Herb Crusted Pork Loin
Tender, juicy, and packed with irresistible flavors, this Herb Crusted Pork Loin is the perfect showstopper for your next dinner. Coated in a fragrant medley of fresh rosemary, thyme, parsley, and garlic, this pork loin is elevated with a golden, crunchy crust of panko breadcrumbs. A hint of Dijon mustard adds a tangy kick, while olive oil ensures every bite is moist and flavorful. Roasted to perfection in just about an hour, this simple yet elegant dish is ideal for family dinners, holiday gatherings, or any occasion that calls for a hearty, satisfying centerpiece. Pair it with roasted vegetables or a crisp green salad for a restaurant-worthy meal that’s sure to impress. Keywords: herb crusted pork loin, roasted pork recipe, holiday dinner ideas, easy pork loin recipe.
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Recipe Information
Ingredients
- 2 pounds Pork loin
- 4 cloves Garlic cloves
- 2 tablespoons (chopped) Fresh rosemary
- 2 tablespoons (chopped) Fresh thyme
- 2 tablespoons (chopped) Fresh parsley
- 3 tablespoons Olive oil
- 2 tablespoons Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.75 cups Panko breadcrumbs
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Pat the pork loin dry with paper towels and set it aside. This helps ensure the herb crust adheres properly.
In a small food processor or with a knife, finely mince the garlic cloves. Place the garlic in a bowl.
Add the chopped rosemary, thyme, parsley, olive oil, Dijon mustard, salt, and black pepper to the bowl with the garlic. Mix well to form a paste.
Spread the herb mixture evenly over the entire surface of the pork loin, pressing gently to adhere.
Sprinkle the panko breadcrumbs over the herb-coated pork loin, pressing lightly to ensure the breadcrumbs stick to the surface.
Place the pork loin on the prepared baking sheet and transfer to the preheated oven.
Roast the pork loin for 50-60 minutes, or until the internal temperature reaches 145°F (63°C) when checked with a meat thermometer.
Remove the pork loin from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful result.
Slice the pork loin into 1/2-inch thick slices and serve warm. Pair with roasted vegetables or a light green salad for a complete meal.
Nutrition Facts
Calories |
2811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.5 g | 226% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 3877 mg | 169% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.8 g | ||
| Protein | 251.6 g | 503% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3983 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
