Glazed in a sweet and tangy maple sauce and roasted to perfection alongside tender root vegetables, this maple glazed pork loin is an easy meat centerpiece for any occasion.
Need a last-minute meat centerpiece for your holiday table this week? Look no further than this stunning and totally festive pork loin!
If you’re looking to do something a little different from a ham this year a pork loin is definitely your best bet. It feeds a crowd and my version comes with a pretty incredible maple glaze that changes the game entirely.
Not to mention a mess of gorgeous roasted root vegetables because tis the season!
If this is your first time roasting a pork loin, no worries! I walk you through the recipe step-by-step and I guarantee you’ll turn out with a perfectly juicy pork loin every time with my tips.
This Pork Loin features…
- A tender, juicy interior
- A sweet and buttery maple glaze brushed on top
- Tender roasted root vegetables including beets, turnips, parsnips, and carrots
Making the Pork Loin
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Maple syrup
- Apple cider vinegar
- Dijon mustard
- Yellow onion
- Beets
- Parsnips
- Turnips
- Carrots
- Garlic
- Olive oil
- Pork loin
- Rosemary
Choosing Your Pork
You will need 1 (3 lb) boneless half pork loin for this recipe. Make sure you purchase pork loin, not pork tenderloin as this is a smaller cut.
There’s no fancy techniques to preparing the pork for roasting, just pat the pork loin dry with paper towels and season well with salt and pepper.
Tips for Perfect Pork Loin
- Divide up maple glaze – 1/4 cup of the maple glaze will get brushed on the pork before baking. Save the remaining glaze for drizzling over the pork once it’s carved.
- Cut vegetables into uniform size – aim for 1-inch cubes so all the vegetables cook evenly.
- Sear pork loin – searing the pork loin builds a flavorful crust on the outside.
- Roast pork and vegetables at 375F – this cook time will finish cooking the pork and roast the root veggies until perfectly tender.
- Use a kitchen thermometer – insert the thermometer in the thickest part of the pork loin to gauge doneness and add additional roast time as needed until the pork loin reaches 135F. The pork will carry-over cooking another 5 degrees or so after removing from oven bringing it to a safe internal temp.
- Allow pork to rest – tent the pork with foil and allow to rest 20 minutes before carving. This rest time will ensure all the juices stay locked inside.
Recipe Variations
Try these ideas for a different twist on this pork.
- Try different vegetables – other hearty vegetables like potatoes, sweet potatoes, butternut or acorn squash, or celery root will all work in this recipe.
- Use another fresh herb – try fresh thyme, sage, or parsley in place of the rosemary.
- Serve with another sauce – this pork loin goes great with gravy or cranberry sauce.
Serving Suggestions
Try serving this pork loin alongside mashed potatoes with dinner rolls or a green salad for a complete meal. Leftover slices also reheat wonderfully!
This pork loin feels fancy but it’ll be our little secret it was actually so easy to make! It’s the sweet maple glaze that really takes the cake here and coats the juicy pork slices and all those tender root veggies in all its goodness.
Get ready to seriously impress your next dinner guests!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More holiday-worthy meat dishes!
Maple Glazed Pork Loin with Root Vegetables
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Ingredients
- 1/4 cup plus 2 tablespoons unsalted butter
- 3/4 cup maple syrup
- 2 tablespoons apple cider vinegar
- 1-1/2 teaspoons Dijon mustard
- Kosher salt and pepper to taste
- 1 medium yellow onion, cut into 1-inch cubes
- 1 lb beets, peeled and cut into 1-inch cubes
- 1/2 lb parsnips, peeled and cut into 1-inch cubes
- 1/2 lb turnips, peeled and cut into 1-inch cubes
- 1/2 lb carrots, peeled and cut into 1-inch cubes
- 3 medium cloves garlic, minced
- 3 tablespoons olive oil, divided
- 3 lbs boneless half pork loin
- 1 tablespoon minced fresh rosemary
Instructions
- Melt butter, maple syrup, vinegar, and Dijon together in a medium pan and bring to a simmer over medium-high heat. Reduce heat to medium-low and allow to simmer 3-5 minutes until sauce is reduced, stirring occasionally. Divide maple glaze between 2 small bowls with 1/4 cup glaze in one and the rest in the other.
- Preheat oven to 375F and grease a large sheet pan. Combine onion, beets, parsnips, turnips, carrots, garlic, and 2 tablespoons olive oil and arrange in a single layer on sheet pan, leaving a space in the center for pork loin. Season vegetables with salt and pepper to taste.
- Season pork loin well all over with salt and pepper to taste. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add pork loin fat-side down and sear on all sides until golden-brown. Transfer pork loin to sheet pan with vegetables.
- Brush pork loin all over with 1/4 cup maple glaze (save the rest for glazing later) and sprinkle pork and vegetables with rosemary. Roast pork loin and vegetables at 375F 30-40 minutes until pork registers 135-140F and vegetables are tender.
- Remove pork from oven, tent with tin foil, and allow to rest 20 minutes.
- Transfer pork loin to a cutting board and cut into slices. Reheat reserved glaze over low heat until warm and serve drizzled over pork loin slices with root vegetables. Enjoy!
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