Description
A juicy, tender pork loin roast with a crispy, aromatic herb crust made from fresh rosemary, thyme, garlic, and Dijon mustard. Perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 3 to 4-pound pork loin roast (bone-in preferred, boneless works too)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon Dijon mustard
- Optional: 1 teaspoon lemon zest
Instructions
- Preheat your oven to 375°F (190°C). Pat the pork loin dry with paper towels and trim any excess fat if desired.
- In a small bowl, mix olive oil, minced garlic, chopped rosemary, thyme leaves, kosher salt, black pepper, Dijon mustard, and lemon zest if using to form a thick paste.
- Rub the herb mixture all over the pork loin, pressing it in to cover every inch.
- Heat a tablespoon of olive oil in a roasting pan or oven-safe skillet over medium-high heat. Sear the pork loin on all sides until golden brown, about 2 minutes per side.
- Transfer the pan to the preheated oven and roast until the internal temperature reaches 145°F (63°C), checking starting at 45 minutes.
- Remove the roast from the oven and tent loosely with aluminum foil. Let rest for 10-15 minutes to redistribute juices.
- Slice the pork loin into ½-inch thick pieces and serve with your favorite sides.
Notes
Use fresh herbs for best flavor. Pat pork dry before applying herb crust. Let the roast rest after cooking to keep it juicy. A meat thermometer is highly recommended to avoid overcooking. Optional broil for 2 minutes at the end for extra crispy crust.
- Prep Time: 18 minutes
- Cook Time: 45-60 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 4 oz (about ½ inch t
- Calories: 220
- Sodium: 400
- Fat: 10
- Carbohydrates: 1
- Protein: 28
Keywords: pork loin roast, herb crust, rosemary, thyme, garlic, easy dinner, juicy pork, oven roast