Herb-Crusted Pork Loin
D'Artagnan chef bio | Yield: 6
This easy pork loin recipe yields juicy, fork-tender pork that's full of flavor. Use any combination of fresh herbs you have on hand.
- 1 Berkshire Pork Boneless Loin, 8 to 10 inches of the center cut, ends removed and reserved for another purpose
- 2 tablespoons Dijon mustard
- 1 tablespoon extra-virgin olive oil
- Freshly ground sea salt and black pepper
- 1 tablespoon fresh, finely chopped rosemary
- 6 tablespoons chopped mixed fresh herbs, such as thyme, sage, oregano, and flat-leaf parsley
- Preheat oven to 350 degrees F. In a small bowl, whisk together the mustard and olive oil.
- Rub all over pork then season the meat generously on all sides with salt and pepper.
- Mix herbs together in a small bowl, then pack them onto the top of the roast, forming an even crust.
- Roast until an instant read thermometer reaches 155 degrees F, about 15 minutes per pound (45 minutes to an hour). Let rest for 10 minutes then slice. Drizzle with pan juices and serve.