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Best Easy Brown Sugar Glazed Pork Loin Recipe

Name: Best Easy Brown Sugar Glazed Pork Loin Recipe
Total time: 70 min
Yield: 170 g
Ingredients: boneless pork loin 2.5 lbs; olive oil 2 tbsp; brown sugar 0.5 cup; Dijon mustard 2 tbsp; garlic powder 1 tsp; salt 1.5 tsp; black pepper 0.5 tsp; smoked paprika 1 tsp

Brown sugar glazed pork loin with a caramelized crust is a lean, high protein family dinner that's elegant yet simple. Perfect for Sunday suppers and special occasions alike.

Cook 70 min Difficulty NORMAL 320 kcal

#high protein #sunday dinner #family #lean pork

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Ingredients

Main ingredients

boneless pork loin 2.5 lbs
olive oil 2 tbsp

Seasonings/Sauce

brown sugar 0.5 cup
Dijon mustard 2 tbsp
garlic powder 1 tsp
salt 1.5 tsp
black pepper 0.5 tsp
smoked paprika 1 tsp

Nutrition summary

Carbohydrates 15 g 19%

Protein 34 g 43%

Fat 11 g 31%

Serving size 170g

Cooking steps

1

Preheat oven to 375°F. Pat pork loin dry and trim visible silver skin for even cooking.
2

Rub pork loin all over with olive oil, then mix together brown sugar, Dijon mustard, garlic powder, salt, black pepper, and smoked paprika in a small bowl.
3

Coat the pork loin evenly with the brown sugar mixture, pressing gently to form a crust.
4

Place pork loin on a foil-lined roasting pan, fat side up. Roast uncovered in the center rack for 45 minutes.
5

After 45 minutes, loosely tent with foil and roast an additional 20–30 minutes, or until an internal temperature of 145°F is reached. Remove from oven, let rest for 10 minutes before slicing to retain juices.

Personalized Q&A

Q. What's the key ingredient in this Brown Sugar Glazed Pork Loin Recipe?

The boneless pork loin is the core ingredient, providing a lean and tender roast. The brown sugar in the glaze is also essential, creating the savory-sweet, caramelized crust that defines this recipe’s flavor and character.

Q. Why is heat control important when roasting pork loin?

Maintaining the correct oven temperature and monitoring internal doneness is crucial to keep the pork juicy and prevent dryness. Roasting at 375°F and resting after cooking lets the juices redistribute for best texture.

Q. How do I ensure the pork loin doesn't become dry or tough?

Trim silver skin before roasting, allow a brown sugar crust to form before tenting with foil, and rest the pork loin after roasting. This combination helps preserve moisture and achieves a tender result.

Q. What is the nutrition profile and protein-to-carb ratio per serving?

Each 170g serving contains about 320 kcal, with 34g protein (43% of calories), 15g carbohydrates (19%), and 11g fat (31%). Protein far outweighs carbs here, making it a nutritious and lean main dish.

Best Easy Brown Sugar Glazed Pork Loin Recipe

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