Brown Sugar Roasted Pork Loin

This Brown Sugar Roasted Pork Loin is a real crowd-pleaser—juicy and tender on the inside, with a sticky-sweet crust that’s hard to resist. I roast it with carrots, apples, and sweet potatoes in the same pan, so it’s not just delicious, it’s also practical. Whether you’re hosting a holiday meal or just pulling together a cozy Sunday dinner, this is a meal that makes people pause mid-bite and ask, “What’s in this glaze?”

Why This Pork Loin Is Worth Making

The glaze is the star here—Dijon mustard and dark brown sugar come together to create that sweet-savory crust that caramelizes beautifully in the oven. Add in some seasonal veggies like sweet potatoes, apples, and carrots, and you’ve got a full dinner that roasts up in one go. No need for extra pans or side dish juggling.

The best part? It looks and tastes fancy, but it’s honestly really easy. You’ll spend more time getting compliments than cooking.

Choosing the Right Cut of Pork

Let’s get something clear first—this is a pork loin, not a tenderloin. I use a boneless pork loin rib end, about 3 pounds, and I always leave the fat cap on. That layer of fat might not look pretty before roasting, but it does wonders for moisture and flavor during cooking. Plus, it helps that glaze stick and caramelize without drying out the meat.

You can trim off the fat after cooking if you’d like, but I recommend keeping it on while it roasts.

Ideal Roasting Temperature

To get that perfect doneness, a meat thermometer is your best friend. I roast mine at 375°F. The internal temperature should be:

• 145°F for slightly pink, tender pork
• 160°F for fully white, well-done meat

I usually go for the 160°F mark. For a 3-pound roast, that’s about 1 hour of roasting time, but I suggest checking around the 50-minute mark just to be safe.

Also, keep in mind: a thicker, shorter roast (like mine) takes longer than a longer, thinner cut.

Is Pink Pork Safe?

Yes, a touch of pink in your pork is totally safe at 145°F. That’s USDA-approved. But if you’re like me and prefer your roast fully cooked through with a white center, let it go until it hits 160°F.

Best Brown Sugar for the Crust

I always go for dark brown sugar—organic if I can find it. It’s moist, rich with molasses, and makes that crust deep and flavorful without burning. Lighter sugars just don’t give the same color or depth.

My Go-To Mustard

Thick, creamy Dijon mustard is a must. You don’t want anything watery here. It acts like glue to hold the sugar in place on the meat. Maille Dijon is one I trust and use often, but any good-quality thick Dijon will work.

How I Arrange the Veggies

I slice my carrots and sweet potatoes lengthwise and toss them in a little olive oil, then arrange them around the pork on the baking sheet. The apples are added later—don’t put them in right away or they’ll turn to mush.

If you’re worried about pork fat running into your veggies, place the roast on a bed of foil with the edges folded up like a little tray. Personally, I don’t mind a bit of pork fat flavor soaking into my vegetables—it just adds more richness.

Let’s Cook This Thing

Prep the Vegetables

• Slice carrots and sweet potatoes lengthwise. Toss them in a bowl with 2 tablespoons of olive oil.
• Peel and slice the apples, but set them aside for later—those go in halfway through roasting.

Arrange the Pan

• Place the pork loin in the center of a baking sheet.
• Surround it with the carrots and sweet potatoes.
• Don’t add apples or brown sugar yet—they’ll go in after 30 minutes of roasting.
• Sprinkle everything with salt, pepper, and a little Italian seasoning if you like.

Glaze the Pork

• Brush the top and sides (not the bottom) of the pork with Dijon mustard—about 3 tablespoons.
• Press ½ cup of dark brown sugar firmly over the mustard. This is your sticky crust.
• You can sprinkle a bit of sugar around the veggies too if you want a touch of sweetness on them.

Time to Roast

• Roast at 375°F.
• After 30 minutes, pull the tray out. Now add the apple slices and sprinkle a little more brown sugar over the veggies if you’d like.
• Return it to the oven and cook until the internal temp is between 145°F to 160°F, depending on how you like it.
• Mine usually takes 1 hour.
• Let the roast rest for 10 minutes before slicing.

