a bright side
Variations / Substitutions
Swap maple syrup with honey if needed (though maple has the best depth here).
Use fresh herbs like thyme or sage instead of dried rosemary.
Add orange zest to the brine for a citrusy twist.
Use whole grain mustard for a chunkier glaze with more texture.
No twine? Roast it without tying—just monitor for even cooking.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze sliced pork (without sauce) for up to 2 months.
Reheat gently in the oven or microwave with a bit of sauce to keep it moist.
Slice thin and use for sandwiches, grain bowls, or salads.
Double the sauce if you like extra to drizzle over sides like rice or veggies.
FAQs
Can I brine it longer than 12 hours?
No, it’s best to stick to 8–12 hours to avoid overly salty pork.
What if I don’t have a cast iron skillet?
Use any oven-safe pan or roast on a rack in a roasting pan.
Can I grill this instead?
Yes! After brining and patting dry, sear the pork on the grill and finish it over indirect heat.
Do I have to tie the pork loin?
It’s recommended for even cooking and professional-looking slices, but not required.
Is the glaze sweet?
It’s balanced—slightly sweet from the maple, tangy from the mustard, and mellowed by the savory pork.
Can I make the sauce ahead of time?
Absolutely! Store in the fridge and reheat gently before serving.
Should I cover the pork while roasting?
No, roast it uncovered to help the glaze caramelize and the outside develop a nice crust.
Final Thoughts
This Maple Mustard Pork Loin is a stunning yet simple dish that delivers bold flavor with minimal effort.
The ginger-maple brine keeps it juicy, while the mustard glaze creates a golden crust that’s irresistible.
Whether you’re hosting guests or just making a special family dinner, this pork roast is bound to become a new favorite!
