Roast Pork Loin With Dijon Herb Crust

READY IN: 1hr 45mins
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

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!

Ingredients Nutrition

Directions

  1. Set the oven at 450 degrees.
  2. Use a small, sharp knife to make tiny slits all over the meat.
  3. Insert pieces of garlic in the slits.
  4. Pull the rosemary and sage from their stems.
  5. Finely chop the herbs and transfer them to a bowl.
  6. With a fork, mash the mustard in to the leaves.
  7. Add olive oil, a few drops at a time.
  8. Blend in salt, pepper, and flour.
  9. Place the pork, fat side up, in a roasting pan fitted with a rack.
  10. With the back of a spoon, spread the herb mixture all over the meat.
  11. Transfer the pork to the hot oven and roast it for 30 minutes.
  12. Turn the oven temperature down to 350 degrees.
  13. 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.
  14. Pork is done at 160 degrees; the temperature will rise 5 degrees as the meat rests in a warm place.

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