My hearty brown sugar Dijon crusted pork roast is an elegant centerpiece that's secretly simple to make. The best part is its simplicity—all you do is mix the sticky, tangy glaze in one bowl, coat the roast, and bake! The resting period leaves you plenty of time to finish your side dishes, making it perfect for a holiday meal or an easy Sunday dinner.
Jump to:
If you're looking for an elegant centerpiece for a holiday meal or an easy Sunday dinner, this is the recipe for you. The combination of savory pork, the zesty bite of Dijon, and the caramelized sweetness of honey and brown sugar is absolutely irresistible.
🥘 Brown Sugar Dijon Pork Roast Ingredients
- Pork Roast - You will need about a 2 to 4 pound pork roast either the shoulder or rump are excellent choices.
- Oil - For greasing the baking dish. Use an oil with a high smoke point, tallow, or bacon grease. Alternatively, you can line your roaster with aluminum foil (as the sauce is quite sticky).
Brown Sugar Dijon Glaze
- Brown Sugar - Light or dark brown sugar. Works with the honey to provide sweetness and that classic, molasses-rich caramelized crust.
- Dijon Mustard - Coarse ground Dijon mustard. This provides the tangy, zesty heart of our glaze. It has a complexity that plain yellow mustard just can't match. See my Dijon mustard substitute guide if you don't keep Dijon on hand.
- Honey - Adds a floral sweetness and helps create that perfectly sticky, caramelized glaze.
- Garlic (minced) - Fresh is best here, but you can use jarred, minced garlic or substitute with 2 teaspoons of garlic powder.
- Paprika - Adds a lovely color and a subtle, smoky-sweet flavor to the seasoning rub. Use smoked paprika if desired.
- Ground Sage - This classic herb has an earthy, slightly peppery flavor that is perfect match for pork.
- Salt & Black Pepper - To balance out all the flavors and add savory deliciousness.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make A Dijon Pork Roast
Follow these simple steps to create a pork roast that is cooked to absolute perfection. It's easier than you think and will yield at least 4 hearty servings (or more with larger roasts).
Prep the Roast, Mix & Apply the Glaze
Step 1: Preheat & pat dry. Preheat your oven to 375°F (190℃/Gas Mark 4). Grease your roasting pan and pat your 2-4 (907.18+ grams) pound pork roast dry with paper towels. Place the roast in your prepared roasting pan or baking dish.
Step 2: Combine glaze. In a small bowl, combine all of the glaze ingredients: ½ cup (110 grams) packed light or dark brown sugar, 2 tablespoons Dijon mustard, 1 tablespoon honey, 1 tablespoon minced garlic (or 2 teaspoons of garlic powder), 1 teaspoon paprika, ½ teaspoon ground sage, and ½ teaspoon each of salt and pepper. Stir everything together.
Step 3: Coat the roast. Spread the glaze evenly over the entire surface of the pork roast in the pan.
Roast, Rest & Serve
Step 4: Roast to tender perfection. Transfer the pan to the preheated oven and roast at 375°F (190℃/Gas Mark 5) until the internal temperature is cooked to your desired doneness (see notes below). This will typically take about 50 to 60 minutes for a 2 pound roast.
Step 5: Rest, slice & serve. Once cooked, remove the pork roast from the oven and transfer it to a cutting board. Tent it loosely with a piece of aluminum foil and let it rest for 10-15 minutes before slicing and serving. This is the most important step for a juicy roast!
🌡️ Cooking Temperatures
Use this handy chart to estimate the cooking time for your pork shoulder or rump roast. Remember, these times are an approximation! The shape of your roast and the accuracy of your oven can affect the time. The only way to guarantee a perfectly cooked roast is by using a meat thermometer.
Roast the pork at 375°F (190°C/Gas Mark 5) until it reaches an internal temperature of 155°F-160°F (68°C-71°C). Tent the roast with foil and let it rest for 15-20 minutes.
The temperature will continue to rise during this rest, resulting in a perfectly cooked, tender, and juicy roast. *Leaner roasts like a tenderloin should be cooked to 145°F (63°C) and then covered and allowed to rest for 10 minutes.
