Maple Mustard Pork Loin and Roasted Vegetables

Ingredients

• 1.13 kg (2.5 lb)pork loin roast
• 45 ml (3 tablespoons)olive oil
• 2.5 ml (1/2 teaspoon)garlic powder
• 2.5 ml (1/2 teaspoon)minced fresh rosemary, or 0.6 ml (1/8 teaspoon) dried rosemary
• 2.5 ml (1/2 teaspoon)salt
• 1.25 ml (1/4 teaspoon)black pepper
• 60 ml (1/4 cup)maple syrup
• 22.5 ml (1.5 tablespoons)grainy mustard or Dijon mustard
• 1.4 litres (6 cups)mixed root vegetables, any combination of carrots, potatoes, sweet potatoes, turnips, acorn squash and butternut squash
• 1, diced (optional)apple
• 60 ml (1/4 cup)diced red onion (optional)
• 30 ml (2 tablespoons)olive oil
• 1.25 ml (1/4 teaspoon)salt
• 1.25 ml (1/4 teaspoon)pepper

Instructions

1. 1

   Prepare the vegetables

   Heat the oven to 190°C (375°F). Dice the vegetables, onion and apple, if using. Put the vegetables in a bowl, toss them with the oil and seasonings, then spread them across the bottom of a medium casserole dish or roasting tin.

2. 2

   Season the pork

   Pat the pork loin dry with paper towels and place it on top of the vegetables, with the fat cap facing upwards. Drizzle it with oil and seasonings, then rub these over the top and sides so the pork is evenly coated.

3. 3

   Roast the pork

   Put the dish in the oven for 60 minutes, until the centre of the pork reaches 63°C (145°F). The time may vary with the size of the roast. Remove the dish from the oven and switch on the grill.

4. 4

   Mix the glaze

   While the grill heats, stir the maple syrup and mustard together in a small bowl. Brush the mixture over the top and sides of the roast.

5. 5

   Caramelise the glaze

   Place the dish under the hot grill for about 2 minutes, just until the glaze caramelises. Remove it from the oven.

6. 6

   Rest and serve

   Leave the roast to rest for 10 minutes before slicing. Season to taste with a little salt and pepper, then serve with the vegetables and a spoonful of the drippings from the dish.

What is maple mustard pork loin?

Pork loin roast is a familiar American-style centrepiece, served here with root vegetables cooked in the same dish. The maple and mustard coating adds a sweet, tangy finish to the savoury roast.

One-pan cooking makes the meal practical: the vegetables sit beneath the pork and cook as it roasts. A short spell under the grill caramelises the glaze just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 511 calories, 44g protein, 38g carbs, 20g fat.

The root vegetables and maple syrup provide much of the carbohydrate, while olive oil and the pork contribute fat. Pork loin is the main source of protein. Serve with extra green vegetables or salad for a balanced plate.

Choosing the vegetables

Root vegetables: carrots, potatoes, sweet potatoes and turnips all work, as do acorn and butternut squash. Use any combination listed in the recipe, cut into pieces so they cook together.

Apple and onion: both are optional additions that bring a little sweetness and savoury flavour to the vegetable layer. Dice them along with the other vegetables if using.

Getting the pork ready

Dry surface: pat the roast dry before seasoning so the oil and spices can coat it evenly. Set it on the vegetables with the fat cap facing up.

Even coating: rub the oil and seasonings over the top and sides of the pork. This helps distribute the seasoning across the roast.

Glazing under the grill

Maple and mustard: mix the two together shortly before glazing, then brush the mixture over the roast's top and sides. Grainy mustard gives the coating texture; Dijon is an alternative.

Brief finish: the grill step is only about 2 minutes, long enough to caramelise the glaze. Keep an eye on it while it is under the direct heat.

Checking doneness and resting

Temperature: check the centre of the pork with a meat thermometer; the recipe calls for 63°C (145°F). Roast size can affect how long it takes to reach that point.

Resting: leave the meat for 10 minutes before slicing. This gives you time to finish setting out the vegetables and makes the roast easier to carve.

Serving the roast

Vegetables: serve them alongside slices of pork, spooning some of the pan drippings over the meal. The recipe includes both the roast and its vegetable side in each serving.

A crisp green salad or steamed green vegetables make a fresh accompaniment. For a gathering, bring the roasting dish to the table and carve the pork just before serving.

Recipe notes & tips

• Cut the vegetables into similar-sized pieces so they cook at a similar pace.
• Use a meat thermometer to check the centre of the roast rather than relying on timing alone.
• Brush the glaze over the sides as well as the top for an even coating.
• Watch the roast closely under the grill because the maple syrup can darken quickly.
• Rest the pork for the full 10 minutes before slicing.

Variations

• Change the mustard: use Dijon instead of grainy mustard for a smoother glaze.
• Vary the roots: choose any combination of the listed root vegetables and squash.
• Add the apple: dice it into the vegetable mixture for an optional sweet note.
• Include red onion: toss the diced onion with the vegetables before roasting.
• Use dried rosemary: substitute 0.6 ml (1/8 teaspoon) dried rosemary for the fresh rosemary.

Common mistakes to avoid

• Wet pork: pat the roast dry before adding the oil and seasonings.
• Uneven vegetables: cut the pieces to a similar size so they roast more evenly.
• Skipping the thermometer: check the centre reaches 63°C (145°F), as roast size affects timing.
• Leaving the glaze unattended: watch it closely under the grill for the short caramelising step.
• Slicing too soon: let the roast rest for 10 minutes before carving.

How to store

Refrigerate leftover pork and vegetables in an airtight container for up to 3 days. Reheat until piping hot, adding a little of the reserved drippings if available to keep the meat moist.

Frequently asked questions