Maple-Ginger Pork Roast With Roasted Root Vegetables

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 45 minutes

Quick Ingredients

• 3 lb boneless pork loin roast, patted dry
• 2 1/2 tsp kosher salt, 1 1/2 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder
• 1 lb baby gold potatoes, halved
• 3 medium carrots, 2 medium turnips, 1 yellow onion, all cut into 1-inch chunks
• 2 tbsp olive oil, 1 tsp dried thyme
• 1/3 cup pure maple syrup
• 2 tbsp soy sauce, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard
• 1 tbsp freshly grated ginger, 2 minced garlic cloves
• 2 tbsp melted unsalted butter

Do This

• 1. Preheat oven to 375°F (190°C). Pat pork dry and rub with salt, pepper, smoked paprika, and garlic powder.
• 2. Sear pork in a large oven-safe skillet or roasting pan over medium-high heat in a little oil, 2 to 3 minutes per side, until golden. Transfer to a plate.
• 3. Toss potatoes, carrots, turnips, and onion with olive oil, thyme, salt, and pepper. Spread in the same pan as a bed.
• 4. Nestle pork roast on top of the vegetables. Whisk maple syrup, soy sauce, vinegar, Dijon, ginger, minced garlic, and melted butter to make glaze.
• 5. Roast 25 minutes, then brush generously with glaze. Roast another 20 minutes, baste again, and stir vegetables.
• 6. Continue roasting, glazing and basting once more, 15 to 25 minutes, until pork reaches 140 to 145°F (60 to 63°C) and vegetables are tender and caramelized.
• 7. Rest pork 15 minutes, tented with foil. Toss vegetables in pan drippings, slice pork, brush with any remaining glaze, and serve over the roasted root medley.

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Why You’ll Love This Recipe

• Maple and fresh ginger create a glossy, gently sweet glaze that clings to every slice of pork.
• Carrots, turnips, potatoes, and onions roast right under the meat, soaking up savory drippings and caramelizing at the edges.
• Everything cooks in one pan, making both prep and cleanup easy enough for a weeknight but special enough for company.
• The recipe is very forgiving and flexible, with clear temperature cues and timing so you get juicy pork every time.

Grocery List

• Produce: 3 medium carrots, 2 medium turnips, 1 lb baby gold potatoes, 1 medium yellow onion, 1 piece fresh ginger, 2 garlic cloves, fresh parsley (optional).
• Dairy: Unsalted butter.
• Pantry: 3 lb boneless pork loin roast, pure maple syrup, soy sauce (or tamari), apple cider vinegar, Dijon mustard, olive oil, kosher salt, black pepper, smoked paprika, garlic powder, dried thyme, red pepper flakes (optional).

Full Ingredients

For the Pork Roast

• 1 boneless pork loin roast, about 3 lb (1.4 kg), fat cap left on if possible
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tbsp neutral oil (such as canola or vegetable), for searing

For the Maple-Ginger Glaze

• 1/3 cup pure maple syrup
• 2 tbsp soy sauce or tamari
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp freshly grated ginger (from a 1-inch piece)
• 2 garlic cloves, finely minced
• 2 tbsp unsalted butter, melted
• 1/4 tsp red pepper flakes (optional, for gentle heat)

For the Roasted Root Medley

• 1 lb baby gold or yellow potatoes, halved (or quartered if large)
• 3 medium carrots (about 12 oz), peeled and cut into 1-inch chunks
• 2 medium turnips (about 10 oz), peeled and cut into 1-inch chunks
• 1 medium yellow onion, peeled and cut into thick wedges
• 2 tbsp olive oil
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried thyme, or 2 tsp finely chopped fresh thyme

To Finish (Optional but Delicious)

• 2 to 3 tbsp chopped fresh parsley, for garnish
• 1 tbsp extra maple syrup, for a final drizzle
• Flaky sea salt, for sprinkling at the table

Step-by-Step Instructions

Step 1: Preheat the oven and season the pork

Preheat your oven to 375°F (190°C) with a rack in the center. Line a large roasting pan with foil for easier cleanup if you like, or use a large oven-safe skillet or braiser.

Pat the pork roast very dry with paper towels. Dry surface = better browning. In a small bowl, mix together the kosher salt, black pepper, smoked paprika, and garlic powder. Rub this mixture all over the pork, including the ends, pressing it gently so it adheres.

Step 2: Sear the pork for deep flavor

Place a large oven-safe skillet or roasting pan over medium-high heat and add the neutral oil. When the oil is shimmering and just starting to smoke, carefully add the pork roast, fat side down if it has a fat cap.

Sear the roast for 2 to 3 minutes per side, turning with tongs, until it is nicely browned on all sides. This builds flavor and gives the glaze a flavorful base to cling to. Transfer the seared pork to a plate while you prepare the vegetables, leaving any browned bits and fat in the pan.

Step 3: Build the roasted root vegetable bed

In a large bowl, combine the potatoes, carrots, turnips, and onion wedges. Drizzle with the olive oil and sprinkle with the kosher salt, black pepper, and thyme. Toss well until everything is evenly coated.