Pork Roast Cooking Time Chart:
| Pork Roast Weight | Estimated Roasting Time at 375°F (190°C/Gas Mark 5) |
| 2 lbs | 50 - 60 minutes |
| 2.5 lbs | 1 hour 5 mins - 1 hour 15 mins |
| 3 lbs | 1 hour 15 mins - 1 hour 30 mins |
| 4 lbs | 1 hour 40 mins - 2 hours |
| 5 lbs | 2 hours 5 mins - 2 hours 30 mins |
>>>See All Of My Tasty Recipes Here!<<<
💭 Angela's Pro Tips & Recipe Notes
- Trust the meat thermometer, not just the clock. The above cooking chart is a guide, but a meat thermometer is the only tool that can tell you for sure when your roast is done.
- Roast shape matters for cooking times. A long, flat roast may cook faster than a short, compact roast of the same weight.
- Oven variations in cooking temps. Every oven is different. Yours may run hotter or cooler than mine, so start checking the temperature on the earlier side of the estimated time range.
- Set the roast out to warm up. You'll also have better results if the roast has been set out to take the chill off before roasting. It can be at room temperature for up to 2 hours before cooking.
- Don't forget the resting time. The times above do not include the crucial minimum 10-15 minute resting period after the roast comes out of the oven. Always factor that in for moist, juicy roast results.
🥡 Storing & Reheating
Store any leftover sliced pork roast in an airtight container in the refrigerator for up to 3-4 days. Wrap any unsliced portions securely in aluminum foil before refrigerating.
Reheating
For the best results, place slices in a baking dish, add a splash of broth or water to keep them moist, cover with foil, and reheat in the oven at 325°F (160°C/Gas Mark 3) until warmed through.
You can also reheat slices and small portions in the microwave. I suggest covering them with a damp paper towel and reheating at 50% power, or medium heat.
😋 What To Serve With Dijon Pork Roast
This versatile main course pairs well with so many classic side dishes. Serve with any of your favorites, or try one of these tasty ideas:
- Cloverleaf Dinner Rolls
- Garlic Red Skin Mashed Potatoes
- Roasted Asparagus & Cherry Tomatoes with Parmesan
- Honey Glazed Carrots
- Green Salad with a vinaigrette or Italian Dressing.
- Garlic Green Beans
❓ Brown Sugar Dijon Pork Roast Recipe FAQs
No problem! Just increase the cooking time. A good rule of thumb is about 30-40 minutes of roasting time per pound. Always rely on your meat thermometer for the final say.
Yes, but you will need to adjust your target temperature. For a leaner pork loin, you should cook it to an internal temperature of 145°F (63°C) for the juiciest results.
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Brown Sugar Dijon Crusted Pork Roast
Ingredients
- 2 lb pork roast (2-4 lbs of shoulder or rump, trimmed of excess fat)
- ½ cup light brown sugar (packed)
- 2 tablespoon Dijon mustard (coarse ground recommended)
- 1 tablespoon honey
- 1 tablespoon garlic (minced)
- 1 teaspoon paprika
- ½ teaspoon ground sage
- ½ teaspoon each, salt & pepper (to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Prep & Mix the Glaze
- Preheat your oven to 375°F (190℃/Gas Mark 5), pat the 2 lb pork roast, and grease the baking dish or line it with aluminum foil. Place the roast in your roasting pan.
- Combine the ½ cup light brown sugar, 2 tablespoon Dijon mustard, 1 tablespoon honey, 1 tablespoon garlic, 1 teaspoon paprika, ½ teaspoon ground sage, and ½ teaspoon each, salt & pepper.
- Use a basting brush and coat the entire surface of the pork roast (top, bottom, and sides) then place into your baking dish.
- Roast in the preheated oven at 375°F (190℃/Gas Mark 5) for 50 to 60 minutes, or until the internal temperature is 155-160°F. Cook pork tenderloin to 140-145°F.
- Remove the roasted pork from the oven and rest for 15-20 minutes before serving.
Elke Arens says
ohhhhh somehow I read 1/2 cup of dijon......lol....currently waiting on how this plays out! Im gonna eat it regardless!
Angela @ BakeItWithLove.com says
Ooh! Share the results and let me know if it turned out ok, good luck!!
Samantha says
Ugh, me too! It *does* say 1/2 cup above! Messed me up 🙁
Angela @ BakeItWithLove.com says
I'm popping in to fix that section in the post so it matches the recipe card. Thanks for catching it!
