Garlic & Rosemary Dijon Pork Roast
This delicious Garlic & Rosemary Dijon Pork Roast is coated in a fragrant blend of fresh garlic, rosemary, Dijon mustard, olive oil, and a touch of pure maple syrup. Roasted until beautifully golden brown, it's packed with savoury flavour and makes a comforting family dinner or Sunday supper. The simple garlic and herb mixture works beautifully with both bone-in and boneless pork roasts.
Prep time
PT15M
Cook time
PT60M
Serves
Ingredients
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- 3-3.5 lb (1.4-1.6 kg)pork roast, bone-in or boneless
- 2 tbspolive oil
- 4garlic cloves, freshly minced
- 1 heaping tbspDijon mustard
- 1 tsppure maple syrup
- 2 tspdried rosemary, or 1 tbsp freshly chopped rosemary
- 1 tspsea salt
- 1/2 tspfreshly ground black pepper
Ingredients
- 3-3.5 lb (1.4-1.6 kg)pork roast, bone-in or boneless
- 2 tbspolive oil
- 4garlic cloves, freshly minced
- 1 heaping tbspDijon mustard
- 1 tsppure maple syrup
- 2 tspdried rosemary, or 1 tbsp freshly chopped rosemary
- 1 tspsea salt
- 1/2 tspfreshly ground black pepper
Instructions
- 1
Preheat the oven. Preheat your oven to 325F (160C).
- 2
Prepare the pork. Pat the pork roast dry with paper towels and place it in a roasting pan, fat side up.
- 3
Make the garlic and rosemary mixture. In a small bowl, combine the olive oil, freshly minced garlic, Dijon mustard, maple syrup, rosemary, salt, and pepper. Stir until well combined.
- 4
Season the pork. Generously rub the mixture over the entire pork roast, coating all sides.
- 5
Roast. Place the pork in the preheated oven. Cooking times will vary depending on the size, thickness, and cut of the roast. Use the roasting guide in the notes as a starting point.
- 6
Check the internal temperature. Insert a meat thermometer into the thickest part of the roast without touching the bone. According to Health Canada's food safety recommendations, whole cuts of pork should reach an internal temperature of 160F (71C).
- 7
Rest before serving. Remove the pork from the oven, loosely tent with aluminum foil, and let rest for 10-15 minutes before slicing. For shoulder cuts, cook longer if needed to achieve the desired tenderness.
Melissa's Notes
Fresh garlic is best — freshly minced garlic adds wonderful flavour to the Dijon and rosemary coating. Don't skip the Dijon; it adds tanginess and helps create a beautifully seasoned crust. Just a hint of maple syrup balances the savoury flavours without making the roast sweet. Both fresh and dried rosemary work beautifully — fresh rosemary provides a more aromatic finish. This seasoning mixture works with pork loin, rib, shoulder, and leg roasts; adjust cooking times accordingly. Approximate cooking times at 325F (160C): boneless pork loin roast 20-25 min/lb, bone-in pork rib roast 20-25 min/lb, pork shoulder roast 30-35 min/lb, pork leg roast 20-25 min/lb. If the garlic and mustard coating begins to brown too quickly, loosely cover the roast with aluminum foil. Serve with roasted potatoes, carrots, green beans, or your favourite seasonal vegetables.
Nutrition Information
Per serving (marinade only, based on 6 servings) — pork not included
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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