One Roast, Four Meals—Meet the Protein Relay Series
This isn’t just dinner—it’s your meal plan for the week. With one glorious roast pork loin, I’m kicking off a relay of mouthwatering meals that’ll save you time, effort, and a few dirty dishes.
If you’ve ever roasted a pork loin and thought, “Well, now what?”, this one’s for you. We’re starting a new series I’m calling “The Protein Relay”—because one main dish sets off a delicious chain reaction of meals throughout the week. Think of it like a baton pass, but tastier.
I’m kicking things off with this Maple Glazed Pork Loin—a roast that’s juicy, savory, and laced with a sweet-spiced glaze you’ll want to bottle. It’s perfect as a Sunday dinner centerpiece and sets you up for three easy leftover remixes: Cubano sandwiches, Ramen with Pork & Shiitakes, and a Stir-Fried Pork & Bok Choy dish.
Because yes, you deserve a delicious week with minimal planning—and fewer “what’s for dinner?” headaches.
Why this Recipe Works
• The Brine Is Your Best Friend: Brining the pork infuses it with flavor and locks in moisture so your roast is tender, not dry.
• High-Heat Browning = Flavor: Searing the pork first builds deep, caramelized flavor before the roasting even begins.
• Maple Glaze Magic: A glaze of maple syrup, cinnamon, cloves, and cayenne gives this dish a warm, spicy-sweet finish that pairs beautifully with pork.
• Leftovers With Purpose: Reserve part of the roast to use in three planned recipes, making this the most strategic pork loin ever.
Tips for Making Maple Glazed Roast Pork Loin
• Don’t skip the brine—it’s what keeps the pork juicy and flavorful.
• Use real maple syrup, not pancake syrup. Trust me.
• Tie the roast if it’s not already tied to ensure even cooking.
• Let it rest after roasting for juicy, tender slices.
• Save 10 ounces of leftover pork and store in an airtight container for upcoming recipes.
🌱 A Bite of Sustainability
Cooking one protein and repurposing it into multiple meals reduces food waste, energy use, and grocery trips. It’s a small change that makes a big impact—plus, it saves you time and money. Fewer ingredients, more meals, less waste? That’s what I call delicious sustainability.
How To Make Maple Glazed Roast Pork Loin
Sweet, savory, and perfectly roasted, this maple glazed pork loin is the star of a four-part recipe series with delicious leftovers for sandwiches, stir fry, and noodles.
Brine the Pork
In a large container, dissolve the sugar and salt in 2 quarts of cold water. Submerge the pork loin fully, cover, and refrigerate for 1 to 1.5 hours. Remove, rinse, and pat dry with paper towels. Season with black pepper.
Sear the Pork
Preheat oven to 375°F. Heat oil in a large skillet over high heat until just smoking. Sear pork on all sides until browned, 8–10 minutes total. Transfer to a 13×9-inch baking dish. Do not wash the skillet.
Roast the Pork
Roast pork in the oven until the thickest part reads about 85°F on an instant-read thermometer, about 25 minutes.
Make the Glaze
While the pork roasts, pour off fat from the skillet. Add maple syrup, cinnamon, cloves, and cayenne. Simmer for 30 seconds, scraping up browned bits. Set aside.
Glaze and Roast Again
Pour glaze over pork and turn to coat. Continue roasting until internal temp reaches 140°F, about 15–25 minutes more, turning once halfway.
Rest and Slice
Transfer pork to a cutting board, tent with foil, and let rest for 15 minutes (it will rise to 150°F). Warm glaze again and stir in any juices from the pan. Slice pork into ¼-inch slices and spoon glaze over the top before serving.
And That’s Just The Beginning…
This Maple Glazed Pork Loin isn’t just a one-hit wonder—it’s the headliner in a weeknight dinner series that just keeps getting better. Now that your pork is roasted, rested, and glazed to perfection, it’s time for Act II: the Cubano Sandwich. Think crispy bread, melty cheese, pickles, and that sweet-savory pork you just made. Leftovers? More like level-ups.
Get ready to turn those slices into something sandwich dreams are made of—coming up next in our dinner relay.
Maple Glazed Roast Pork Loin
Description
Sweet, savory, and perfectly roasted, this maple glazed pork loin is the star of a four-part recipe series with delicious leftovers for sandwiches, stir fry, and noodles.
Ingredients
How To Make Maple Glazed Roast Pork Loin
-
Brine the Pork
Dissolve the sugar and salt in 2 quarts cold water in a large container. Add the pork and submerge it completely in the brine. Cover and refrigerate for 1 to 1 1/2 hours. Remove the pork form the brine, rinse, and pat dry with paper towels. Season with pepper.
-
Sear and Roast the Pork
Adjust an oven rack to the lower-middle position and heat the oven to 375°F. Heat the oil in a large skillet over high heat until just smoking. Brown the roast on all sides, reducing the heat if the fat begins to smoke, 8 to 10 minutes. Transfer pork the roast to a 13 x 9 baking dish. Do not was the skillet. Roast the pork in the oven until the thickest part of the roast registers about 85°F on an instant-read thermometer, about 25 minutes.
-
Make the Glaze
Meanwhile, pour off the fat left in the skillet. Add the maple syrup, cinnamon, cloves, and cayenne to the skillet and simmer until slightly thickened and fragrant, scraping up any browned bits, about 30 seconds; set aside.
-
Glaze the Roast
After the pork has roasted for 25 minutes, pour the glaze over the pork and turn the roast to coat with the glaze. Continue to roast until the thickest part of the roast reaches 140°F on an instant-read thermometer, 15 to 25 minutes more, turning once halfway through to recoat it with the glaze.
-
Rest the Roast
Transfer the roast to a carving board, tent with foil, and let rest until the pork reaches an internal temperature of 150°F, about 15 minutes. Transfer the glaze to a small saucepan
-
Before serving the pork, pour any accumulated juices from the roast into the glaze, and warm the glaze over low heat. Remove the twin and cut the roast into 1/4-inch slices. Spoon the glaze over the top of the sliced pork before serving.
To make one of the following recipes that is a part of this series (Cubano Sandwiches, Ramen Noodle with Pork, or Stir Fried Pork and Boy Choy) reserve a 10-ounce piece of the roast and refrigerate in an airtight container for up to 2 days)
Equipment
Affiliate Disclosure: This post contains Amazon affiliate links, i.e., when you buy any product using the links below, we get commissions. but it doesn’t cost you anything extra. If you do purchase any product using the given links, we thank you in advance!
Nutritional Value
Nutritional Value
Servings 4
Serving Size 1
- Amount Per Serving
- Calories 545kcal
- % Daily Value *
- Total Fat 21g33%
- Saturated Fat 7g35%
- Cholesterol 160mg54%
- Sodium 1210mg51%
- Potassium 680mg20%
- Total Carbohydrate 34g12%
- Sugars 30g
- Protein 50g100%
- Vitamin A 180 IU
- Calcium 30 mg
- Iron 2.9 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
