Cooking a feast? You should also check out my Rosemary and Garlic Roast Beef and my Coq au Riesling, both very popular recipes that make an impression on a holiday dinner table!
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 Lime Olive Oil Garlic Bouillon – Pork, if you can find it. If not, beef or chicken will do. Bacon Mustard – I used yellow mustard, but you can use Dijon if you prefer. Molasses 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)
Looking for more holiday recipes? Check these out:
Cranberry Balsamic Roast BeefBalsamic Mustard Roast Beef40 Cloves of Garlic Roasted ChickenPork Chops and Apples with Creamy Bacon Bourbon Sauce
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!
Baking Dish Molasses Cooking Thermometer
