Roasted Pork Loin with Mustard Garlic and Herbs
Transform your dinner table with this elegant yet simple Roasted Pork Loin with Mustard Garlic and Herbs—a show-stopping centerpiece that combines juicy, tender pork with bold, aromatic flavors. This recipe features a vibrant marinade of Dijon mustard, fresh rosemary, thyme, minced garlic, and a splash of lemon juice, creating a savory crust that locks in moisture and enhances every bite. Roasted to perfection, this 3-pound pork loin basks in chicken or vegetable broth to stay moist while delivering a rich base for a delectable pan sauce. Ready in just over an hour, with minimal prep, it’s the perfect choice for a comforting and flavorful meal. Slice it into succulent medallions, pair with roasted vegetables or creamy mashed potatoes, and let this easy recipe elevate your next gathering. Perfect for holiday dinners or cozy family Sundays, it’s a must-try for any pork lover!
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Recipe Information
Ingredients
- 3 lbs Pork loin
- 3 tbsp Dijon mustard
- 4 Garlic cloves, minced
- 2 tbsp Olive oil
- 1 tbsp Fresh rosemary, chopped
- 1 tbsp Fresh thyme, chopped
- 1.5 tsp Salt
- 1 tsp Freshly ground black pepper
- 1 tbsp Lemon juice
- 1 cup Chicken or vegetable broth
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix together Dijon mustard, minced garlic, olive oil, fresh rosemary, fresh thyme, salt, black pepper, and lemon juice to create a marinade.
Pat the pork loin dry with paper towels and place it on a large baking sheet or in a roasting pan.
Rub the mustard garlic herb mixture evenly over the pork loin, ensuring the entire surface is coated.
Pour the chicken or vegetable broth into the bottom of the pan. This will keep the pork moist during roasting and can double as a base for pan sauce.
Transfer the pan to the preheated oven and roast the pork loin for about 25 minutes per pound (approximately 60 minutes for a 3-pound loin), or until the internal temperature reaches 145°F (63°C) for medium-rare or up to 160°F (71°C) for medium.
Halfway through roasting, baste the pork with the juices in the pan to keep it moist and flavorful.
Once the pork is done, remove it from the oven and let it rest for 10-15 minutes before slicing. This step helps the juices redistribute, ensuring tender and juicy meat.
Slice the pork loin into thick medallions and serve with the pan drippings or an optional side of your choice, such as roasted vegetables or garlic mashed potatoes.
Nutrition Facts
Calories |
3681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.1 g | 292% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 6282 mg | 273% | |
| Total Carbohydrate | 8.2 g | 3% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.9 g | ||
| Protein | 370.0 g | 740% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 5893 mg | 125% | |
*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.
