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.
When I think of Fall flavors, maple syrup is on top of my list. And this Maple Roasted Pork Loin was deliciously moist and super easy to make.
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.
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!
Ingredients Needed
For this recipe you'll need the following ingredients:
- center cut pork loin roast
- maple syrup
- prepared horseradish
- Dijon mustard
- fresh rosemary
- garlic
- Kosher salt
- black pepper
- chicken (or vegetable) broth
How do you make Maple Roasted Pork Loin?
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 ½ 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.
Visit the recipe index to search for more recipes by category.
More Pork Loin Recipes
- Sheet Pan Italian Pork Loin
- Caprese Stuffed Pork Loin
- Dijon Rosemary Encrusted Pork Loin
- Apple Cider Roasted Pork Loin
- Herbs de Provence Encrusted Pork Loin
- Dijon Rosemary Encrusted Pork Loin
Shop Related Products
RECEIVE A FREE EBOOK WHEN YOU SIGN UP FOR OUR WEEKLY NEWSLETTER!
Maple Roasted Pork
Ingredients
- 2 pounds center cut pork loin roast
- ¼ cup maple syrup
- 1 teaspoon prepared horseradish
- 1 teaspoon dijon mustard
- 1 tablespoon chopped fresh rosemary
- 1 clove minced garlic
- ½ teaspoon kosher salt
- ¼ 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 ½ 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.
Nutrition
Connect with me on Social Media
Facebook | Twitter | Pinterest | Instagram
Lisa @ Lisa's Dinnertime Dish says
This sounds fantastic!
Adele @ The Dutch Door Kitchen says
This looks great.. and the ingredients list is simple - items most people have on hand already.
Carrie's Experimental Kitchen says
Thank you Lisa and Adele. 🙂
Dawn says
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
Carrie's Experimental Kitchen says
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!
Samantha says
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?
Carrie's Experimental Kitchen says
I put it right in the pan, but you can use a rack if you prefer.