Brown Sugar Dijon Glazed Pork Loin with Carrots and Potatoes

 

Ingredients

Meat:

3 lb. pork loin

Vegetables: 

1 lb. carrots (cut into strips) 

2 granny smith apples (optional) peeled, cored and sliced thickly

2 sweet potatoes (or golden potatoes) peeled and sliced lengthwise

2 tbsp. olive oil

1/3 C dark brown sugar

Spices:

1 tsp. sea salt

1/2 tsp black pepper

1 tsp. Italian seasoning

Glaze: 

3 tbsp. Dijon mustard

1/2 C brown sugar

Garnish:

1 tbsp parsley (chopped) optional

Directions

1) Cut carrots and potatoes lengthwise. Add them to the bowl, add 2 tbsp olive oil and mix well. 

2) Slice peeled apples - but put them in a different bowl to be added later (optional step) 

3) Place pork loin with fat layer on top in the middle of the baking sheet. Surround it with oiled up carrots and potatoes. Do not add brown sugar or apples yet. 

4) Season the pork loin and vegetables with spices evenly: 1 tsp sea salt, 1/2 tsp black pepper, 1 tsp Italian seasoning (optional)

5) Generously brush the entire surface of the pork loin (except bottom) with Dijon mustard. If pork is less than 3 lbs use less mustard. 

6) Press 1/2 C of dark brown sugar into the mustard, all over the roast. 

7) Place the baking sheet in the oven and cook at 375 degrees. Take it out after 30 minutes and sprinkle the veggies with 1/3 C of brown sugar. 

8) Adding apples (optional step) : add apples at this point. 

9) Return the roast to the oven and continue cooking for about 20-30 more minutes or until internal temp hits between 145 (pink) to 155 (white) on a meat thermometer. The total cooking time for the roast ends up being 50 minutes to 1 hour and that doesn't include resting time of 10 minutes. 

10) Let the roast rest for 10 minutes before cutting and serving. 

Prep: 15 minutes

cook: 1 hour

total: 1 hour 15 minutes

serves: 8

Always keep in mind that the pork loin will increase in temperature about 10 degrees while its resting. Which means is you want it for 160 degrees remove it at 150 degrees. It will continue cooking while resting. This also helps to allow the juices to settle down and stay inside the meat when you slice it.