Pork Loin Roast Is a Crowd-Pleasing Entrée

Whether you need to cook Sunday supper for your family or you’re planning your Easter menu, easy, elegant pork loin roast is a great choice. Cooked to perfection, pork loin roast is wonderfully tender and juicy.

Pork Loin Roast with Brown Sugar Glaze

Serves 4


3 pounds boneless pork loin roast, well-trimmed
2 tablespoons grainy mustard
4 cloves garlic, minced
1 teaspoon chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
1 tablespoon brown sugar
3 tablespoons melted butter


Preheat oven to 400 degrees F. Place a wire rack on a 13- x 9-inch roasting pan. For easier clean up, you can line the roasting pan with foil.

Using kitchen twine, tie the roast*.

Combine the mustard, garlic, thyme, rosemary, salt, and black pepper in a small bowl. Using your cleaned hands, rub the mustard mixture all over the pork loin roast. Set the roast, fat side down, on the wire rack. Place the roast in the oven and cook for 30 minutes. Turn the roast over, then continue to cook roast for approximately 20 to 30 minutes or until a meat thermometer reads 155 degrees F when inserted into the middle of the roast.

Combine the brown sugar and melted butter in a small bowl. Brush the brown sugar mixture on top of the roast. Broil for 2 minutes to caramelize the brown sugar.

Remove the roast from the oven and let it rest for 10 minutes before slicing. Serve with any extra pan juices.

*How To Tie a Roast from The Kitchn