Anne says
Yes, Wow!! Delicious!! Loved this so much, I’m going to do this recipe for Pork Roast on Thanksgiving, not a Turkey. It’ll be a very Welcomed Change. Do you think this would work in a “Crockpot”? Or would it fall apart like for pulled pork? Thank-you. Also do you have anything for a “Air Fryer”?
Angela @ BakeItWithLove.com says
I haven't cooked this in a slow cooker to know the timing for getting a good sliced consistency (vs shredded or pulled pork). I would cook on low for 6 hours and see where your temperature is at. You're looking for about 145F before resting for 20 minutes before slicing and serving. Pork shoulders can take longer than a pork loin, up to 8 hours. Let me know what cut and cooking time you end up with!
For an air fryer version, I would opt for a smaller loin or tenderloin and glaze repeatedly during the cooking time. I'll be working on something like this soon and will update with more specifics when it's done.
kim says
do you trim the roast of excess fat? and do you put the roast in pan with fat side up? I am cooking a 4.5 lb boneless pork roast.
Angela @ BakeItWithLove.com says
I only trim the fat if there's alot. Place your roast in the pan fat side up (to let all the juicy goodness melt and soak into your roast). Enjoy!
Anonymous says
I am roasting a 6 pound pork and can not find a conversion for time for that large of a pork.
Angela @ BakeItWithLove.com says
It's approximately 18-25 minutes per pound of pork roast when cooking at 375F. Enjoy!
Vicki L says
This was fantastic! I used coarse-ground honey mustard and decreased the actual honey to compensate. Fantastic glaze on the pork roast. My son declared this the best meal of the month so far! 😉
Marie F says
This recipe was so good! I used a pork loin, making sure to go with the advice in above comments. I didn’t have Dijon mustard on hand, so I used a pub-style stone ground, which worked well with it. Like others have stated, the topping didn’t “crunch” or harden, but (thankfully) neither was it a burnt crisp on the bottom of the pan. In fact, it was more a liquidy kind of “sauce” that everyone enjoyed so much that it was saved and used on the leftovers. It was a huge hit and was already requested to be made again the next time we have pork.
Julie says
Very nice! Most pleased with flavor and outcome
Roberta Soon says
Hi Angela.
I have cooked this many times & it always comes out great. The family loves it & so does my guests. Now I need to cook it rather early to sit for a few hours. Any suggestions eg. How to reheat etc?
Thanks Roberta
Angela @ BakeItWithLove.com says
Hi Roberta, I would heat in the oven at 350F covered with aluminum foil (loosely) and some water or broth in the pan to keep the roast moist. Heat until warmed through. So glad you enjoy it!!
Gail L Vernali says
Delish! This is a keeper, my family all loved it.
Anonymous says
I have a question. At what point do you put the aluminum foil over the roast and how long do you actually cook the roast before it's done? Point 3 is actually a little confusing to me. Could you please help me out? I really would appreciate it. I would love to try you recipie. It looks delicious. My email is: karingreeves57@gmail.com
In advance thank you. Karin
Angela @ BakeItWithLove.com says
Hello Karin, this will depend upon the size of your roast. Figure 20 minutes per pound at 350 degrees F. Check the temp at (for example) 1 hour of roasting is using a 3-pound pork roast. If the internal temperature is 145 degrees F at that time, remove from the oven and tent with foil for 20 minutes of resting time. *Remember that 145 degrees F is safe for pork to be eaten according to the USDA.
Please let me know if you have any additional questions, and if you have a pork roast ready that you would like to use let me know the weight and I can give a more specific cooking time recommendation. Thanks for asking! ~ Angela
Jade says
My oven doesn't have a roasting option, should I bake at a higher temp, use broil at the beginning or end? I have tried to find a solution on Google but I think I've only confused myself further. 😂
Angela @ BakeItWithLove.com says
The bake setting is fine, just as long as the temperature matches (it's what I am using, it's just called roasting). Thanks for asking!
Melissa Wilson says
Question: The sage measurement is 1/4 TABLEspoon. Is that a typo or on purpose? It just seems to be an odd measurement. That's why I ask.
I'm making it no matter what! =)
Angela @ BakeItWithLove.com says
Ha! That was me thinking I like it with a 1/2 tablespoon probably. Depending on the use of fresh sage, ground sage, or rubbed sage your flavor will vary in intensity and I'm sure I was caught in between. Rubbed sage is less concentrated, use a 1/2 tablespoon. Ground sage is more powerful, use 1 teaspoon (or a 1/4 tablespoon = 3/4 teaspoon which isn't a typical measurement) and approximately 6-7 fresh sage leaves will equal 1 teaspoon of ground sage. Thanks for asking! Enjoy!!