Common Issues and Fixes

Sugar melting too soon?
That’s often because of the sugar type. Stick with dark brown sugar—its molasses content helps it hold up in the oven. Also, make sure you press it firmly into thick Dijon mustard. And again, keeping that fat cap helps the glaze stay put and caramelize nicely.

How to Serve

Slice the pork thick or thin—your call. It’s great served family-style with those sweet, roasted carrots, potatoes, and apples piled on the side. Drizzle a little pan juice over the top if there’s any left.

If you’re serving this for a holiday meal, it pairs beautifully with a fresh salad or green beans and maybe a dollop of cranberry sauce.

Storing Leftovers

Let leftovers cool, then store in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or microwave. This pork also makes a killer sandwich the next day—especially with a smear of leftover mustard and some sharp cheddar.

Yield: 8

Brown Sugar Roasted Pork Loin

Print

This brown sugar Dijon mustard glazed pork loin with carrots, apples, and sweet potatoes makes a fantastic option for a Sunday dinner or a holiday feast. The carrots and potatoes are caramelized in brown sugar, and the top of the roast is generously coated with Dijon mustard and dark brown sugar.

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 30 minutes

Ingredients

Meat:

• 3 lb pork loin

Vegetables:

• 1 lb carrots, cut into strips
• 2 Granny Smith apples (optional), peeled, cored, and thickly sliced
• 2 sweet potatoes, peeled and sliced lengthwise
• 2 tablespoons olive oil
• ⅓ cup dark brown sugar

Spices:

• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning (optional)

Glaze:

• 3 tablespoons Dijon mustard (creamy and thick)
• ½ cup brown sugar

Garnish:

• 1 tablespoon chopped parsley (for decoration)

Instructions

1. Cut the carrots and sweet potatoes lengthwise. Toss them in a bowl with 2 tablespoons of olive oil and mix well.
   
2. Slice the peeled apples and set them aside in a separate bowl to be added later (optional).
   
3. Place the pork loin, fat side up, in the center of a baking sheet. Surround it with the prepared carrots and sweet potatoes. Do not add the brown sugar or apples yet.
   
4. Season the pork and vegetables evenly with salt, pepper, and Italian seasoning (if using).
   
5. Generously brush the entire surface of the pork loin (excluding the bottom) with the Dijon mustard. Adjust the amount depending on the size of the roast.
   
6. Press the brown sugar into the mustard coating all over the pork.
   
7. Place the baking sheet in a preheated oven at 375°F. Roast for 30 minutes.
   
8. After 30 minutes, remove the pan from the oven and sprinkle the vegetables with the ⅓ cup of brown sugar.
   
9. If using apples, add them to the pan at this stage.
   
10. Return the roast to the oven and continue cooking for another 20–30 minutes, or until the internal temperature reaches 145°F (for slightly pink) to 155°F (for fully cooked).
    
11. Remember, the temperature will continue to rise about 10°F while the meat rests. To avoid overcooking, remove the roast around 150°F and let it rest for 10 minutes.
    
12. Let the pork rest for 10 minutes before slicing. This helps the juices settle and stay in the meat during carving.
    

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 494Total Fat 19gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 11gCholesterol 136mgSodium 544mgCarbohydrates 33gFiber 4gSugar 25gProtein 46g

Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Frequently Asked Questions

Can I use tenderloin instead of pork loin?
You could, but the cooking time and texture will be very different. Tenderloin is much smaller and leaner, so it can dry out quickly and won’t have that fat cap to hold the glaze.

Can I prep this in advance?
Absolutely. You can assemble the pork with mustard and sugar a few hours ahead, cover it, and refrigerate. Just bring it closer to room temperature before roasting.

Can I swap the veggies?
Sure—try parsnips, baby potatoes, or even butternut squash. Just make sure to slice everything fairly evenly so they cook at the same rate.

That’s my Brown Sugar Dijon Glazed Pork Loin—simple, satisfying, and made to impress. Try it once, and it might just become your go-to roast too.

Try other recipes:

• Roast Bone-In Pork Loin With Potatoes
• Pork Loin Smoked: Juicy and Flavor-Packed Every Time
• Asian Pork Tenderloin