Juicy Herb Crusted Pork Loin Roast served with a creamy flavorful mustard and garlic pan gravy. Easy enough for a family weeknight dinner and fancy enough for special occasions or the holidays. An incredible stress-free recipe ready in no time!
It’s easy to panic and just think of your own safety amid this health chaos that the whole world is in right now. But it should be the perfect time for us to practice gratitude.
Let’s be thankful for the roof over our head, food on our table, clean water, clothes, and even the little comforts that we get to enjoy like a warm cup of coffee coz not all of us get to enjoy these.
On a lighter note, I’m sharing with you today this herb-crusted pork loin roast recipe that the whole family would love. For those who are stuck at home right now, this is also the perfect time to test your culinary skills in the kitchen.
This pork dish is perfect enough for a family weeknight meal or for the holidays. And since there’ll likely be no St. Patrick’s Day celebration on the streets, let’s just bring the celebration inside our homes with the people that we love the most and a good serving of this fancy herb-crusted roast.
Psssttt…It even comes with a delicious mustard and garlic pan gravy! 😉
Pork Loin vs Pork Tenderloin
Although both cuts are fairly lean, pork loin and pork tenderloin are from different cuts of meat.
- Pork Loin is from the animal’s back while pork tenderloin is from the muscle that runs alongside the backbone. It is a large piece of meat and is usually sold anywhere from 2-5 pounds. Since it’s larger, you can get it cut to order. As for pork tenderloin, it’s often sold as a whole and averages about one pound.
- Tenderloin is boneless while pork loin can be sold bone-in or boneless. Bone-in pork loins with trimmed meat and backbones removed are called pork racks.
- As for the flavor, tenderloin is delicately flavored while pork loin is mildly flavored with fat on top.
Cooking Pork Loin
This boneless pork loin is pretty easy to throw together, but it needs three simple steps before you can actually enjoy an incredibly tasty and juicy roast dinner.
- First, score the meat for even cooking and for the marinade to get deeper into the meat. Then rub it with the herb and mustard paste.
- Second, sear the meat on all sides.
- Lastly, roast it in the oven.
Pork Loin Cooking Time
To cook a boneless pork loin, you should cook it in a shallow pan uncovered for 350°F for 20 minutes per pound. That should be about an hour for a 3-pound boneless pork loin roast.
Pork Loin Temperature
The National Pork Board recommends cooking roasts, pork chops, and tenderloins to an internal temperature between 145°F – 160°F and allow a 3-minute rest for smaller cuts and about 10 minutes for larger ones before carving.
What to Serve with Pork Loin Roast?
Apart from how juicy and irresistibly delicious this oven-roasted pork loin is, the garlic and mustard gravy make it even more special! It’s made from the same pan used in searing the meat. So you could just imagine all the browned bits from the bottom of the pan and its juices. Not to mention the white wine that I use to deglaze the pan. Sooo creamy good delicious gravy! You just wanna smother your face with it!
Aside from the gravy, you can also serve this boneless pork roast with any of the following below:
- Roast Garlic Mashed Potatoes (or Mashed Cauliflower for a low-carb option)
- Honey Glazed Carrots
- Green Beans and Bacon
- Cheesy Potatoes au Gratin
- Stovetop Mac and Cheese
- Sauteed Kale
More Easy Pork Recipes to Explore
Looking for other easy weeknight pork recipes? You’re going to love all of these below:
- Slow Cooker Pork Loin
- Pork Tenderloin Roast
- Breaded Pork Chops
- Pernil (Puerto Rican Roast Pork)
- Baby Back Ribs
- Stuffed Pork chops
How to Cook a Pork Loin Roast
Mix the ingredients: Mix together all of the ingredients for the Herb and Mustard Crust into a paste. Stir in olive oil until you have a medium-thin paste, using more or less oil as required.
Scoring the meat: Score pork loin by creating shallow diagonal lines making a diamond pattern on the surface. Scoring meat helps with even cooking and helps the marinade get deeper into the meat for a more flavorful roast.
