Maple Dijon Pork Loin

This main course is one that my wife and I have a particular affinity for because we served it as an option at our wedding! Unfortunately, we didn’t exactly get any time to enjoy our meal that night, so it became leftovers later. BUT, that doesn’t take away from the fact that it reminds of of the day we pledged our lives to one another, and so we keep it as a regular on our plate. If only we could make a cake even half as good as the one from that night…But that’s another issue.

Anyway, this is a very simple dish that’s quick to make and is packed with flavor! It’s got that perfect mix of tangy and sweet to draw out the best in the pork, and it goes well with so many different sides that you can keep this as a mainstay while always having a slightly different meal. We paired it with long grain wild rice and sauteed zucchini and onions tonight, but it would also go well with mashed potatoes or sweet potatoes, a cheddar gratin, quinoa, steamed veggies, shaved brussels sprouts, sauteed green beans, roasted asparagus, Roasted Carrots, and so much more.

Time: 20-25 Minutes


  • Pork Loin Chops (bone in or boneless)
  • Maple Syrup (If you can, use the real stuff…it’s just so much better! I’m using smoked maple syrup, but that’s just because I have it, and why not use it?)
  • Whole Grain Dijon Mustard


  • Preheat your oven to 350 degrees F
  • Heat a large heavy bottomed pan (I love cast iron for this, but if you don’t have one at your disposal, that’s okay) and melt a little butter or heat a little oil
  • While the pan and oven heat, mix equal parts syrup and mustard (or skew the ratio in whichever direction you want in accordance with your tastes) in a bowl. About a teaspoon or teaspoon and a half per chop is good.
  • When the pan is hot, give the pork a good sear for a few minutes on each side until it has some golden brown on both sides
  • Move the seared pork to a foil lined baking pan (if using cast iron, you can always just put the pan in the oven rather than switching cooking vessels…but if you put on too much syrup later, it can envelop the pork, run, and make a mess of your pan, so be careful about how much you put on if doing this)
  • When the pork is nearly done, spread your glaze on, and put back in the oven until the glaze is heated.
  • Roast until your pork reaches an internal temperature of 145 degrees and 160 degrees F depending on how done you like it.
  • Remove from oven, plate, devour, and enjoy!


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