Keto Mustard Glazed Pork Loin (Sweet and Tangy)

Picture this, moist, tender pork with a sweet and tangy glaze that is just the right amount of sticky. Keto mustard glazed pork loin is one of my favorite keto pork recipes.

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Pork loin is a great cut for roasting, it cooks quickly, stays moist if you do not overcook it, and takes on flavor easily. Buy it whole when it goes on sale, cut a few roasts off, and freeze the rest as chops.

Chef Jenn’s Take on Mustard Glazed Pork Loin

The toughest part of this recipe is simply not overcooking it. Pork loin has very little fat, so it dries out fast if you push it too far.

Pork is technically safe to eat at 145 degrees, but I personally pull mine at 150 for a bit more doneness while it still stays juicy. Use a real digital thermometer for an accurate read rather than guessing based on time alone. Spread the glaze all over the roast, top, bottom, and sides, not just the top, so every slice gets some of that sweet and tangy flavor. Let it rest for about 10 minutes, loosely covered with foil, before slicing, do not skip that step.

Fresh thyme works in place of dried, just use twice as much.

Keep the sides simple with this one, nothing too saucy or flavorful, so the mustard glaze stays the star of the plate. Pork loin itself is genuinely zero carbs, which makes the glaze the only real thing to account for.

What You’ll Love About Mustard Glazed Pork Loin

• Pork loin itself is genuinely zero carbs, an easy keto choice.
• A sweet and tangy glaze, just the right amount of sticky.
• Cooks relatively quickly for a roast, ready in under 2 hours.

Ingredients

• Pork loin roast
• So Nourished brown sugar substitute – Your preferred brand.
• Yellow mustard – Regular.
• Dijon mustard – Adds depth alongside the yellow mustard.
• Cider vinegar – For tang.
• Dried thyme – Fresh works too, use twice as much..
• Garlic powder – Fresh minced garlic works too, in a smaller amount.
• Pink Salt & pepper – Season to taste.

How to Make Mustard Glazed Pork Loin

Scroll down for the full recipe card with exact measurements and printable instructions.

Season the pork loin with salt and pepper.

Combine the brown sugar substitute, yellow mustard, Dijon mustard, cider vinegar, dried thyme, and garlic powder in a small bowl. Mix until smooth.

Cover the pork loin liberally with the glaze, top, bottom, and sides. Roast in a preheated 350°F oven for about 25 minutes per pound, or until the internal temperature reaches 145 to 150°F. Let the pork rest, loosely covered with foil, for about 10 minutes before slicing.

Make It A Meal

Keep the sides simple here so the glaze stays the star. Brussels Sprouts with Almonds & Brown Butter or Skillet Braised Kale with Garlic both work well, and some crunchy Keto Pickles on the side never hurts.

For more pork dinners, Sous Vide Pork Loin is another good option to add to the rotation.

Storage

This can be frozen, though it tends to dry out, especially with no gravy to protect it. Chill thoroughly, wrap tightly in foil, then place in a freezer zipper-top bag, and freeze for up to 3 months. Thaw and reheat gently in a covered dish at 325°F, taking care not to overcook it further.

Frequently Asked questions

Keto doesn’t have to be boring! In fact, there are a gazillion great tasting recipes for every breakfast, lunch, and dinner. From hearty keto soups & chowders to casseroles and family favorites, you could try a new recipe at every meal and never eat the same thing twice!