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Pork Roast with Brown Sugar Apple Dijon Glaze

Fabulously flavorful, with a sweet and tangy glaze, so tender and juicy, I can’t wait to make this Pork Roast with Brown Sugar Apple Dijon Glaze again.

This Pork Roast with Brown Sugar Apple Dijon Glaze makes your taste buds glad to be alive! There is nothing boring about this dinner.

A top down view of a finished and sliced Pork Roast with Brown Sugar Apple Dijon Glaze on a white platter.


Whenever I see pork roasts on sale I always pick up at least one. But then I must try and come with something different to do with it so I can share something new with all of you.

This Pork Roast with Brown Sugar Apple Dijon Glaze was exceptional, if I say so myself. I think I could just eat this glaze with a spoon it was so yummy.

Close up view of a Pork Roast with Brown Sugar Apple Dijon Glaze on a white platter. In the background is a bottle of wine.

I was looking for something outside the norm, and found a Sandra Lee recipe for a pork roast using apple juice. Well I wanted to make mine in the Instant Pot, so that would work perfectly because you have to have at least a cup of liquid to cook anything that way.

This was so good though I’m giving you three ways to make it. Just in case you’d rather use the crock pot or oven method. I’m sure it would come out just as good either way you want to do it.

Because it’s all about this brown sugar apple Dijon glaze!

Pork is so versatile, why not take advantage of trying new things. Can you tell I’m pretty excited about this one?

A close up image of two slices of Pork Roast with Brown Sugar Apple Dijon Glaze on a white plate. Mashed potatoes and gravy are in the background.


What can you serve with this Pork Roast with Brown Sugar Apple Dijon Glaze?

Two slices of Pork Roast with Brown Sugar Apple Dijon Glaze on a white plate. Also on the plate are green beans and mashed potatoes with gravy. A glass of red wine can be seen in the background.

Some tips:

  • While your prepping, set meat out, and allow it to come to room temperature. This will help to speed up the cooking process some.
  • Use internal thermometer to be sure it’s thoroughly cooked.
  • Let rest 10-15 minutes before carving.

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Pork Roast with Brown Sugar Apple Dijon Glaze

Pork Roast with Brown Sugar Apple Dijon Glaze

Yield: About 6 servings
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Additional Time: 10 minutes
Total Time: 1 hour 35 minutes

Fabulously flavorful, with a sweet and tangy glaze, so tender and juicy, I can't wait to make this Pork Roast with Brown Sugar Apple Dijon Glaze again.

Ingredients

  • 1 (3-4 pound) bone-in pork sirloin roast
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon granulated garlic
  • 3 garlic cloves minced
  • 1 1/4 cups apple juice
  • 3 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons Dijon mustard (or spicy brown mustard)
  • 2 tablespoons cornstarch + 1/4 cup cold water (for slurry)
  • Fresh parsley for garnish if desired

Instructions

Pressure Cooker Method

  1. Set Instant Pot to saute. When ready, add 2 teaspoons of olive oil to the bottom of the pot. Season roast with salt, pepper and granulated garlic.  Place roast in pot and saute a couple minutes on all sides. Turn off saute.
  2. Brush roast with Dijon mustard and then press brown sugar and minced garlic into the mustard.
  3. Mix together apple juice, Worcestershire sauce, and soy sauce and add around the sides of the pot.
  4. Secure the lid and cook on high pressure for 1 hour. Let the pressure naturally release for 10 minutes before quickly releasing the rest of the pressure.
  5. Remove roast and strain juices through a wire mesh strainer, pour into saucepan over medium-high heat and bring to a boil. Let reduce about 5 minutes. Whisk in cornstarch slurry to thicken, about 4 minutes. (For a more caramelized crust, place roast on an aluminum lined sheet pan, or baking pan; brush with glaze, and set under broiler for 1 to 2 minutes, until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
  6. Serve with remaining glaze. Let roast rest, uncovered, for 15 minutes before carving.

Slow Cooker Method

  1. Season pork with salt and pepper, and granulated garlic. Brushroast with Dijon mustard and then press brown sugar and minced garlic into the mustard.
  2. Mix together apple juice, Worcestershire sauce and Soy sauce and add around the sides of the pot.
  3. Cook on low for 6-8 hours or on high for 3 hours.
  4. Remove roast and strain juices through a wire mesh strainer, pour into saucepan over medium-high heat and bring to a boil. Let reduce about 5 minutes. Whisk in cornstarch slurry to thicken, about 4 minutes. (For a more caramelized crust, place roast on an aluminum lined sheet pan, or baking pan; brush with glaze, and set under broiler for 1 to 2 minutes, until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
  5. Serve with remaining glaze. Let roast rest, uncovered, for 15 minutes before carving.

Oven Method

  1. Preheat the oven to 350 degrees F.
  2. Place the pork into a roasting pan fitted with a rack or onto a baking sheet, fat side up. Season with salt, pepper and granulated garlic.
  3. Brush roast with Dijon mustard and then press brown sugar and minced garlic into the mustard.
  4. Put in the oven and roast for 1 hour. Meanwhile, make the glaze.
  5. In a saucepan over medium-high heat, bring the apple juice to a boil and reduce about 5 minutes. Whisk in the cornstarch slurry to thicken, about 4 minutes.
  6. After the pork has roasted for 1 hour, start brushing it with the glaze every 15 minutes. Cook until the roast reaches an internal temperature of 150 degrees F, about 2 hours total cook time. Remove from the oven, give it another coating of glaze, and let it rest, uncovered, for 15 minutes before carving.
Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 95Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 12mgSodium 440mgCarbohydrates 16gFiber 1gSugar 11gProtein 5g

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Recipe slightly adapted from Sandra Lee on Foodnetwork

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An unsliced Pork Roast with Brown Sugar Apple Dijon Glaze. The background is small white subway tiles.

A browned pork roast sitting in a slow cooker.

Pork Roast with Brown Sugar Apple Dijon Glaze

ronnie

Sunday 23rd of January 2022

Is glaze for oven method also worchesersire sauce and soy? Or just reduced Apple juice?

Carolyn

Wednesday 22nd of December 2021

I don’t see what to do with the soy sauce and Worchestershire sauce in the oven roasted method. Do they get added to the apple glaze?

Margaret

Thursday 9th of December 2021

Thank you for this great recipe, it was a success, everyone loved it. I did make a small change though and that was adding a bit more apple juice when making the sauce plus adding 1 small diced apple to the sauce and cooking it until the apple is a bit soft, then I poured it all over the roast pork instead of just basting it. Now I must try the other pork recipes that you have.

Emma Templeton

Thursday 21st of October 2021

I wanted to make this recipe but didn't have a pork roast, so I made it with pork chops instead. Also didn't have apple juice, but I had apple cider, so I used that. I browned the pork chops and let them cool. Once cool, I coated them with the mustard, garlic and brown sugar. I placed them in a baking dish and poured the juice mixture around the pork chops and baked them at 350 uncovered for an hour. Poured juice into a sauce pan and thickened with cornstarch mixture and boiled slightly for a few minutes until thickened. Served pork coos with sauce, brown rice and green beans. Great recipe. I will make this again.

Denise

Friday 11th of December 2020

Hi Trisha, Thanks for sharing this recipe, the pork with the brown sugar Dijon mustard glaze and the gravy, ABSOLUTELY DELICIOUS.!!?

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