Herbed Pork Loin
A classic roasted pork loin with Dijon, garlic, and fresh herbs. Clean flavors and balanced richness make this an ideal pairing for medium-bodied reds (Cabernet Franc) or structured whites.
Ingredients
- 2 to 3 pounds pork loin roast
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh rosemary finely chopped - dried works here, too
- 2 tablespoons fresh thyme leaves
- 4 cloves garlic minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons Dijon mustard
- salt & pepper
Instructions
- Preheat oven to 400°F (200°C) and allow to fully heat for at least 15 minutes.
- Pat pork loin dry. Tie with kitchen twine every 2 inches if not pre-tied.
- Combine olive oil, Dijon, garlic, rosemary, thyme, parsley, salt, and pepper to form a paste.
- Rub mixture evenly over pork, pressing to adhere.
- Place on a wire rack set inside a roasting pan or rimmed baking sheet.
- Roast at 400°F for 15 minutes.
- Reduce temperature to 350°F (175°C) and continue roasting 30–40 minutes, until internal temperature reaches 145°F (63°C). Begin checking at 30 minutes.
- Remove and tent loosely with foil. Rest 10–15 minutes.
- Slice ½-inch thick against the grain and serve.
Notes
Notes
- Target final internal temperature: 145°F (63°C).
- Resting is required for proper moisture retention.
-
Elevating the roast promotes even browning.Tip text
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