Maple-Mustard Glazed Pork Loin Roast

By Our Chef, Phillip Schaaf

Like many chefs, butchers, and home chefs, I love working with pork. Every single part of the pig is usable and delicious. Some are cuts trickier to work with than others, and the pork loin falls somewhere right in the middle, as far as cooking difficulty is concerned. One of the best things about this small roast  is that takes to a variety of flavors and preparations, and—once you know they trick to nailing the cooking technique—it will be an easy go-to dinner.

Avoid a dry roast

Lean in close—I’m about to reveal the secret behind the perfect pork loin roast. Really, it’s not that big of a secret. As is the case with any meat cooking—temperature is key. Because the loin is a lean cut, it can dry out if it goes even a few degrees beyond the target temperature. I rely heavily on carryover cooking—removing the meat from heat and allowing it to continue to slowly cook—to ensure that my pork roast will be succulent when it’s served. By pulling to loin out of the oven when it is still a couple of degrees under the target temp, you prevent it from drying out and overcooking while it rests.

Cooking it right

I usually cook a loin roast until the internal temperature, taken from the center of the loin, reads 135 degrees. I then pull it from the oven and tent the roast with foil—which creates a mini oven—with the roast as the heat source. This will bring the internal temperature to 140 to 145, which is ideal for pork.

The glaze

In the recipe below, I walk you through making a maple dijon glaze—which provides a sweet and savory balance for the roast and pairs well with a variety of different sides. The glaze will need to be applied halfway through cooking and should be basted on throughout. Roasted root vegetables always pair well with a beautiful pork roast.