Maple Baked Pork Loin Roast

Maple Baked Pork Loin Roast

Janet P. 2

"This is a GREAT recipe. Do not let the ingredients scare you, they combine to make a really great taste. The pork is so moist and tender that it will fall apart when you go to cut it. I find it comes out best with the loin that has two sections. If it is a single loin, it still comes out great, but does not fall apart quite so much. Everyone who tries this loves it so far. It's my husband's favorite and very easy to make. It cooks for 1 hr 45 min - 2 hrs."

Ingredients 2 h 20 m {{adjustedServings}} servings 397 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 397 kcal
  • 20%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 28.1g
  • 9%
  • Protein:
  • 41 g
  • 82%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat the oil in a large skillet over medium-high heat until smoking. Meanwhile, season the pork roast with salt and pepper, then dredge in flour, and shake off excess. Sear in hot oil until browned on all sides, about 1 minute per side.
  3. Place onto a large sheet of aluminum foil set on top of a baking sheet; set aside. Stir together the maple syrup, ketchup, water, and garlic. Pour 3/4 of this sauce over the pork. Fold the foil over the pork, and seal to form a packet.
  4. Bake in preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), about 2 hours. Carefully open up the foil packet, and broil for a few minutes until the sauce glazes the meat. Serve with remaining sauce.
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Reviews 232

  1. 286 Ratings


All I can say is EXCELLENT! It doesn't get any better than this and I followed the recipe to the letter. I must agree with another reviewer to make sure you use true maple syrup-no Mrs. Butterworth's here:). I agree with the submitter to dredge in flour and sear in hot oil to keep in those juices as an important step, not to be omitted. This is great in the oven--don't know that doing this in the crock pot would have the same effect. A lot of reviewers modify the recipe from the original submitter and then rate it upon their modifications rather than using the original and review on that and then try it again with their suggestions and rate it and note that in their review so people can gauge what they have done and give a more accurate review on the original submission. This recipe was excellent, I will use it again for company and for family. I couldn't stop eating it. It was that good by the originator. The only comment I would make is that I may make a little less sauce due to the expense of the maple syrup and I feel halfing the original ingredients would provide a sufficient amount.


I just made this for 9 people up for the weekend. They all raved about it and ate it all. Here are my changes: I used 2 pork tenderloins (4 small), doubled the ingredients, used Sweet Baby Ray's bbq sauce instead of ketchup,6 cloves of garlic and didn't brown it first. I put it in a pan and covered it and baked it for 2 hours and the last 1/2 hr I took off the cover. It was melt in your mouth tender. It was wonderful with apple-stuffed acorn squashes and a salad.


I'm made this several times because my 5yr old calls it his favorite piggy meat, but I did not like the liquid that this version makes. I do mine in the crock pot and vary the time depending on how much/what form of pork I use. The key to making this really work is the sauce. I use a bit more garlic and when the pork is done I strain the sauce and cook on the stove top until thickened. I will try BBQ sauce in place of ketchup next time to see which is better! BTW, I like this with sweet potatoes.