Maple Dijon Pork Loin Roast Recipe
Did you grow up with a big home cooked roast on Sundays?
Back when our grandparents were farmers or our parents were farmers, it was much more common to eat nose to tail. Most families in rural Alberta had a freezer full of beef or pork or possibly lamb. From roasts to chops, to stewing meat, to steaks.
I see people eating less roasts and sews these days. Maybe it's the time commitment. Maybe it's the lack of skills to make these. Who knows?
But I do know that I LOVE making a meal with roast, potatoes, and veggies for my family. There's something about the kitchen getting warmed up and the house smelling like amazing food all afternoon. And then sitting down as a family to enjoy a delicious spread of home cooked, nourishing food.
Maple Dijon Pork Loin Roast
- Lazuli Farms boneless pork loin roast (2 to 3.5 lbs), strings removed, fat cap intact
- salt & pepper to taste
- 5 large potatoes, cleaned and chopped into 1 inch cubes
- 2 large carrots, chopped into 1 inch pieces
- 1/4 cup maple syrup (check out the French Raw Chef's maple syrup)
- 1/4 cup dijon mustard
Preheat the oven to 350F.
In a large dutch oven or baking dish with lid, place pork loin roast, fat cap down, into the dish. Season with salt & pepper.
Add chopped potatoes and carrots to baking dish, placing them on the sides of the pork roast, if possible.
Mix dijon and maple syrup in a small bowl. Pour over the roast.
Cover with lid. Bake in preheated oven for 25 minutes per pound of roast (ie. 50 minutes for 2 pound roast). You can use a meat thermometer - cook the pork roast until it reaches an internal temperature of 145F.
Remove from the oven. Allow roast to sit for ten minutes. Transfer roast to a cutting board or plate. Slice & serve.
Enjoy your Sunday roast!