Make this juicy, tender, and flavorful Honey Mustard Roast Pork Loin in the oven! It's simple to prepare and tastes incredible.
This pork loin roast recipe is super simple to prepare and is our all-time favorite way to cook roast pork!
The honey mustard glaze is full of spices, so it has a tasty, bold flavor and is a perfect flavoring to the succulent oven-roasted meat.
Make cuts into the skin of the pork and add some cloves. They look great and add even more flavor. Slather it all with the honey mustard.
Add the pork loin to a dutch oven, or casserole dish with a lid, and it will slowly roast in the oven and stay wonderfully tender.
We love it served hot, sliced, with side dishes like Cheesy Brussels Sprouts and creamy mashed potatoes.
It's also great with some homemade applesauce.
Why This Recipe Works
- It's really easy to prepare, so most of the work is hands-off.
- Using a dutch oven to oven roast the pork loin means it stays tender and moist.
- The leftovers are incredible! We love serving slices of cold roast pork loin in sandwiches the next day.
You only need simple ingredients to make this dish! Make sure you use the right type of pork or cooking times will be affected.
You can also adapt the seasonings and marinade to your liking!
- Pork Loin: Ensure you use pork loin roast, not pork tenderloin, which is narrower and cooks faster.
- Oil: Use olive oil or your favorite mild cooking oil, such as vegetable or canola.
- Honey: Adds sweetness and helps it to caramelize slightly.
- Mustard: A rich counterbalance flavor for the sweet honey.
- Brown sugar: Adds more sweetness and also helps to caramelize into the pork.
- Ground nutmeg: This spice adds a warm depth of flavor.
- Whole cloves: To add between the scores of the pork skin.
- Salt and pepper: To season the loin.
See the recipe card for the full method and quantities.
If you're wondering how to make this honey mustard roast pork loin recipe, don't worry, it's easy!
Just follow this step-by-step photo tutorial. Then scroll down to the recipe card for the full ingredients list and recipe method.
Prep: Preheat the oven to 375F. Wash the pork loin and pat it dry with paper towels. Sprinkle with salt and pepper.
Use a small sharp knife to score the skin in a cross pattern.
In a bowl, mix the oil, mustard, honey, sugar, and spices. Rub the honey mustard marinade over the pork loin roast.
Add cloves into the cuts of the pork.
Wrap the pork in two layers of foil, then place it into a dutch oven or a casserole dish with a lid.
Place the dish into the oven and roast it for 2 hours. Then, remove the lid, open the foil to expose the pork loin, and roast it for a further 20 minutes to get it golden.
- Try swapping the honey for maple syrup for a different flavor.
- Replace the spices with a pork spice rub.
- Add a little cayenne for a spicy kick.
- Don't wrap the pork in the foil, and instead place it onto a bed of chopped onions in the Dutch Oven.
Pork Loin is larger and wider than Pork Tenderloin (which is long, thin and often cut into round medallions). They are different cuts of pork and cook at different times, so aren't interchangeable.
You can store cooked roast pork loin, covered, in the fridge for up to 4 days. We love using the leftovers cold in sandwiches!
To reheat, you can briefly microwave slices of pork, or we love to pan-fry it in a little butter. Delicious!
Once cooked, this recipe isn't suitable for freezing as it will affect the texture of the roasted pork.
Make ahead: You can prep the pork and leave it in the marinade overnight, wrapped or in a lidded container in the refrigerator.
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Honey Mustard Roasted Pork Loin
- Dutch Oven
- 3 pounds pork loin (skin-on)
- ½ teaspoons each salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 ½ tablespoons brown sugar
- 1 ½ tablespoons mustard
- ⅓ teaspoon ground nutmeg
- 15 whole cloves
- Preheat the oven to 375°F.
- Wash the pork loin and pat it dry with paper towels. Sprinkle with salt and pepper.
- Use a small sharp knife to score the skin in a cross pattern.
- In a bowl, mix the oil, honey, sugar, mustard, and nutmeg.
- Add cloves into the cuts of the pork, then spread it with the marinade.
- Wrap the pork in two layers of foil, then place it into a dutch oven or a casserole dish with a lid.
- Place the dish into the oven and roast it for 2 hours.
- Remove the lid, open the foil to expose the pork loin, and roast it for a further 20 minutes to get it golden.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.