Recipe by mermaidmagic
This is a tasty roast that my husband has made for us. His original recipe is from a yellowed newspaper clipping - probably the Boston Globe.
Top Review by Chicagoland Chef du Jour
5 ***** and company worthy. This entree is delicious! The Dijon herb crust is to die for. I used a 2# roast but the full amount of herb crust. The timing (using a meat thermometer) is spot on. I served with Potatoes Grandmere, sauteed green beans w/ a spot of bacon grease and garlic. YUM! Thanks for posting Mermaidmagic!
- 1 center-cut pork loin, with 8 rib chops (bones cracked by the butcher for easy carving later)
- 1 clove garlic, very thinly sliced (we use more)
- 2 sprigs fresh rosemary
- 3 sprigs fresh sage
- 2 tablespoons Dijon mustard
- 1⁄4 cup olive oil
- fresh ground black pepper, to taste
- 2 tablespoons flour
- extra chopped rosemary, for garnish
- extra chopped sage, for garnish
Directions See How It's Made
- Set the oven at 450 degrees.
- Use a small, sharp knife to make tiny slits all over the meat.
- Insert pieces of garlic in the slits.
- Pull the rosemary and sage from their stems.
- Finely chop the herbs and transfer them to a bowl.
- With a fork, mash the mustard in to the leaves.
- Add olive oil, a few drops at a time.
- Blend in salt, pepper, and flour.
- Place the pork, fat side up, in a roasting pan fitted with a rack.
- With the back of a spoon, spread the herb mixture all over the meat.
- Transfer the pork to the hot oven and roast it for 30 minutes.
- Turn the oven temperature down to 350 degrees.
- Continue cooking the pork for 50 to 60 minutes or until a meat thermometer inserted into the thickest part of the pork registers 155 degrees.
- Pork is done at 160 degrees; the temperature will rise 5 degrees as the meat rests in a warm place.