Spread the vegetables evenly in the bottom of the same pan you used for searing, scraping in any flavorful browned bits. This vegetable bed will both support the pork and catch the drippings as it roasts. Nestle the seared pork roast on top of the vegetables, fat side up. This positioning lets the juices baste the roots as they cook, helping them caramelize in the drippings.

Step 4: Whisk together the maple-ginger glaze

In a medium bowl or large measuring cup, whisk together the maple syrup, soy sauce, apple cider vinegar, Dijon mustard, grated ginger, minced garlic, melted butter, and red pepper flakes (if using) until smooth and glossy.

Set the glaze aside near the stove. You will be brushing it onto the pork in layers as it roasts, which builds up a beautiful, sticky, flavorful coating without burning the maple syrup.

Step 5: Start roasting and apply the first layer of glaze

Transfer the pan with the vegetable bed and pork roast to the preheated oven. Roast, uncovered, for 25 minutes without opening the door. This gives the pork a head start and allows the vegetables to begin softening and browning underneath.

After 25 minutes, slide the pan out, but leave the oven on. Brush the pork generously with about one-third of the maple-ginger glaze, coating the top and sides. Use a spoon to drizzle a little over the vegetables as well. Return the pan to the oven and roast for another 20 minutes.

Step 6: Glaze, baste, and roast until perfectly done

After that next 20 minutes, pull the pan out again. Stir the vegetables so they cook evenly and pick up more drippings. Brush another third of the glaze over the pork, and spoon pan juices over the vegetables. At this point, start checking the pork’s internal temperature with an instant-read thermometer inserted into the thickest part of the roast.

Return the pan to the oven and continue roasting for 15 to 25 minutes more, glazing the pork one final time during this stretch. The roast is done when it reaches 140 to 145°F (60 to 63°C). The total roasting time will be about 60 to 70 minutes, depending on your oven and the exact size of the roast. The vegetables should be tender with browned, caramelized edges and glossy from the drippings and glaze.

Step 7: Rest, toss in drippings, and serve

Transfer the pork roast to a cutting board and tent loosely with foil. Let it rest for at least 15 minutes. Resting allows the juices to redistribute so the meat slices moist and tender.

While the pork rests, give the vegetables a good toss in the pan, coating them with the rich drippings and any pooled glaze. If any vegetables need a bit more color, you can return the pan to the oven for an extra 5 to 10 minutes.

Slice the pork roast across the grain into 1/2-inch thick slices. Arrange the caramelized vegetables on a warm platter or directly on dinner plates, then fan the pork slices over the top. Drizzle with any remaining glaze from the bowl and a spoonful of pan juices. Sprinkle with fresh parsley and a pinch of flaky sea salt, and, if you like, a light final drizzle of maple syrup. Serve warm.

Pro Tips

• Use a thermometer, not just time. Pork loin can go from juicy to dry quickly. Start checking at the 50-minute mark and pull it between 140 and 145°F; it will rise a few degrees as it rests.
• Do not skip the sear. Browning the pork first adds a deep, savory flavor and gives the glaze a head start on becoming sticky and caramelized.
• Cut vegetables to similar size. Aim for 1-inch chunks so the carrots, turnips, potatoes, and onions cook through in about the same time and caramelize evenly.
• Watch the glaze near the end. Maple syrup can burn if it gets too dark. If you notice excessive browning, loosely tent the pork with foil while the interior finishes cooking.
• Let the roast rest. That 15-minute rest is what keeps the juices inside the meat instead of running all over the cutting board when you slice.

Variations

• Spicier maple-ginger roast: Increase the red pepper flakes to 1/2 tsp and add 1 tbsp sriracha or chili-garlic sauce to the glaze for a sweet-heat finish.
• Herb-forward version: Add 1 tbsp chopped fresh rosemary and 1 tbsp chopped fresh thyme to the rub, and tuck a few extra herb sprigs among the vegetables.
• Different roots: Swap some or all of the turnips for parsnips, rutabaga, or sweet potato cubes to play with different levels of sweetness and earthiness.

Storage & Make-Ahead

Leftovers keep very well. Cool the pork and vegetables to room temperature, then refrigerate in airtight containers for up to 3 days. For longer storage, you can freeze sliced pork and vegetables together in freezer-safe containers for up to 2 months; thaw overnight in the refrigerator before reheating.

To reheat, place pork slices and vegetables in a baking dish, splash with a little water or chicken broth, cover with foil, and warm at 325°F (165°C) for 15 to 20 minutes, just until heated through. Avoid microwaving the pork on high for too long, as it can dry out. If you want to get ahead, you can prep and season the pork, chop the vegetables, and mix the glaze up to 24 hours in advance. Store everything separately in the fridge, then assemble and roast when you are ready to cook.

Nutrition (per serving)

Approximate values for one of 6 servings: about 650 calories; 45 g protein; 32 g fat; 35 g carbohydrates; 4 g fiber; 17 g sugars; 900 mg sodium. Actual values will vary based on the exact cut of pork, trimming, and how much glaze and pan drippings you consume.