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Home » Recipes » Main Dish

Last Updated: May 2, 2022 by Angela Latimer · 39 Comments

Brown Sugar Dijon Crusted Pork Roast

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Brown Sugar Dijon Crusted Pork Roast

I love easy dinners, and this Brown Sugar Dijon Crusted Pork Roast definitely qualifies as easy...it's not only easy but the resting period after roasting leaves you plenty of time to finish off your veggies or other side dishes. Plus, it's a crowd-pleasing favorite with its sticky, tangy, crusted coating!

Serve with my red skin mashed potatoes and garlic green beans for a fantastic dinner meal!!

Square image of Dijon Pork Roast
So juicy, roasted to perfection with a lovely tangy brown sugar, honey, and Dijon mustard coating!
Jump to:
  • Brown Sugar Dijon Crusted Pork Roast
  • 🥘 Brown Sugar Dijon Pork Roast Ingredients
  • 🔪 How To Make A Dijon Pork Roast
  • 🌡️ Cooking Temperatures
  • 😋 More Amazing Dinner Ideas
  • 📖 Recipe Card
  • 💬 Comments & Reviews

Brown Sugar Dijon Crusted Pork Roast

This is such a quick and easy dinner that it definitely deserves to be called a 'go-to' recipe! All it takes is a nice big pork roast portion and just a few ingredients that are staples in my home, and you're ready to go!

The tangy and sweet flavor is perfect in this sticky pork roast glaze! I do recommend the coarse ground Dijon, although that is just a preference with this roast. You can certainly use whatever Dijon mustard you have on hand 🙂

🥘 Brown Sugar Dijon Pork Roast Ingredients

  • Pork Roast - You will need about a 2 to 3 lb pork roast either the shoulder or rump are excellent choices.

Brown Sugar Dijon Glaze

  • Light Brown Sugar - ½ cup firmly packed light or dark brown sugar
  • Dijon Mustard - 2 tablespoons coarse ground Dijon mustard is recommended
  • Honey - 1 tablespoon
  • Garlic (minced) - 1 tablespoon
  • Paprika - 1 teaspoon
  • Ground Sage - ¼ tablespoon
  • Salt & Pepper (to taste)

Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!

🔪 How To Make A Dijon Pork Roast

  1. Preheat your oven to 375°F (190°C) and grease your baking dish with either olive oil or a non-stick cooking spray.
  2. In a small bowl, combine the light brown sugar, Dijon mustard, honey, garlic, paprika, ground sage, salt, and pepper.
  3. Use a basting brush and coat the entire surface of the pork roast (top, bottom, and sides) then place into your baking dish.
  4. Roast in the oven at 375°F (190°C) for 35 minutes, or until the internal temperature is 145 - 150°F (63 - 66°C).
  5. Remove the roasted pork from the oven and cover with aluminum foil loosely, and allow the pork roast to rest for 15-20 minutes before serving.

🌡️ Cooking Temperatures

  • When roasting, the times may vary depending on several factors. Check the roast's internal temperature with a digital meat thermometer to ensure that your roast has reached at least 145 degrees F and is done. See USDA food safety guidelines.
  • Pork roasts should be cooked in the oven at a minimum temperature of 350ºF (175ºC).
  • It is generally 20 minutes per pound of pork roast when cooking at 350ºF. I am cooking at a slightly higher temperature and allowing the roast to finish cooking while resting.
  • Since the Brown Sugar Dijon Crusted Pork Roast was removed from the oven at the lowest safe internal temperature, it had a pink interior. However, if you wait the full resting period this should not be the case.

Update: I am using a larger pork roast in the video below (4 lbs, recipe doubled for the glaze) and roasted for 1 hour 10 minutes. I only rested the roast for 20 minutes before slicing it up to serve...and who can blame me, the house was filled with the amazing smell of this roast!

>>>See All Of My Tasty Recipes Here!<<<

Brown Sugar Dijon Crusted Pork Roast

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📖 Recipe Card

Brown Sugar Dijon Crusted Pork Roast
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4.99 from 68 reviews

Brown Sugar Dijon Crusted Pork Roast

This finger-licking-good, sticky crust perfectly coats a tender and juicy pork roast!
Author | Angela Latimer
Servings: 8 servings
Calories: 215kcal
Prep 10 minutes minutes
Cooking 35 minutes minutes
Total Time 1 hour hour
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Ingredients
 

  • 2 lb pork roast (shoulder or rump, trimmed of excess fat)
  • ½ cup light brown sugar
  • 2 tablespoon Dijon mustard (coarse ground recommended)
  • 1 tablespoon honey
  • 1 tablespoon garlic (minced)
  • 1 teaspoon paprika
  • ¼ tablespoon ground sage
  • ½ teaspoon each, salt & pepper (to taste)

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

Instructions
 

  • Preheat your oven to 375 degrees F (190 degrees C) and grease your baking dish with either olive oil or a non-stick cooking spray.
  • In a small bowl, combine the light brown sugar, Dijon mustard, honey, garlic, paprika, ground sage, salt, and pepper. Use a basting brush and coat the entire surface of the completely thawed pork roast (top, bottom, and sides) then place into your baking dish.
  • Roast in the oven at 375 degrees F (190 degrees C) for 35 minutes, or until the internal temperature is 145 - 150 degrees F (63 - 66 degrees C). Remove the roasted pork from the oven and over with aluminum foil loosely, and allow the pork roast to rest for 15-20 minutes before serving.

Notes

*When roasting, the times may vary depending on several factors. Use internal temperature to ensure doneness.
**Scale the recipe as needed to match the size of your roast. The roast used in our video was a 4 lb roast (recipe doubled) and roasted for 1 hr 10 min, rested for 20 min.

