Roast Pork Loin With Dijon Herb Crust

mermaidmagic's Note:

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.

• Total Time: 1 hrs 45 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 8

• 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
• ¼ cup olive oil
• salt
• fresh ground black pepper , to taste
• 2 tablespoons flour
• extra chopped rosemary , for garnish
• extra chopped sage , for garnish

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.

Reviews

[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!

[MotleyCook]

OMG, this roast was good, even with dried herbs! Thanks for posting... it's going in my cookbook!

[Chef #1337413]

I used 2 cloves of garlic, but that was the only thing I did different from the recipe. This was fabulous! Will definitely make again!