Maple Baked Pork Loin Roast Recipe -
Maple Baked Pork Loin Roast Recipe

Maple Baked Pork Loin Roast

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 loin roast Change Servings
  • PREP

    15 mins
  • COOK

    2 hrs 5 mins

    2 hrs 20 mins


  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.
Kitchen-Friendly View


  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.

Reviews More Reviews

Most Helpful Positive Review
Jul 29, 2009

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.

Most Helpful Critical Review
Jan 03, 2008

This really did not turn out how I imagined... There was far too much ketchup in this reciepe, next time I think I would use 1/3 of a cup only. I also thought that the exterior of the loin would be a little more crisp & the interior was not as tender as I predicted after following the directions & taking some advice from some of the other reviews I think that I might try this down the road.... not right away- was not fabulous

Nov 12, 2007

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.

Feb 12, 2008

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.

Jun 10, 2007

I fixed this recipe this evening for company and it was a smash hit. I will definitely be fixing this again. Saw some other recipes that looked good but so many needed to marinate and I didn't have time for that. I am a late planner, and usually don't prepare enough ahead of time to marinate anything. My company asked for the recipe and all were eating seconds. The sauce was delicious on the roasted potatoes I cooked on the side of the loin.

Jan 25, 2011

Made this for dinner last night. It was quite good. Tender and moist. Followed the recipe exactly. Took another reviewers suggestion and put the sauce in a pan to thicken before serving. It really does make a lot of suace. Could probably cut back on the sauce ingredients next time.

Mar 11, 2007

Easy recipe to follow. My husband is not a big fan of pork but loved this recipe and rated it 5 stars!

Aug 05, 2008

I cooked this is the oven on a baking sheet with the roast covered in foil for 1 1/2 hrs, I uncovered it and cooked it for another 30 minutes. The whole house smelled like pancakes with maple syrup. My husband loved it


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  • Calories
  • 397 kcal
  • 20%
  • Carbohydrates
  • 28.1 g
  • 9%
  • Cholesterol
  • 127 mg
  • 42%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 41 g
  • 82%
  • Sodium
  • 340 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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