Susan says
Trying this for the first time - using a 5.5# split pork loin we had in the freezer. I'll let you know how it turns out! I use Reynolds non-stick foil on the bottom of pans when roasting something with a marinade that will stick badly to the bottom of the pan. Honestly - the non-stick foil by Reynolds (don't buy the generic, it sticks!) is a god send.
Susan says
Maybe it's because I used a pork loin (cut in half lengthwise then tied back together) but it was dry and the ingredients ran off after sitting for a bit before I put it in the oven. The ingredients were thick initially but just melted off the top before it made it into the oven. It just didn't have any flavor 🙁 The non-stick foil was a success though. I sprayed the pan (in case some seeped thru) with Pam and then put the nonstick down. It worked well. Now if only the roast had. Maybe I'll try it again sometime with a roast.
Angela @ BakeItWithLove.com says
Aw, Susan, I wish I had seen your comment earlier! Using a pork loin with much less fat marbling would be harder to keep the roast moist. With the same sauce, I would have sealed the roast for most of the cooking time and only uncovered it for the last few minutes. Which of course, also works for a butt or shoulder pork roast to yield an exceptionally moist roasted pork. I'm glad to hear that the non-stick foil was a success though!
Do give the roast another try, perhaps the larger roasts hold the brown sugar dijon coating better due to size and shape. If you ever have any questions, I check my angela @ bakeitwithlove .com email at least a couple of times daily on weekdays!
Nicole says
Hi Susan! I doubt you'll ever see this, but you just saved me from making the same mistake. I'll find a new recipe for the loin roast and pick up a roast special for this yummy looking recipe!
Grace Hutchison says
Hi! I've made this twice and it doesn't stay crusted. All the ingredients just melt off. Can you tell me what I'm doing wrong?
Angela @ BakeItWithLove.com says
Hello Grace, I haven't run into that problem with this roast in particular. However, with other roasts when the fat is rendering and my seasoning is running into my pan, I move my roast to a lower position to keep the top heating element from blasting the top of the meat. Also, if when you mix the glaze, and it appears like runny add a touch more brown sugar (a tablespoon at a time) to get a thicker consistency.
Hope that helps, and please feel free to reach out to me with any other questions or more specifics to help me identify the problem better!
carol says
how many does this serve?
Angela @ BakeItWithLove.com says
Hello Carol, the amount of servings depends on the size of the roast and portion sizing. We always have leftovers after serving 6+ per roast (typically 2-3 lb roast). Thanks for asking! Angela
Donna says
That's amazing! ! 2.5 lb roast serves 3 of us with no leftovers.
Angela @ BakeItWithLove.com says
The servings are based on a combination of recommended serving sizes, and how many servings I typically get out of any given recipe. I also do a lot of my cooking on the weekend with leftovers or leftover meals in mind for an easy week 🙂 So...no one is allowed to have more than what I serve them.
kir says
It looks yummy. the time for roasting seems quite short to me, will the meat be tender enough? Thanks!
Angela @ Delectable Cooking and Baking says
Thank you! Yes, it is quite yummy 🙂 I do get asked frequently about the cooking time, but as with all things you may need to make adjustments depending on the size of the roast portion that you have and your oven's cooking heat. For the short cooking time, it is very important to allow the roast to rest for the appropriate amount of time (I know, it's so hard to wait to dig in!). The roast continues to cook while resting and turns out absolutely tender and moist, truly succulent. Thanks for asking!
Joanne Sue Warner says
I plan on making this tomorrow. I usually allow at least 15 minutes per pound when cooking meat.
Pam Edelmann Sall says
Found the cooking time to be too short. Pork was still rare. Add at least 15 minutes. Great flavor.
Angela @ BakeItWithLove.com says
I'm updating this response as I have added the video and noted longer cooking time with a roast twice the size, but with equally wonderful results. Additional comments have been added to the page itself and as always please rely on your internal temperature (like you did, Pam). So glad you liked the flavor!
Anonymous says
Do you cover the roast in oven?
Delectable Cooking and Baking says
Not in this particular case, however, if I felt that the surface crust was getting too cooked I would cover with aluminum foil until the pork was ready to rest. Thanks for asking!