|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 43g||55%|
|Saturated Fat 16g||78%|
|Total Carbohydrate 54g||20%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This balsamic and brown sugar glazed pork loin roast is an excellent choice for a Sunday dinner or holiday meal, and the leftovers can be used in sandwiches, hash, and casseroles. Use a top loin roast, a sirloin roast, or a rack or pork (rib roast) in the recipe.
This pork loin is seasoned and then roasted to perfection. Before the roast is done, it's glazed with a simple mixture of brown sugar, mustard, and balsamic vinegar. Serve this great tasting pork roast with mashed potatoes and your favorite vegetable side dishes. Steamed broccoli, green or wax beans, and peas are good vegetable choices or serve the roast with a side dish casserole. Sweet potatoes and bread or cornbread dressing are also great with pork.
Use a food thermometer to determine doneness. Check the roast near the end of the cooking time with an oven probe, a dial-type or meat thermometer, or an instant-read thermometer. See the timetable below the recipe for approximate cooking times.
For a different variation, try slow cooker brown sugar pork loin instead.
- 1 pork sirloin roast (bone-in, about 5 pounds)
- 1 large clove garlic (cut in half)
- Pinch kosher salt
- Pinch freshly ground black pepper
- For the Glaze:
- 1 1/2 cups packed brown sugar (light or dark)
- 2 tablespoons all-purpose flour
- 2 teaspoons Dijon mustard
- 3 tablespoons balsamic or cider vinegar
Gather the ingredients.
Preheat the oven to 350 F.
Line a shallow roasting or baking pan with foil and place a rack in the pan.
Rub pork roast all over with cut sides of the garlic, and sprinkle with salt and pepper.
Place the roast on the rack in the prepared pan.
Roast in the preheated oven for about 2 hours (see the timetable below).
For the brown sugar glaze, combine glaze ingredients in a saucepan and blend well, then stir over medium-low heat until bubbly.
Brush with glaze about 20 to 30 minutes before the pork is done.
The pork should register between 145 F to 160 F when a food thermometer is inserted into the thickest part of the roast, not touching bone. According to USDA guidelines, pork must be cooked to the minimum safe temperature of 145 F.
Let the roast rest for 10 minutes before slicing.
Serve and enjoy!
Pork Roasting Timetable
Pork Sirloin Roast, Bone-In, 4 to 5 pounds: 25 to 40 minutes per pound
Pork Sirloin Roast, Boneless, 2 pounds: 26 to 28 minutes per pound
Pork Sirloin Roast, Boneless, 3 to 4 pounds: 20 to 25 minutes per pound
Top Loin (NY), Bone-In, 2 pounds: 26 to 28 minutes per pound
Top Loin (NY), Boneless, 3 to 4 pounds: 20 to 25 minutes per pound
Rack of Pork, 4 to 5 pounds: 25 to 40 minutes per pound