Perfect Christmas Maple-Glazed Pork Loin Roast
This perfect Christmas maple-glazed pork loin roast is a simple yet impressive centrepiece for festive BBQ cooking in the UK. Cooked using indirect heat and finished with a sticky maple-mustard glaze, it delivers juicy, tender pork with a beautifully caramelised crust.
Whether you’re using a charcoal BBQ, gas grill, ceramic kamado, or electric smoker, this method guarantees reliable results with precise internal temperature control.
If you’re new to smoking or indirect BBQ cooking, read our Beginner’s Guide to BBQ & Smoking (UK) before starting.
For perfectly timed cooking and accurate doneness, use our Smoker Time Calculator to avoid overcooking your pork loin.
Prep Time
10 mins
Cook Time (hours)
3hrs
Cook Time (minutes)
20mins
Servings
6
Cuisine:
British
Course:
Main
Difficulty:
Easy
Keyword:
maple glazed pork loin roast
Author:
Kitchen Sizzlers
Cooking Temp
170
Ingredients
1.5 kg pork loin joint (boneless)
2 tbsp olive oil
2 tsp dried sage
1 tsp garlic powder
1 tsp salt
3 tbsp maple syrup
1 tbsp wholegrain or Dijon mustard
Chef’s Notes
Cooking pork loin to 63–65°C ensures a juicy interior without drying it out. Avoid cooking beyond 68°C as the lean meat can become firm.
Resting is essential — the temperature will rise slightly during resting, locking in moisture.
For added smoke flavour, add a small chunk of apple or cherry wood during the first half of the cook.
Serve with roast potatoes, honey-glazed carrots, or buttery mash for a perfect Christmas BBQ meal.
Equipment Used
Method
Preheat your BBQ, smoker or oven to 170°C using indirect heat.
Pat the pork loin dry with kitchen paper to ensure a good crust.
Rub the joint with olive oil.
Mix dried sage, garlic powder and salt, then coat the pork evenly.
Place the pork on the indirect side of the BBQ.
Insert a temperature probe into the thickest part of the joint.
Cook until internal temperature reaches 55°C.
In a small bowl, mix maple syrup and mustard.
Brush the glaze generously over the pork.
Continue cooking until internal temperature reaches 63–65°C (safe for juicy pork).
Remove from heat and rest for 10–15 minutes before slicing.
Need help timing your cook?
Scan for our BBQ Smoker Time Calculator:
kitchensizzlers.com/bbq-smoker-time-calculator/