THE RECIPE JOURNAL · Main Course
Glazed Pork Loin with Maple Sauce
This sweet and savory glazed pork loin is perfect for a cozy dinner that feels special without any fuss. The rich maple sauce adds a deliciously sticky finish that will have everyone asking for seconds.
FROM THE KITCHEN • Glazed Pork Loin with Maple Sauce
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by placing the pork loin in a large resealable bag. In a small bowl, mix together the melted butter, vinegar, pancake syrup, cornstarch, and brown sugar until well combined. Pour this mixture into the bag with the pork, seal it up, and give it a good shake to coat the meat evenly. Pop it in the fridge and let it marinate for about 2 hours.
02
Step 2
When you’re ready to cook, preheat your oven to 350°F (175°C). Take the pork out of the bag and put it in a roasting pan or a large Dutch oven, then pour the marinade over the top. Cover the pan and roast for one hour.
03
Step 3
After that, remove the lid and keep roasting until the pork develops a nice brown glaze and reaches an internal temperature of at least 145°F (63°C) — use a meat thermometer to check. Once it’s done, take it out of the oven and let it rest for about 10 minutes before slicing. This resting time will help the juices redistribute, and the temperature will go up another 10 degrees for perfectly cooked pork.
Why you’ll love it
This dish combines the rich flavor of pork with the sweet, warm notes of maple syrup. It’s easy to prepare but feels special enough for a dinner party. The glaze creates a beautiful caramelized crust that makes every bite deliciously satisfying.
How to serve
Serve with roasted vegetables or a simple green salad to balance the sweetness. Mashed potatoes or wild rice also pair well and soak up the sauce beautifully, making each bite hearty and comforting.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the meat moist and the sauce flavorful. For longer storage, freeze portions and thaw overnight in the fridge before reheating.
