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!!
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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
- Preheat your oven to 375°F (190°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 pork roast (top, bottom, and sides) then place into your baking dish.
- Roast in the oven at 375°F (190°C) for 35 minutes, or until the internal temperature is 145 - 150°F (63 - 66°C).
- 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!
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📖 Recipe Card
Brown Sugar Dijon Crusted Pork Roast
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)
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
Nutrition
Originally published June 7, 2016
Updated May 24, 2024, with an ingredients correction and formatting changes
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!