Thyme Mustard Pork Roast
Elevate your dinner table with this Thyme Mustard Pork Roast, a perfect balance of savory, herbaceous, and subtly sweet flavors. Featuring a succulent 3-pound pork loin roast coated in a zesty mix of Dijon mustard, fresh thyme, garlic, lemon zest, and a touch of honey, this dish delivers bold, aromatic results. The roasting process locks in moisture, aided by a splash of chicken broth in the pan to keep the meat tender. With just 15 minutes of prep time, the recipe is both approachable and elegant, making it ideal for family gatherings or special occasions. Serve the juicy, golden-brown slices topped with a drizzle of pan juices alongside roasted vegetables or creamy mashed potatoes for a meal that’s sure to impress. Try this thyme-infused roasted pork recipe for a comforting yet refined centerpiece that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 3 pounds pork loin roast
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 tablespoons fresh thyme leaves (or 1 tsp dried thyme)
- 4 cloves garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 1 cup chicken broth (or water)
- 1 whole lemon, zested
- 1 tablespoon honey
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix together the Dijon mustard, olive oil, thyme, minced garlic, salt, black pepper, lemon zest, and honey to form a paste.
Pat the pork loin roast dry with paper towels. Rub the mustard-thyme mixture all over the pork, ensuring it’s evenly coated.
Place the pork roast on a roasting rack in a shallow baking pan. Pour the chicken broth into the bottom of the pan to keep the meat moist during cooking.
Roast the pork in the preheated oven for about 75-90 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reads 145°F (63°C).
Halfway through roasting, baste the pork with the juices from the pan to enhance flavor and moisture.
Once done, remove the pork from the oven and cover it loosely with aluminum foil. Let it rest for 10-15 minutes before slicing to allow the juices to redistribute.
Slice the pork roast into 1/2-inch-thick medallions and serve with a drizzle of the pan juices or your favorite sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
3744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.2 g | 293% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 7463 mg | 324% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 17.8 g | ||
| Protein | 370.1 g | 740% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 5902 mg | 126% | |
*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.
