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Brown Sugar Glazed Pork Loin

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When the store has a cut of meat on manager's special for $2.98, you buy it and come up with a delicious recipe like my Brown Sugar Glazed Pork Loin.

The other day at the grocery store, I ran up on an amazing sale on 5 pound pork loins. They manager's special was for $2.98! I grabbed one and headed home to make the most amazing meal I have made in a very long time.

The marrying of stone ground mustard and brown sugar make for the most delicious flavors on top of this juicy tender pork loin.

How to Make Brown Sugar Glazed Pork Loin

First — preheat your oven to 425 degrees. Generously salt and pepper your pork loin and bake in the oven for 30 minutes.

When it comes out, rub 1 cup of stone ground mustard all over.

Now top with 2 cups of brown sugar. Yes — this sounds like a lot, but what you are doing is creating a delicious crust and a sauce all at the same time. Turn oven down to 375 degrees and bake until the internal temperature reaches 150. If you like super well done pork loin, your internal temperature should read 160 degrees.

Remove from the oven and let it rest for about 20 minutes to let the juices redistribute before you slice into it. When you do, it is the most delicious flavors you will have put in your mouth in a very long time!

Brown Sugar Glazed Pork Loin

Brown Sugar Glazed Pork Loin

Ingredients

  • 1 3-5 lb. pork tenderloin (or
  • Kosher sea salt
  • Ground black pepper
  • Whole grain mustard
  • Brown sugar

Instructions

  1. Preheat oven to 425 degrees. Line a roasting pan with foil, then place a roasting rack over top.
  2. Carefully trim excess fat from the tenderloin, if necessary. Season with salt, pepper and paprika. Place on the rack and bake for 30 minutes.
  3. Remove the tenderloin from the oven and brush the sides and top with the mustard, then gently press the brown sugar into the mustard. Reduce oven heat to 375 degrees.
  4. Return to the oven and bake for 15-20 minutes (maybe more depending on the size of the tenderloin) or until it reaches an internal temperature of 150 degrees. Remove from the oven and baste with the drippings. Cover with foil and allow to rest for 10 minutes before cutting and serving.

Did you make this recipe?

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Aduke Schulist

Thursday 8th of February 2018

I don't do pork, but I bet this would carry over to chicken well. It looks delicious.

Jennifer Sikora

Monday 12th of February 2018

Chicken is my next protein to use with this glaze!

Michelle Goth

Thursday 8th of February 2018

This is a killer recipe. My husband would really enjoy this.

Marissa Zurfluh

Thursday 8th of February 2018

This meal looks so darn good. I love sweet with a bit of my pork.

Heather

Thursday 8th of February 2018

The sweetness of that sounds just perfect. I love brown sugar in my baking, but don't use enough of it to cook. I'm sure this will be a crowd pleaser.

Victoria Heckstall

Thursday 8th of February 2018

I’m sure that taste as delicious as they look! I would love to try making this recipe. My boys would both probably DIG this!

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