Molasses-Mustard Glazed Pork Loin Roast
This Molasses-Mustard Glazed Pork Loin Roast is not only delicious but it will make your home smell amazing! Tender, juicy and wrapped with bacon, it is an impressive dish to serve during the holidays.
My favorite pork loin roast recipe!
Perfectly cooked, juicy pork? Check. Bacon? Hell yeah! An out of this world molasses-mustard glaze? You bet.
Oh, and the smells! Possibly my favorite part about making this roast. When it’s in the oven, it smells like the holidays are here. I can close my eyes and picture my parents’ house, the Christmas tree, all our family dressed to the nines and a feast like you wouldn’t believe it!
It’s been a while since I got to spend the holidays down in Brazil with my whole family, but my mom’s pork loin roast is a holiday tradition that I refuse to skip.
So I make it every year! And every year it brings me bittersweet joy. Yes, it is succulent and mouthwatering, but it also makes me shed a little tear of “saudade” (missing home).
I hope you give it a try! And I hope it becomes a family tradition that brings you happiness!
The best pork cut for roasting
I like to use pork loin for this recipe.
Not to be confused with pork tenderloin, pork loin is larger, wider and way cheaper. It is usually sold as either a boneless roast or bone-in roast, but I recommend you go with boneless.
Choose meat that looks fresh and with a little fat. It is often recommended to choose pieces with a thick layer of fat, to help keep the meat moist while cooking, but since we are wrapping the roast with bacon, you don’t need to worry about that. Unless you’re into pork fat, then by all means, get the fattiest pork loin you can get your hands on!
When cooked to the right temperature, pork loin is very tender and succulent, with a mild taste.
Ingredients for Molasses-Mustard Glazed Pork Loin Roast
To make this pork loin recipe, you will need:
- Pork loin
- Olive Oil
- Bouillon – Pork, if you can find it. If not, beef or chicken will do.
- Mustard – I used yellow mustard, but you can use Dijon if you prefer.
- Potatoes – optional, but they taste amazing cause they roast in the pork/bacon juices!
How to make glazed pork loin roast
This is my version of my mom’s roasted pork loin, with a few modifications.
The main difference is that she pours boiling water over the roast before prepping. I find that is not necessary, so my recipe skips that step.
I also like to score the top of the roast with a sharp knife before brushing with the seasonings. Scoring allows the seasonings to work their way into every inch of the pork, making it juicy and incredibly flavorful!
Here’s how to make it:
- Start by combining the lime juice, garlic, mustard, crushed bouillon cubes, olive oil and lime in a bowl. Use this mixture to mix all over the pork loin, including the bottom (Photos 1 and 2). Cover with plastic and refrigerate for at least 30 minutes or up to 2 hours.
- In the meantime, cook potatoes in salted boiling water until al dente, 10 minutes.
- Arrange the bacon slices on top of parchment paper, overlapping slightly (Photo 3).
- Place the pork loin on the bottom of the prepared bacon and roll upwards, wrapping the roast (Photo 4).
- Coat a baking dish generously with olive oil. Place the bacon wrapped pork loin and the potatoes around it.
- In a small bowl, whisk together 3 tablespoons of mustard and 3 tablespoons of molasses. Brush that mixture all over the pork roast (Photo 5). Use toothpicks to secure the bacon, if necessary (Photo 6).
- Roast at 400 degrees F, basting with the juices every now and then, until the bacon is crisp and the pork reaches an internal temperature of 145 degrees F, usually about 25 minutes per pound. Let it rest for 3 minutes before serving.
What temperature should I cook pork loin?
The National Pork Board recommends cooking loins to an internal temperature of 145 degrees F, followed by a three-minute rest. I recommend using a kitchen thermometer to measure properly.
Following these guidelines will ensure that the pork is safe to eat, but also result in a juicy, tender roast!
Can I cook pork loin ahead of time?
Pork loin roast is best served right after cooking. It will dry out and possibly look unappetizing if cooked ahead and reheated.
Does that mean you shouldn’t eat the leftovers? Absolutely not. They will still be delicious and great for sandwiches! But if you’re serving it to dinner guests, it should be roasted right before serving.
That being said, you can prep the roast up to the roasting step and refrigerate until ready to cook.
What to serve with a pork roast?
This dish, when including the potatoes, is a meal in itself.
However, if serving a crowd, you might want to include some other tasty side dishes, like:
- Garlicky Green Beans with Almonds
- Cauliflower Gratin
- Rice Pilaf with Almonds
- Farofa (Toasted Manioc Flour)
- 2 pounds boneless pork loin
- 4 garlic cloves, minced
- 2 pork bouillon cubes, crushed (substitute beef or chicken)
- 5 tablespoons mustard, divided
- 2 tablespoons olive oil, plus more for greasing the baking dish
- Juice of half a lime
- 24 ounces bacon
- 2 pounds baby potatoes
- 3 tablespoons molasses
- Start by scoring the top of the roast with a sharp knife.
- In a bowl, combine the garlic, crushed bouillon cubes, 2 tablespoons mustard, olive oil and lime juice. Brush that mixture all over the pork loin, including the bottom. Cover the prepared roast with plastic and refrigerate for 30 minutes.
- Bring a pot of salted water to a boil. Add the baby potatoes and cook until al dente, about 10 minutes. Drain and pat dry with paper towels. Reserve.
- Preheat oven to 400 degrees F.
- Arrange the bacon slices, overlapping slightly, over a sheet of parchment paper. Place the pork loin roast on the bottom and roll upwards, wrapping the roast with the bacon.
- Grease a large baking dish generously with olive oil. Place the roast in the center and the parboiled potatoes around it.
- Combine the remaining mustard (3 tablespoons) with the molasses. Brush it all over the bacon. Use toothpicks to secure the bacon to the roast.
- Roast in the preheated oven, basting occasionally, until the bacon is crispy and the meat reaches an internal temperature of 145 degrees F, about 45 minutes to 1 hour. Use a thermometer to check for doneness.
- Let the roast rest for 3 minuter before serving.
Make ahead: You can prep the roast, up to the roasting step, and refrigerate for up to 24 hours. When ready to roast, remove from the fridge and let it rest at room temperature for a few minutes, to take the chill off.
Basting: When basting the roast, make sure to baste the potatoes too. They will absorb the flavors and taste amazing!
Internal temperature: The National Pork Board recommends cooking pork to an internal temperature of 145 degrees F, followed by a three-minute rest, for the ultimate juiciness. However, if you prefer medium or medium-well, you can cook to up to 160 degrees F. More than that and the pork will be overcooked!
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 850Total Fat: 47gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 194mgSodium: 1694mgCarbohydrates: 37gFiber: 3gSugar: 11gProtein: 68g
Nutritional values are approximate, please use your own calculations if you require a special diet.