- Rub the paste on the surface of the pork loin roast: Rub the paste over the entire surface of the pork loin roast making sure to get into the cracks from scoring. (Photo 1)
- Brown all sides of the roast: In a cast-iron skillet, brown all sides of the roast for 3-5 minutes per side. Roast uncovered on a rack in a large roasting pan at 350°F (177°C) for about 20 minutes per pound or until the internal temperature of the roast reaches 160°F on a meat thermometer. If you notice the roast is browning too fast, cover with foil. This will prevent browning but continue cooking the roast. (Photos 2 and 3)
- Rest and serve: Allow roast to rest for 15 minutes after it comes out of the oven before carving and serving. Cutting the meat too early will result in a very dry roast. (Photo 4)
- Make the mustard gravy: Melt the remaining tablespoon of butter in the pan. Add the shallots and garlic and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in flour until mixed well. Deglaze the pan with the white wine. Once the wine has almost completely evaporated, add the chicken stock. Simmer over medium heat until the sauce is reduced by almost half and thickens. Add the mustard and stir until mixed completely. Season to taste with salt and pepper and serve with the pork roast.
Herb Crusted Pork Loin Roast
Ingredients
- 3-4 pound (1360g-1814g) boneless pork loin roast or larger
- 3 cloves garlic minced
- 2 tablespoons (5.48g) fresh thyme
- 1 tablespoon (3g) dried or fresh oregano
- 2 tablespoons (6.7g) chopped rosemary
- 4 tablespoons (60g) coarse grain Dijon mustard
- 1 tablespoon (7g) coarsely ground black pepper
- 1 tablespoon (17g) Worcestershire sauce
- 1 teaspoon (5g) kosher salt
- 2 tablespoons (28ml) or more olive oil
Pork Loin Gravy
- 3 tablespoons (42g) butter
- 2 tablespoons (20g) finely minced shallot
- 1 teaspoon (5g) minced garlic
- 3 tablespoons (30g) flour
- ½ cup (117.5ml) dry white wine
- 2 cups (480ml) homemade chicken stock
- 2 tablespoons stone ground mustard
- salt and white pepper to taste
- 1 teaspoon (1.2g) chopped fresh parsley , for garnishing
Instructions
- Mix together all of the ingredients for the Herb and Mustard Crust into a paste. Stir in olive oil until you have a medium thin paste, using more or less oil as required.
- Score pork loin by creating shallow diagonal lines making a diamond pattern on the surface. Scoring meat helps with even cooking and helps the marinade get deeper into the meat for a more flavorful roast.
- Rub paste over the entire surface of the pork loin roast making sure to get into the cracks from scoring.
- In a cast iron skillet, brown all sides of the roast for 3-5 minutes per side.
- Roast uncovered on a rack in a large roasting pan at 350°F (177°C) for about 20 minutes per pound or until internal temperature of the roast reaches 160°F on a meat thermometer. If you notice the roast is browning too fast, cover with foil. This will prevent browning but continue cooking the roast.
- Allow roast to rest for 15 minutes after it comes out of the oven before carving and serving. Cutting the meat too early will result in a very dry roast.
Pork Loin Pan Gravy
- Melt the remaining tablespoon butter in the pan. Add the shallots and garlic and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in flour until mixed well.
- Deglaze the pan with the white wine. Once the wine has almost completely evaporated, add the chicken stock. Simmer over medium heat until the sauce is reduced by almost half and thickens.
- Add the mustard and stir until mixed completely. Season to taste w/ salt and pepper and serve with the pork roast.
Tips & Notes:
- Pork is safe to eat at 145°F (62°C). When cooking the meat to this temperature, the meat will still be a little pink inside, but it is okay to eat. The bacteria that causes pork to be unsafe to eat raw, dies at 137°F.
- When baking pork, have the fat side up. This will help to keep the roast juicy because the fat will drip into the pork rather than be in the bottom of the pan.
- Lasts up to 4 days in refrigerator and up to 3 months frozen.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Agra Yapa says
Waiting to try it Someday soon.
ImmaculateBites says
Awesome. You are going to love it.