By Krista Teigen
Published Apr 18, 2025
This juicy roasted pork loin is my go-to main dish for Easter dinner. I make it every year because the maple glaze is absolutely perfect, and the meat turns out fork-tender with just a handful of simple ingredients. The maple Dijon sauce adds just the right touch of sweetness to complement the rich, flavorful pork. This dish is a guaranteed crowd-pleaser, and the leftovers are just as delicious.
This recipe is a favorite in my kitchen because it’s easy to make but tastes like a special occasion meal. The maple syrup and Dijon mustard create the perfect balance of sweetness and tang, while the soy sauce adds a deep, savory richness. Searing the pork before roasting gives it a nice crust, locking in all the juices for an incredibly tender bite. Plus, with just a handful of pantry staples, I can whip this up anytime without a last-minute grocery run.
Tips for Beginners
- Make sure to properly sear the pork in a hot skillet before roasting. Use enough oil and heat the pan up properly to avoid sticking.
- If the pork is thicker on one end, tuck the thin end under. Roast fat-side up for natural basting.
- Double the glaze recipe or set some aside before baking for extra drizzle.
- Season generously with the dry rub. Let it marinate for an hour for deeper flavor.
Ingredients1x2x3x
- ▢ 1 teaspoon salt
- ▢ 1/2 teaspoon garlic powder
- ▢ 1/2 teaspoon onion powder
- ▢ 1/4 teaspoon dried thyme
- ▢ 1/4 teaspoon paprika
- ▢ 1/4 teaspoon ground pepper
- ▢ 3 tablespoons maple syrup
- ▢ 2 tablespoons soy sauce
- ▢ 1 tablespoon dijon mustard
- ▢ 2 1/2 tablespoons olive oil divided
- ▢ 2 cloves garlic minced
- ▢ 2 1/2 to 3 pounds pork loin roast
Instructions
- Preheat the oven to 350 degrees. Combine the salt, garlic powder, onion powder, thyme, paprika, and pepper in a dish. Rub the mixture all over the pork roast.
- In a separate dish, whisk together the maple syrup, soy sauce, dijon mustard, and 1/2 tablespoon olive oil.
- Heat 2 tablespoons olive oil in a large skillet over medium high heat. Brown the pork for 2 minutes on all sides.
- Transfer the pork to a baking dish. Pour half of the sauce over the roast.
- Bake for 35-50 minutes until the internal temperature of the pork is 145 degrees. Check the temperature of the pork at the 35-40 minute mark. Continue cooking until the temperature reaches 145 degrees.*
- When finished cooking, pour the remaining sauce over the roast, cover the meat loosely with tin foil, and let it rest for 10 minutes.
- Slice the roast and serve with gravy if desired.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Roasted Pork Loin Step by Step
Gather the Ingredients: Gather all the ingredients together.
Season the Loin: Preheat the oven to 350°F. In a small bowl, mix 1 tsp salt, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp thyme, ¼ tsp paprika, and ¼ tsp black pepper. Rub this seasoning blend all over the pork loin.
Make the Glaze: In a separate bowl, whisk together 3 tbsp maple syrup, 2 tbsp soy sauce, 1 tbsp Dijon mustard, and 1/2 tablespoon olive oil to create the glaze.
Sear the Pork: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the pork for 2 minutes per side until golden brown.
Glaze the Pork: Transfer the pork to a baking dish and pour half of the maple Dijon glaze over the roast.
Bake the Pork: Place the pork in the preheated oven and bake for 35-50 minutes, checking the internal temperature at the 35-minute mark. The pork is done when it reaches 145°F in the thickest part.
Add Remaining Glaze: Once cooked, remove the pork from the oven and pour the remaining glaze over the roast, loosely tent it with foil, and let it rest for 10 minutes before slicing.
Serve and Enjoy: Slice the warm pork and serve with gravy if desired. Enjoy!
Serving Suggestions
I make this every year for Easter, but I also make it for a cozy family dinner because it’s just that easy. It’s the perfect main dish to pair with cheesy asparagus au gratin , adding a rich, savory contrast to the sweet and tangy glaze. When I’m serving a crowd, I like to round out the meal with crockpot glazed carrots and creamy mashed potatoes , which are the perfect sides to soak up the sweet glaze.
Storage Instructions
To store leftovers, let the pork cool completely before transferring it to an airtight container. It will keep in the refrigerator for 3-4 days or in the freezer for up to 3 months. If freezing, slice the pork first and store it with any extra sauce to keep it moist.
For reheating, the best method is to warm it in the oven at 300°F, covered with foil, until heated through, about 10-15 minutes.
More Pork Loin Recipes
Orange Cranberry Pork Loin (Roast Pork Loin)
Smoked Pork Loin
Stuffed Pork Tenderloin
Baked Pork Tenderloin – Honey Glazed
Roasted Pork Loin
Ingredients
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon paprika
- 1/4 teaspoon ground pepper
- 3 tablespoons maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon dijon mustard
- 2 1/2 tablespoons olive oil divided
- 2 cloves garlic minced
- 2 1/2 to 3 pounds pork loin roast
Instructions
- Preheat the oven to 350 degrees. Combine the salt, garlic powder, onion powder, thyme, paprika, and pepper in a dish. Rub the mixture all over the pork roast.
- In a separate dish, whisk together the maple syrup, soy sauce, dijon mustard, and 1/2 tablespoon olive oil.
- Heat 2 tablespoons olive oil in a large skillet over medium high heat. Brown the pork for 2 minutes on all sides.
- Transfer the pork to a baking dish. Pour half of the sauce over the roast.
- Bake for 35-50 minutes until the internal temperature of the pork is 145 degrees. Check the temperature of the pork at the 35-40 minute mark. Continue cooking until the temperature reaches 145 degrees.*
- When finished cooking, pour the remaining sauce over the roast, cover the meat loosely with tin foil, and let it rest for 10 minutes.
- Slice the roast and serve with gravy if desired.
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
