Maple Glazed Pork Loin

Maple Glazed Pork Loin

missdixie 0

"Everyone cleans their plate when I make this. I serve it with three cheese mashed potatoes and a garden salad."
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3 h 10 m servings 392 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 392 kcal
  • 20%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 36.7 g
  • 73%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place the roast into a large resealable bag. In a small bowl, stir together the melted butter, vinegar, pancake syrup, cornstarch and brown sugar. Pour into the bag with the roast. Seal, and turn to coat. Refrigerate for 2 hours.
  2. Preheat the oven to 350 degrees F (175 degrees C). Place the roast into a roasting pan or large Dutch oven, and pour the marinade over it.
  3. Cover, and roast for 1 hour in the preheated oven. Remove the lid, and continue roasting until the top is browned and the internal temperature is at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Remove from the oven, and let rest for about 10 minutes before carving. The internal temperature should increase by 10 degrees.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 79 Ratings

Most helpful positive review

You can also wrap the loin in bacon...the maple blends nicely with that flavor.

Most helpful critical review

This was easy to make but not very tasty. Hardly anyone in my family liked it. Also, the cooking time was waaaay off. My 5.5 lb. pork loin roast had to cook much longer.

You can also wrap the loin in bacon...the maple blends nicely with that flavor.

This was good. My first time making a pork roast & it couldn't be easier! I used soy sauce in place of the vinegar.

Made this when my in-laws came for dinner Sunday. Delicious flavor, so easy to prepare. I had a large pork loin, so doubled the marinade. I used 1/4 cup vinegar and 1/4 cup soy sauce. Kept some ...

My kids and husband were still raving about this 3 hours after dinner. I doubled the glaze and used soy sauce in place of the vinegar. I did not follow the directions for roasting. I had a 12 in...

This was absolutely fabulous!!! I replaced the vinegar with soy sauce and basted the roast every 10 - 15 minutes during the last hour in the oven. I just might try this on the grill.

This was very good but I think next time I will replace the vinegar with soy sauce.

This a great recipe for people who are diabetic. My dad loves it

Great! I followed the recipe and loved it. So easy. Perfect for company, too!

Will definitely make this again! Great flavor! My family loved it! Subed white wine vinegar for white vinegar as it was what I had on hand...