Nutrition

Calories: 215kcal (11%) | Carbohydrates: 16g (5%) | Protein: 26g (52%) | Fat: 5g (8%) | Saturated Fat: 1g (6%) | Cholesterol: 71mg (24%) | Sodium: 248mg (11%) | Potassium: 453mg (13%) | Fiber: 1g (4%) | Sugar: 16g (18%) | Vitamin A: 123IU (2%) | Vitamin C: 1mg (1%) | Calcium: 21mg (2%) | Iron: 1mg (6%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Dinner Recipes, Entrees, Main Course, Main Dish, Pork Dishes
Cuisine American

Originally published June 7, 2016
Updated May 24, 2024, with an ingredients correction and formatting changes

« Saffron Jasmine Rice
Blueberry Muffin Bread »

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Comments

    4.99 from 68 votes (64 ratings without comment)

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  1. Elke Arens says

    May 14, 2024 at 5:45 pm

    ohhhhh somehow I read 1/2 cup of dijon......lol....currently waiting on how this plays out! Im gonna eat it regardless!

    Reply
    • Angela @ BakeItWithLove.com says

      May 14, 2024 at 7:01 pm

      Ooh! Share the results and let me know if it turned out ok, good luck!!

      Reply
    • Samantha says

      May 23, 2024 at 11:36 am

      Ugh, me too! It *does* say 1/2 cup above! Messed me up 🙁

      Reply
      • Angela @ BakeItWithLove.com says

        May 24, 2024 at 8:14 am

        I'm popping in to fix that section in the post so it matches the recipe card. Thanks for catching it!

  2. Anne says

    February 23, 2024 at 9:37 am

    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”?

    Reply
    • Angela @ BakeItWithLove.com says

      February 23, 2024 at 12:27 pm

      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.

      Reply
  3. kim says

    December 10, 2023 at 5:43 pm

    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.

    Reply
    • Angela @ BakeItWithLove.com says

      December 10, 2023 at 5:59 pm

      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!

      Reply
  4. Anonymous says

    December 08, 2023 at 1:13 pm

    I am roasting a 6 pound pork and can not find a conversion for time for that large of a pork.

    Reply
    • Angela @ BakeItWithLove.com says

      December 08, 2023 at 2:02 pm

      It's approximately 18-25 minutes per pound of pork roast when cooking at 375F. Enjoy!

      Reply
  5. Vicki L says

    October 15, 2023 at 5:05 pm

    5 stars
    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! 😉

    Reply
  6. Marie F says

    August 07, 2023 at 3:03 pm

    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.

    Reply
  7. Julie says

    July 27, 2022 at 9:05 am

    5 stars
    Very nice! Most pleased with flavor and outcome

    Reply
  8. Roberta Soon says

    February 06, 2022 at 6:09 pm

    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

    Reply
    • Angela @ BakeItWithLove.com says

      February 07, 2022 at 7:31 am

      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!!

      Reply
  9. Gail L Vernali says

    December 30, 2021 at 5:51 pm

    5 stars
    Delish! This is a keeper, my family all loved it.

    Reply
  10. Anonymous says

    July 26, 2021 at 5:54 pm

    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

    Reply
    • Angela @ BakeItWithLove.com says

      July 27, 2021 at 11:42 am

      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

      Reply
      • Jade says

        March 23, 2024 at 11:45 am

        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

        March 23, 2024 at 2:55 pm

        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!

  11. Melissa Wilson says

    January 20, 2021 at 2:43 pm

    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! =)

    Reply
    • Angela @ BakeItWithLove.com says

      January 20, 2021 at 4:33 pm

      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!!

      Reply
  12. Susan says

    November 29, 2020 at 4:42 pm

    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.

    Reply
    • Susan says

      November 30, 2020 at 7:39 pm

      5 stars
      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.

      Reply
      • Angela @ BakeItWithLove.com says

        November 30, 2020 at 8:26 pm

        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

        February 05, 2023 at 2:57 pm

        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!

  13. Grace Hutchison says

    June 05, 2020 at 9:25 am

    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?

    Reply
    • Angela @ BakeItWithLove.com says

      June 06, 2020 at 11:33 am

      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!

      Reply
  14. carol says

    October 31, 2019 at 11:24 am

    how many does this serve?

    Reply
    • Angela @ BakeItWithLove.com says

      November 25, 2019 at 9:21 am

      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

      Reply
      • Donna says

        May 16, 2020 at 2:44 pm

        That's amazing! ! 2.5 lb roast serves 3 of us with no leftovers.

      • Angela @ BakeItWithLove.com says

        May 16, 2020 at 6:18 pm

        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.

  15. kir says

    March 16, 2017 at 4:15 am

    It looks yummy. the time for roasting seems quite short to me, will the meat be tender enough? Thanks!

    Reply
    • Angela @ Delectable Cooking and Baking says

      March 28, 2017 at 9:08 am

      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!

      Reply
      • Joanne Sue Warner says

        April 28, 2019 at 6:13 pm

        I plan on making this tomorrow. I usually allow at least 15 minutes per pound when cooking meat.

  16. Pam Edelmann Sall says

    July 24, 2016 at 9:12 pm

    Found the cooking time to be too short. Pork was still rare. Add at least 15 minutes. Great flavor.

    Reply
    • Angela @ BakeItWithLove.com says

      July 01, 2017 at 10:18 am

      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!

      Reply
  17. Anonymous says

    July 24, 2016 at 9:17 am

    Do you cover the roast in oven?

    Reply
    • Delectable Cooking and Baking says

      August 04, 2016 at 11:47 am

      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!

      Reply

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Author bio photo with cake.

Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

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