Herb-Crusted Pork Loin
- Ready In:
- 1hr 20mins
- 3 tablespoons stone ground dijon mustard (grainy)
- 2 tablespoons butter, melted (or olive oil)
- 1 tablespoon honey
- 1⁄4 cup fresh dill, chopped
- 3 green onions, finely chopped
- 1 tablespoon grated lemon peel (from about 2 lemons)
- 1 boneless pork loin roast (about 4 lbs., strings removed if tied)
- Preheat oven to 375 degrees F.
- In a medium bowl, whisk together mustard, butter and honey. In another bowl, combine dill, green onions and lemon peel.
- Sprinkle pork all over with 2 teaspoons kosher salt and 1/2 teaspoons pepper. Brush generously with mustard mixture. Transfer half of herb mixture pressing to adhere.
- Place pork on rack in small roasting pan. Roast 1 hour to 1hr. 10 minutes or until cooked through (when meat thermometer reaches 145 degrees F). Remove from oven. Let stand 15 minutes. To serve, sprinkle roast with reserved herb mixture before slicing.
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This was Fabulous! It was given high praise even by my family members who don't usually care for pork. And it's so quick to prepare, and it results in such a delicious and moist roast. The fresh dill added such a nice touch, but I think the honey-mustard glaze contributed the most heavenly flavor. It made a very lovely and enticing presentation too, with the fresh herb crust making the loin roast appear restaurant quality. Thanks for another "keeper", Nancy's Pantry. Made for the 'For Your Consideration' tag game.