ROAST PORK LOIN WITH DIJON HERB CRUST

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Roast Pork Loin With Dijon Herb Crust image

This is a tasty roast that my husband has made for us. His original recipe is from a yellowed newspaper clipping - probably the Boston Globe.

Provided by mermaidmagic

Categories     Pork

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 11

1 center-cut pork loin, with 8 rib chops (bones cracked by the butcher for easy carving later)
1 clove garlic, very thinly sliced (we use more)
2 sprigs fresh rosemary
3 sprigs fresh sage
2 tablespoons Dijon mustard
1/4 cup olive oil
salt
fresh ground black pepper, to taste
2 tablespoons flour
extra chopped rosemary, for garnish
extra chopped sage, for garnish

Steps:

  • Set the oven at 450 degrees.
  • Use a small, sharp knife to make tiny slits all over the meat.
  • Insert pieces of garlic in the slits.
  • Pull the rosemary and sage from their stems.
  • Finely chop the herbs and transfer them to a bowl.
  • With a fork, mash the mustard in to the leaves.
  • Add olive oil, a few drops at a time.
  • Blend in salt, pepper, and flour.
  • Place the pork, fat side up, in a roasting pan fitted with a rack.
  • With the back of a spoon, spread the herb mixture all over the meat.
  • Transfer the pork to the hot oven and roast it for 30 minutes.
  • Turn the oven temperature down to 350 degrees.
  • Continue cooking the pork for 50 to 60 minutes or until a meat thermometer inserted into the thickest part of the pork registers 155 degrees.
  • Pork is done at 160 degrees; the temperature will rise 5 degrees as the meat rests in a warm place.

Scencia dedeaux
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This is the best pork loin recipe I've ever tried.


kwarteng J. Alfred TV
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I'm not a big fan of pork loin, but this recipe was surprisingly good.


Omotayo Abibat
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The pork loin was a little bland, but the Dijon herb crust helped to add some flavor.


DJ OSSY MEDIA
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I would definitely make this again. It was a great way to cook pork loin.


Shopnil Radoyan
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This recipe is a keeper! The pork loin was juicy and flavorful, and the crust was crispy and flavorful.


[email protected] Hikmat
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I substituted Dijon mustard for the Dijon herb crust and it was still delicious.


Velda Friske
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The pork loin was a little dry, but the Dijon herb crust was amazing.


ABDULLAH Studio
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This was my first time making pork loin and it turned out great! The recipe was easy to follow and the pork was cooked to perfection.


eric johnson
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I've made this recipe several times and it never disappoints. The pork loin always comes out perfectly cooked and the Dijon herb crust is delicious.


Jesse Orly
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This pork loin was a total hit! The crust was flavorful and crispy, and the meat was juicy and tender. I served it with roasted potatoes and green beans, and it was a perfect meal.


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