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Maple BBQ Pork Loin Roast with Dijon crust

Maple BBQ Pork Loin Roast with Dijon Crust

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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • Roasting pan A shallow roasting pan with a rack is ideal. It allows the pork to cook evenly and prevents the bottom from getting soggy. No rack? Place halved onions or carrots under the roast as a makeshift rack.
  • Meat Thermometer Essential for roasting meat perfectly without overcooking.
  • Mixing bowls For the glaze and crust components.
  • Basting brush Makes applying the glaze easy and mess-free.
  • Foil For tenting the meat post-roasting.
  • Oven This recipe is optimized for the oven, just like your favorite pork steak recipes oven style.

Ingredients
  

For the Pork Loin Roast

  • 3 to 3.5 lb pork loin roast not tenderloin – they’re different cuts
  • 2 tablespoons olive oil
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

For the Maple BBQ Glaze

  • ⅓ cup pure maple syrup not pancake syrup!
  • ¼ cup your favorite smoky BBQ sauce go with a thicker variety
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 clove garlic minced
  • Pinch of cayenne optional, for heat

For the Dijon Crust

  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1 teaspoon maple syrup
  • ½ cup panko breadcrumbs
  • 2 teaspoons olive oil
  • Fresh thyme leaves optional, but adds aroma

Instructions
 

Prep the Pork

  1. Remove the pork loin from the fridge about 30 minutes before cooking. This helps it cook more evenly. Pat it dry with paper towels.

Season the Meat

  1. Rub the pork loin with olive oil. In a small bowl, mix salt, pepper, smoked paprika, garlic powder, and onion powder. Rub the spice mix all over the pork.

Make the Maple BBQ Glaze

  1. In a small saucepan over medium heat, combine the maple syrup, BBQ sauce, Dijon mustard, apple cider vinegar, Worcestershire sauce, minced garlic, and cayenne. Simmer for 5-7 minutes until slightly thickened. Set aside.

Roast the Pork (Initial Phase)

  1. Preheat your oven to 375°F (190°C). Place the pork in your roasting pan and roast uncovered for 30 minutes.

Apply the Glaze

  1. After 30 minutes, brush the roast generously with the maple BBQ glaze. Return it to the oven and continue roasting for another 25-30 minutes, glazing every 10 minutes.

Add the Dijon Crust

  1. While the roast finishes, stir together Dijon mustard, whole grain mustard, and maple syrup in a small bowl. In another bowl, mix panko with olive oil and thyme leaves.
  2. When the internal temperature of the roast hits about 135°F, remove it from the oven. Spread the mustard mixture over the top of the roast, then sprinkle the panko mixture evenly on top. Lightly press it in so it adheres.
  3. Return the roast to the oven for another 10-15 minutes, or until the internal temp reaches 145°F and the crust is golden.

Rest and Serve

  1. Tent the roast loosely with foil and let it rest for 10-15 minutes before slicing. This helps the juices redistribute and keeps the pork moist.