Center cut pork loin roast basted with a combination of maple syrup, prepared horseradish, Dijon mustard, garlic and fresh rosemary is perfect for Sunday dinners or weeknight meals.
I first posted this recipe back in 2012 and hadn’t quite worked out my photography skills yet (and the picture was horrible!). It was a shame too because this recipe for Maple Roasted Pork was so good.
I’ve recently been revisiting some of my old recipes so that I can make them again because I tend to either make the same, easy recipes over and over again like this Black Bean, Chicken & Spinach Chili OR I’m creating something new to share here on the blog.
I recently came across this Maple Roasted Pork and decided to make this for dinner one night since I had just purchased a pork loin roast.
It’s one of those simple recipes where you can mix everything together in a bowl; then top the roast with and let the oven do the rest of the work. The flavor combination of maple syrup mixed with the horseradish, mustard and fresh rosemary is a wonderful combination.
How do you make Maple Roasted Pork Loin?
For this recipe you’ll need a center cut pork loin roast, maple syrup, prepared horseradish, Dijon mustard, fresh rosemary, garlic, Kosher salt, black pepper and chicken broth.
Preheat oven to 350 degrees F. In a bowl, combine the maple syrup, horseradish, mustard, rosemary, garlic, salt and pepper until well blended.
Add the meat to a roasting pan, season with salt and pepper; then baste the pork with the mixture. Next, add the chicken broth to the bottom of the pan and roast for approximately 1-1 1/2 hours.
Cooking times vary depending on the size of your pork loin, but figure on 25-30 minutes per pound; basting every 30 minutes. After the meat has reached the desired internal temperature, remove from oven and let rest for about 10 minutes before slicing.
We tend to eat pork a lot since I don’t like seafood and try to limit the amount of beef I consume due to my high cholesterol. When we do, I always purchase center cut pork loin. It’s super lean and cooked right..always deliciously moist!
This Maple Roasted Pork was so flavorful and the mixture would even make a great marinade for pork chops as well if you’re low on time. Because my roast was smaller (about 2lbs.), it was ready in a little over an hour so we were able to enjoy it for a weeknight dinner.
I served this pork with Parmesan Parmesan & Rosemary Whipped Potatoes and Maple Roasted Carrots. ~Enjoy!
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Ingredients
- 2 pounds center cut pork loin roast
- 1/4 cup maple syrup
- 1 teaspoon prepared horseradish
- 1 teaspoon dijon mustard
- 1 tablespoon chopped fresh rosemary
- 1 clove minced garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
Instructions
- Preheat oven to 350 degrees F.
- In a bowl, combine the maple syrup, horseradish, mustard, rosemary, garlic, salt and pepper until well blended. Add the meat to a roasting pan, season with salt and pepper; then baste the pork with the mixture.
- Add the chicken broth to the bottom of the pan and bake at 350 degrees F for approximately 1-1 1/2 hours (figure on 25-30 minutes per pound), basting every 30 minutes. After the meat has reached the desired internal temperature, remove from oven and let rest for 10 minutes before slicing.
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This sounds fantastic!
This looks great.. and the ingredients list is simple – items most people have on hand already.
Thank you Lisa and Adele. 🙂
I’m looking for a recipe for pork roast that’s prepared with maple syrup, but not the horse radish; this was a recipe of my mom’s & I can’t find it! I’m hoping you can help me! Thanks, Dawn
Hi Dawn, I’m not sure what else your mom added to her pork roast, but if you don’t like horseradish you could try mixing brown sugar and maple syrup together; then brushing it on top of the pork roast. Let me know how it turns out!
Do you roast right on the pan (with the meat sitting in the broth) or on a raised rack with the pan below to catch the drippings?
I put it right in the pan, but you can use a rack if you prefer.