A flavorful and aromatic pork loin roast with a delightful herb crust, perfect for any occasion.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking from the start.
Trim any excess fat from the pork loin and score the top in a diamond pattern, about 1/4 inch deep.
Scoring helps the flavors penetrate deeper into the meat.
In a mixing bowl, combine the garlic, parsley, black pepper, thyme, rosemary, and salt.
Mixing the herbs thoroughly ensures an even distribution of flavors.
In a separate small bowl, mix the Dijon mustard and olive oil until smooth.
This mixture acts as a glue for the herb crust.
Line a shallow roasting pan with foil and lightly grease it.
Foil makes cleanup easier and prevents sticking.
Place the pork loin on the prepared pan and spread the mustard mixture evenly over the top and sides.
Ensure the mustard coating is even for consistent flavor.
Sprinkle the herb mixture over the mustard-coated pork, pressing gently to adhere.
Pressing the herbs helps them stick better during cooking.
Insert a meat thermometer into the thickest part of the pork loin.
A thermometer ensures accurate cooking to the desired doneness.
Roast the pork at 400°F for 10 minutes, then reduce the oven temperature to 325°F (165°C) and continue roasting for 1 to 1.5 hours, or until the thermometer reads 155°F (68°C).
Reducing the temperature prevents overcooking and keeps the meat juicy.
Remove the pork from the oven and let it rest for 15 minutes before slicing.
Resting allows the juices to redistribute, making the meat more tender.
Slice the pork and serve with your favorite sides. Enjoy!
Arrange slices neatly for an appealing presentation.
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