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Perfect Spring Pork Recipe with Easy Maple Glazed Glaze for Dinner

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A simple and impressive pork loin roast glazed with a sweet and tangy maple glaze, perfect for celebrating spring flavors with fresh herbs and citrus zest.

Ingredients

Scale
  • 2 to 3 pounds pork loin roast (center-cut preferred)
  • ⅓ cup pure maple syrup (Grade A amber)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons fresh rosemary, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Zest of 1 lemon (optional)
  • 4 cups water (for brining)
  • 2 tablespoons brown sugar

Instructions

  1. Brine the pork (optional but recommended): In a large bowl, dissolve ¼ cup (50g) salt and 2 tablespoons (25g) brown sugar in 4 cups (1 liter) cold water. Submerge the pork loin, cover, and refrigerate for 30 minutes to 1 hour. Do not brine longer than an hour to avoid saltiness.
  2. Preheat your oven to 375°F (190°C). Prepare your roasting pan or oven-safe skillet.
  3. Prepare the glaze: In a bowl, whisk together ⅓ cup (80ml) pure maple syrup, 2 tablespoons (30ml) Dijon mustard, 1 tablespoon (15ml) apple cider vinegar, minced garlic, chopped rosemary, lemon zest, and a pinch of salt and pepper.
  4. Remove the pork from the brine, rinse under cold water, and pat completely dry with paper towels.
  5. Heat 2 tablespoons (30ml) olive oil in your roasting pan or skillet over medium-high heat. Sear the pork loin on each side for about 3 minutes until golden brown.
  6. Brush a generous layer of the maple glaze over the pork.
  7. Transfer the pan to the oven and roast for 35-45 minutes or until the internal temperature reaches 145°F (63°C). Halfway through, brush the pork again with glaze to build a sticky coating. Check around 30 minutes to avoid overcooking.
  8. Remove the pork from the oven, tent with foil, and let it rest for 10 minutes.
  9. Slice the pork into ½-inch (1.3cm) slices and spoon any pan juices or leftover glaze over the top before serving.

Notes

Do not brine the pork longer than 1 hour to avoid saltiness. Use a meat thermometer to ensure the pork reaches 145°F for safe and juicy results. If glaze thickens too much or burns, lower oven temperature or cover loosely with foil during the last 10 minutes. Resting the meat after roasting is key to juicy pork.

Nutrition

Keywords: pork loin, maple glaze, spring recipe, easy dinner, roasted pork, maple syrup glaze, fresh herbs, pork roast

Find it online: https://avabake.com/perfect-spring-pork-recipe-with-easy-maple-glazed-glaze-for-dinner/