Servings 6 servings
Ingredients
- 3 cloves garlic, minced
- 2 teaspoons minced fresh rosemary
- 2 teaspoons minced fresh thyme
- 2 Tablespoons Dijon mustard
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon extra-virgin olive oil
- 1 (2- to 3-pound) boneless pork loin roast, at room temperature
Instructions
- Preheat the oven to 425°F.
- In a small bowl, stir together the garlic, rosemary, thyme, Dijon mustard, Worcestershire sauce and olive oil with 1/4 teaspoon black pepper.
- Pat the roast dry on all sides then place it in a baking dish, fat side up.
- Slather the dijon mixture all over the top of the roast then place it in the oven for 15 minutes.
- Reduce the oven to 375°F and continue cooking the roast until it reaches an internal temperature of 145°F (for medium-rare), 40 to 45 minutes.
- Remove the roast from the oven, tent it with foil and let it rest for 10 minutes before slicing and serving.
Notes
- A cast-iron skillet or sturdy baking dish works best for even browning and a beautifully caramelized crust.
- Don't skip resting the roast. This helps guarantee your pork loin will be juicy.
- Use an instant-read thermometer for the most accurate results. Pull at 145°F for the juiciest pork.
- Turn the pan drippings into homemade gravy. It's delicious poured over the roast and your sides (especially roasted garlic mashed potatoes!).
- Leftovers make incredible sandwiches the next day! Thinly sliced pork + crusty bread + grainy mustard = perfection.
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