Are you in the mood for a mouthwatering and satisfying meal? Look no further than this herb crusted pork loin recipe. With a flavorful blend of herbs and spices, this dish is sure to impress your family and friends. Whether you’re hosting a dinner party or simply want to treat yourself to a gourmet meal, this recipe is a winner. Let’s dive into the details of how to make this delicious dish.
Gathering the Ingredients
Before you get started, make sure you have all the necessary ingredients. For this recipe, you’ll need the following:
- 1 pork loin (about 2 pounds)
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Preparing the Pork
Start by preheating your oven to 375°F (190°C). Place the pork loin on a cutting board and pat it dry with paper towels. This will help the herb crust to adhere better. Season the pork loin generously with salt and pepper on all sides.
In a small bowl, combine the Dijon mustard, olive oil, chopped herbs, and minced garlic. Mix well until everything is evenly incorporated.
Using a brush or your hands, generously coat the entire surface of the pork loin with the herb mixture. Make sure to cover all sides, including the ends.
Baking the Pork Loin
Place the herb crusted pork loin on a baking sheet or in a roasting pan. If you prefer, you can place it on a wire rack set inside the pan to allow for even cooking.
Transfer the pork loin to the preheated oven and roast for about 40-45 minutes, or until the internal temperature reaches 145°F (63°C). To ensure accuracy, use a meat thermometer to check the temperature.
Once cooked, remove the pork loin from the oven and let it rest for about 10 minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a juicier and more flavorful dish.
Now that your herb crusted pork loin is ready, it’s time to think about how to serve it. This dish pairs well with a variety of side dishes. Consider serving it with roasted potatoes, steamed vegetables, or a fresh green salad. You can also make a delicious pan sauce using the drippings from the pork loin.
To make the pan sauce, pour the drippings into a small saucepan and heat over medium heat. Add a splash of white wine or chicken broth and simmer until reduced slightly. Season with salt and pepper to taste.
FAQs (Frequently Asked Questions)
1. Can I use dried herbs instead of fresh ones?
Yes, you can use dried herbs if you don’t have fresh ones on hand. However, keep in mind that the flavor may not be as vibrant as using fresh herbs.
2. Can I use a different type of mustard?
While Dijon mustard adds a tangy flavor to the dish, you can use other types of mustard as well. Experiment with different flavors to find your favorite combination.
3. How long should I let the pork loin rest before slicing?
It’s best to let the pork loin rest for about 10 minutes before slicing. This allows the juices to redistribute and results in a more tender and flavorful meat.
4. Can I freeze the leftovers?
Yes, you can freeze any leftover herb crusted pork loin. Simply place the sliced pork in an airtight container or freezer bag and freeze for up to 3 months. Thaw in the refrigerator before reheating.
5. Can I use this recipe for a larger pork loin?
Absolutely! This recipe can easily be scaled up to accommodate a larger pork loin. Just make sure to adjust the cooking time accordingly.