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Maple-Sage Glazed Pork Loin {by Merit + Fork}

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Pork loin is a versatile and delicious cut of meat, perfect for a variety of culinary adventures. The maple-sage glazed pork loin combines sweet, tangy, and savory flavors into a harmonious dish that’s sure to impress. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and yields a mouth-watering result every time.

Benefits of Using Maple Syrup

Maple syrup is not just a sweetener; it brings a depth of flavor and a rich, caramel-like taste that enhances the overall profile of the dish. Unlike refined sugars, maple syrup contains antioxidants and essential minerals such as manganese and zinc. These elements can contribute to a healthier diet while also adding a natural sweetness to the pork loin. The glaze’s sweetness balances the savory notes of the pork and sage, creating a well-rounded dish that is both nutritious and delicious.

The Role of Sage in Cooking

Sage is an herb known for its strong, earthy flavor, which pairs exceptionally well with meats. It has been used in culinary traditions for centuries and is particularly noted for its ability to enhance the taste of pork. Beyond its flavoring properties, sage is also rich in nutrients, including vitamin K, which is vital for bone health. Additionally, sage has been associated with various health benefits, including improved brain function and anti-inflammatory properties. Incorporating sage into your dishes can not only elevate the taste but also contribute to your overall well-being.

Tips for Perfectly Cooked Pork Loin

Achieving the perfect pork loin involves a few key techniques that can make a significant difference:

Browning the Meat

Before roasting, browning the pork loin in bacon grease or your oil of choice helps to develop a rich, flavorful crust. This step enhances the overall taste and adds a layer of complexity to the dish.

Roasting Temperature and Time

Cooking the pork loin at 425°F ensures that it cooks evenly and retains its juices. Depending on the size of your pork loin, roasting it for 20-35 minutes will achieve the ideal internal temperature of 145°F. Allowing the meat to rest after roasting is crucial as it continues to cook slightly and helps to keep it moist.

Making the Glaze

The maple-sage glaze is the star of this recipe. Combining maple syrup, apple cider vinegar, Dijon mustard, fresh sage, and garlic creates a complex and tantalizing flavor profile. Make sure to simmer the glaze until it thickens, which will help it adhere better to the pork and enhance each bite.

Health Benefits of This Dish

Pork loin is a lean cut of meat, making it a healthier option compared to fattier cuts like pork belly or ribs. It provides high-quality protein, which is essential for muscle growth and repair. Additionally, the use of fresh sage and garlic in the glaze adds not only flavor but also a boost of antioxidants and anti-inflammatory compounds, contributing to a balanced and health-conscious meal.

The maple-sage glazed pork loin is a delightful dish that brings together the natural sweetness of maple syrup and the aromatic flavor of sage. It’s an easy yet impressive meal that anyone can master, making it perfect for both weeknight dinners and special occasions. By incorporating these tips and appreciating the benefits of its ingredients, you can create a meal that is not only delicious but also nourishing. Enjoy the journey of cooking and savor the delightful flavors of this pork loin recipe.

Maple-Sage Pork Loin by Merit + Fork for Our Paleo Life

Maple-Sage Glazed Pork Loin {by Merit + Fork}

Yield: 6
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Pork, it doesn't have to be rubbery and tasteless. This pork loin is baked to perfection and glazed with a perfect blend of sweet and tangy. Best part? Any beginner cook can master this easy meal.


  • 1 Tbsp Bacon Grease, or oil of choice
  • 1 tsp Sea Salt
  • 1 1/2 lb Pork Loin, trimmed of excess fat
  • ¼ cup Maple Syrup
  • 3 Tbsp Apple Cider Vinegar
  • 3 Tbsp Dijon Mustard
  • 1 1/2 Tbsp lightly packed Fresh Sage Leaves, finely chopped
  • 1 clove Garlic, grated or minced
  • ½ tsp Freshly Ground Black Pepper


Pork Loin

  1. Preheat oven to 425°F.
  2. In an iron skillet, heat bacon grease over med hi heat.
  3. Season pork loin with salt and brown on all 4 sides, about 8 minutes total.
  4. Once browned, transfer skillet to oven & bake for around 20 minutes until internal temp reads 145°F.
  5. Transfer pork loin to cutting board to rest (it’ll cook a bit more while resting!) and place hot skillet on stove over med heat.

Maple Sage Glaze

  1. While pork is baking, in a small bowl, whisk together maple syrup, vinegar, and mustard.
  2. After pork has been removed from the skillet, pour maple syrup mixture into hot skillet and bring to a boil, scraping brown bits off bottom of pan.
  3. Once bubbling, reduce to a med-low simmer for about 5 minutes until thickened.
  4. Once thickened, whisk in fresh sage, garlic, & black pepper and immediately remove from heat. Pour sauce into a glass bowl/serving dish.
  5. Slice pork and pour juices from the cutting board back into the sauce. Stir again before serving.
  6. Spoon maple-sage glaze over sliced pork and enjoy!
Nutrition Information
Yield 6
Amount Per Serving Calories 300Total Fat 15gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 93mgSodium 648mgCarbohydrates 10gFiber 0gSugar 8gProtein 30g

Nutrition is calculated by a third party and may not be 100% accurate

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Tuesday 9th of June 2020

This is my favorite way to make pork loin now. I even use the glaze on chicken. Soooo good!

Jennifer L. Schillig

Friday 1st of September 2017

So, is it a pork loin or a pork TENDERloin? The picture seems to show a tenderloin, and there's a bit of a difference. Either way, I hope to make it the next time I've got a couple guests!


Sunday 19th of November 2017

The picture where the meat is raw looks like a pork loin.


Saturday 21st of March 2015

My whole family loved it, even my picky kid. Im very glad I made a double batch. This is a keeper for sure.


Saturday 14th of March 2015

Made this tonight and the kids loved it! They can't wait to have it again tomorrow! (kids - ages 4, 5 and 7).

Rob Benson

Monday 1st of December 2014

Nice work Nicole! When Kendra makes this it gets demolished, the kids keep going and going until they can't eat anymore.

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