Brown Sugar Dijon Crusted Pork Roast Recipe

I crafted a Brown Sugar Dijon Crusted Pork Roast that reimagines the method behind a classic Herb Crusted Pork Roast with a clever crust technique you won’t expect.

I kept fiddling with the idea of a Brown Sugar Dijon Crusted Pork Roast until it surprised me. I like to start with a good boneless pork loin roast and smear on Dijon mustard, that sharp tang does all the work you’d expect from a big flavor.

It reads like something from Pork Loin Roast Recipes but has a rougher, punchier personality that tips into Herb Crusted Pork Roast territory. I mess up the timing more than I like to admit, and sometimes the crust comes out better than the inside, but that’s part of the fun.

You’ll want to know what I did next.

Ingredients

• Pork loin: lean protein, fills you up, low carbs, great for muscle building.
• Brown sugar: adds sweet, caramelized crust, mostly simple carbs, not many nutrients.
• Dijon mustard: tangy and sharp, low calorie, adds acidity and savory depth.
• Garlic: pungent flavor, contains compounds like allicin, may boost immune health.
• Thyme: herbaceous aroma, some antioxidants and vitamins, brightens savory dishes.
• Olive oil: heart healthy monounsaturated fat, helps brown sugar stick and adds richness.
• Smoked paprika: subtle smokiness, enhances depth, very little calories, adds vibrant color.

Ingredient Quantities

• 3 to 4 lb (1.4 to 1.8 kg) boneless pork loin roast trimmed of excess fat
• 1/2 cup packed light brown sugar
• 1/3 cup Dijon mustard
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 1 teaspoon kosher salt or 3/4 teaspoon table salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika optional
• Fresh parsley chopped for garnish optional

How to Make this

1. Preheat oven to 375°F (190°C). Pat the pork loin dry with paper towels and trim any excess fat, then season all over with the salt and pepper.

2. In a bowl mix the brown sugar, Dijon mustard, olive oil, minced garlic, thyme, smoked paprika if using, and a little extra black pepper until it makes a spreadable paste.

3. If you want extra flavor and a nice crust sear the roast briefly: heat a large ovenproof skillet over medium-high heat with a splash of oil and brown the loin 2 to 3 minutes per side until golden, its ok if the sugar starts to melt a little.

4. Place the roast on a rack in a roasting pan or on a rimmed baking sheet (fat side up). Press the brown sugar Dijon mixture all over the top and sides, packing it on so it sticks.

5. Roast in the preheated oven uncovered. Plan on roughly 20 to 25 minutes per pound as a guide, but rely on a meat thermometer for accuracy.

6. Roast until the internal temperature in the thickest part reaches 145°F (63°C). Check earlier than you think so you don’t overcook it, and if the crust is browning too fast loosely tent with foil.

7. If you didn’t sear, you can baste once halfway through with pan juices or a little extra Dijon to keep the crust sticky and flavorful, but don’t baste constantly.

8. When the thermometer hits 145°F remove the roast from the oven and tent with foil. Let it rest at least 10 minutes (the temp will rise a few degrees and the juices will redistribute).

9. Slice the pork against the grain into 1/2 inch to 3/4 inch slices for the best texture, and scrape any pan juices over the slices.

10. Serve garnished with chopped fresh parsley if you like. Tip: use an instant-read thermometer, sear first for more flavor, and if sugar starts to burn lower the oven to 350°F (175°C) and finish cooking.

Equipment Needed

1. Instant-read meat thermometer, its the best way to hit 145°F without overcooking
2. Roasting pan with a rack or a rimmed baking sheet plus a wire rack to keep the loin elevated
3. Large ovenproof skillet for searing before roasting, gives a nicer crust
4. Tongs or a sturdy spatula to turn and handle the roast when searing
5. Small bowl and rubber spatula or spoon for mixing and spreading the brown sugar Dijon paste
6. Measuring cups and spoons for the sugar, mustard, oil and seasonings
7. Sharp carving knife and cutting board to slice against the grain after resting
8. Aluminum foil, paper towels and oven mitts for tenting, drying the meat and handling hot pans

FAQ

Brown Sugar Dijon Crusted Pork Roast Recipe Substitutions and Variations

• Brown sugar: swap with dark brown sugar 1:1, or make your own by mixing 1 cup granulated sugar + 1 Tbsp molasses to equal 1 cup brown sugar. You can also use coconut sugar 1:1. If you use maple syrup or honey, about 1/3 cup works but it will be stickier and more caramelized so cut back a bit on other liquids.
• Dijon mustard: use whole-grain or spicy brown mustard 1:1 for similar tang. If all you got is yellow mustard, add about 1/2 tsp sugar and a splash of white wine vinegar to get closer to Dijon.
• Olive oil: substitute avocado or canola oil 1:1, or use melted butter for a richer flavor (same amount) if you don’t mind a bit more richness.
• Fresh thyme: dried thyme works at a 1:1 ratio for this small amount, or swap with fresh rosemary or oregano. Use slightly less rosemary though, about 3/4 the amount, since it’s stronger. Sage is also a good savory option.

Pro Tips

1) Salt and rest ahead of time. Salt the loin a few hours or even overnight and leave it uncovered in the fridge, it firms up the meat and helps the crust brown better. Just pat it dry before you rub on anything.

2) Don’t pack all the sugary glaze on before searing. Sugar burns fast so either sear plain then add the brown sugar Dijon, or only put a thin layer on for the sear and finish with the rest in the oven. That way you get flavor without a burnt crust.

3) Use an instant read thermometer and pull the roast early. Aim to take it out around 140°F because carryover heat will get you to 145°F while it rests, this keeps the pork juicier. Always check in the thickest part and avoid touching any fat with the probe.

4) Make a quick pan sauce from the drippings. While the roast rests scrape the browned bits into the skillet, add a splash of broth or wine and a spoon of Dijon, simmer a minute and pour over slices. It makes the roast feel restaurant level.

5) Slice smart for best texture. Let it rest long enough to set, use a sharp knife and cut against the grain into slightly thinner slices than you think, they look nicer and chew easier.