Roasted Pork Loin With Mustard Garlic Herbs
A straightforward roast chicken-adjacent method produces a juicy, herb-crusted pork loin with bright mustard undertones and garlic aromatics throughout. The coarse-grain Dijon creates a flavorful crust while herbes de Provence adds complexity. Ideal for weeknight dinners or casual entertaining, this version distinguishes itself through the garlic-slit technique, which infuses the meat directly rather than relying on external seasoning alone.
Ingredients
- 2 lb boneless pork loin
- 2 garlic cloves, thinly sliced
- ¾ cup coarse grain Dijon mustardwhole grain mustard1:1condiment
comparable texture
- 2 tablespoon herbes de Provence
- 1 ½ teaspoon salt
- ¾ teaspoon fresh ground black pepperpre-ground black pepper1:1spice
less aromatic
Instructions
- 1
Preheat oven to 350F.
- 2
Score the pork loin with small slits across the surface and insert garlic slivers into each slit.
- 3
Coat the entire loin with Dijon mustard using hands or spatula.
- 4
Sprinkle herbes de Provence, salt, and pepper over the mustard-coated loin.
- 5
Place on a roasting rack in a roasting pan.
- 6
Roast until internal temperature reaches 155F, approximately 1 hour.
- 7
Remove from oven and rest 5-10 minutes before slicing.
Tips
Insert garlic slits at least 1 inch deep and space 2-3 inches apart for even flavor distribution throughout the meat.
Use an instant-read thermometer inserted into the thickest part for accurate doneness; pork is safe at 145F but 155F ensures better texture.
Good to Know
Refrigerate leftovers in an airtight container up to 3 days. Slice before storing for easier reheating.
Prepare pork loin with garlic slits and seasonings up to 8 hours ahead; cover and refrigerate. Roast just before serving.
Slice against the grain. Pair with roasted vegetables, crusty bread, or a simple green salad. Serve at 140-145F for optimal tenderness.
Common Mistakes
Do not skip the rest period to avoid dry, tough meat from carryover cooking.
Do not roast above 350F to prevent external burning while interior remains undercooked.
Substitutions
comparable texture
less aromatic
FAQ
Can I use a boneless pork shoulder instead?
Yes, but increase roasting time to 1.5-2 hours due to higher fat content and thicker cut. Check internal temperature at 145F minimum.
What if my pork loin is thicker than 2 pounds?
Add approximately 15-20 minutes per additional pound. Always rely on thermometer rather than time for doneness.
How long can I keep leftovers?
Refrigerate up to 3 days in an airtight container. Reheat gently to 140F to avoid drying. Freezes well for up to 3 months.