Coffee & Maple Glazed Pork Loin with Brown Butter Sweet Potatoes

Comforting pork loin with an unexpected, yet utterly delicious, twist - a rich coffee and maple glaze. Paired with simple, nutty brown butter sweet potatoes, it's a meal that feels both familiar and exciting – perfect for a cozy gathering or a special family dinner.

    Sometimes, the best culinary ideas come from unexpected places. I was sipping my morning coffee, contemplating dinner, and the rich, slightly bitter aroma of the brew just... clicked. Could that deep, roasted note work in a savory glaze? Paired with the sweet comfort of maple syrup? The idea for this Coffee & Maple Glazed Pork Loin was born.

    Pork loin is a fantastic canvas for flavor. It's lean, relatively quick to cook, and takes well to both herbs and glazes. My goal was to create a glaze that was complex and intriguing but still approachable and complementary to the pork's mild flavor. Combining strong brewed coffee with real maple syrup creates a base that is both sweet and slightly bitter, with earthy undertones. Adding a touch of Dijon mustard and perhaps a splash of something savory like soy or Worcestershire sauce rounds it out into a truly dynamic glaze.

    This process is straightforward: sear the pork for a golden crust, then roast it, basting periodically with that incredible glaze. As it cooks, your kitchen will fill with an aroma that's surprisingly enticing – a blend of roasting meat, sweet maple, and that deep coffee note.

    For the side, I wanted something equally comforting but simple enough not to compete. Sweet potatoes are a natural pairing with pork, and tossing them in rich, nutty brown butter after roasting elevates their natural sweetness without any fuss. The simplicity of the brown butter sweet potatoes perfectly balances the more complex glaze on the pork.

    Serving this dish feels special. The pork slices are gleaming with the dark, glossy glaze, and the vibrant orange of the sweet potatoes provides a beautiful contrast. The taste delivers on the promise of the aroma: the pork is juicy, the glaze is a revelation of savory-sweet depth, and the brown butter sweet potatoes are pure, comforting goodness. It's a dish that invites conversation and second helpings.

---

Recipe

This recipe serves 4-6.

Ingredients:

• 1.5 - 2 lb (approx. 700-900g) pork loin roast, tied if necessary

• 1 tablespoon olive oil

• Salt and freshly ground black pepper

• For the Coffee & Maple Glaze:

  • 1/2 cup strong brewed coffee
  • 1/4 cup pure maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon soy sauce or Worcestershire sauce
  • 1 clove garlic, minced
  • 1 teaspoon apple cider vinegar

• For the Brown Butter Sweet Potatoes:

  • 2 large sweet potatoes (about 1.5 lbs), peeled and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 3 tablespoons unsalted butter

Processes/Steps:

1. Prepare Pork: Preheat your oven to 400°F (200°C). Pat the pork loin roast completely dry with paper towels. Season generously all over with salt and black pepper.
2. Sear Pork: Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Carefully add the pork loin and sear on all sides until deeply golden brown, about 2-3 minutes per side. Remove the pork from the skillet and set aside.
3. Make the Glaze: In the same skillet (or a small saucepan), combine the brewed coffee, maple syrup, Dijon mustard, soy sauce/Worcestershire sauce, minced garlic, and apple cider vinegar. Bring to a simmer over medium heat, scraping up any browned bits from the searing. Let it simmer gently, stirring occasionally, for 5-7 minutes, or until the glaze has reduced slightly and thickened enough to coat the back of a spoon. Remove from heat.
4. Prepare Sweet Potatoes: In a medium bowl, toss the sweet potato cubes with 2 tablespoons of olive oil, salt, and pepper.
5. Roast: Place the seared pork loin in a small roasting pan or back into the oven-safe skillet. Pour about half of the glaze over the pork. Place the sweet potatoes around the pork in the roasting pan or on a separate baking sheet.
6. Cook: Roast in the preheated oven for 20 minutes. Brush the pork with half of the remaining glaze. Continue roasting, adding the sweet potatoes if they were on a separate sheet, for another 20-30 minutes, or until the pork reaches an internal temperature of 140-145°F (60-63°C) for medium-rare/medium (it will continue to cook while resting). The sweet potatoes should be tender. Baste the pork with the final amount of glaze during the last 10 minutes of cooking.
7. Rest Pork: Once the pork reaches the desired temperature, remove it from the oven, transfer it to a cutting board, tent loosely with foil, and let it rest for 10-15 minutes before slicing. This is crucial for juicy pork!
8. Make Brown Butter: While the pork rests and the sweet potatoes finish roasting, melt the 3 tablespoons of butter in a small saucepan over medium heat. Swirl or stir constantly. The butter will foam, then the milk solids at the bottom will start to brown and smell nutty. This takes about 3-5 minutes. Remove from heat as soon as it turns a rich golden-brown color; don't let it burn!
9. Finish Sweet Potatoes: Once roasted, transfer the sweet potatoes to a bowl and pour the warm brown butter over them. Toss gently to coat.
10. Serve: Slice the rested pork loin into thick slices. Arrange on a platter or individual plates with the brown butter sweet potatoes. Drizzle any pan juices or remaining glaze over the pork if desired.

---

Nutritional Estimate (per serving, based on 5 servings):

• Calories: Approx. 400 - 500 kcal
• Protein: Approx. 30 - 35g
• Fat: Approx. 18 - 25g
• Carbohydrates: Approx. 25 - 35g
• Fiber: Approx. 4 - 6g

Note: This is a rough estimate and can vary based on specific ingredients used and portion sizes.

---

This Coffee & Maple Glazed Pork Loin with Brown Butter Sweet Potatoes is a truly satisfying dish that proves familiar flavors can still surprise and delight. Give it a try!