Herb Crusted Roast Pork Loin

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I love pork, but sometimes it gets a little boring.  I came up with this recipe to combat that boredom.  Homemade breadcrumbs, herby crust and tender, juicy pork. Ain’t nothing wrong with all of that!

First step is making your own breadcrumbs.  Cheaper and better than what you can buy in the store and so simple.  Grab whatever bread you have and pulse in the food processor.  Done.

First step is making your own breadcrumbs. Cheaper and better than what you can buy in the store and so simple. Grab whatever bread you have and pulse in the food processor. Done.

The herb party...

The herb party…

Sear the pork, saute the herbs and breadcrumbs and coat pork with Dijon and apply herb breadcrumbs...

Sear the pork, saute the herbs and breadcrumbs and coat pork with Dijon and apply herb breadcrumbs…

Fully coated and ready to roast.

Fully coated and ready to roast.

Perfectly browned after roasting.  Rest before slicing...

Perfectly browned after roasting. Rest before slicing…

A little pink is okay with pork.  Don't sound the alarm.

A little pink is okay with pork. Don’t sound the alarm.

Herb Crusted Roast Pork Loin

Herb Crusted Roast Pork Loin

Herb Crusted Roast Pork Loin

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4 – 6
  • Difficulty: medium
  • Recipe type: Entree, Dinner

Ingredients:

  • 1 1/2 pound boneless pork loin
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. vegetable oil
  • 1 tbsp. unsalted butter
  • 3 cloves garlic, minced
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried rosemary
  • 2 tbsp. minced fresh parsley
  • 4 – 5 slices white bread, coarsely ground into bread crumbs with a food processor
  • 1/2 cup Dijon mustard, separated into two 1/4 cups
  • 3 tbsp. honey

Directions:

  1. Pre-heat oven to 375 degrees.
  2. Season pork on all sides with salt and pepper.
  3. Heat a large, cast iron (or other ovenproof skillet) over medium high heat.
  4. Add the pork and sear for 3 – 4 minutes on each side until golden brown.
  5. Remove pork and set aside on a cutting board.
  6. Return skillet to medium heat and add butter. When butter is melted add garlic, thyme, rosemary and parsley.
  7. Saute herbs for 1 – 2 minutes.
  8. Add breadcrumbs and toast, stirring often, 3 – 4 minutes.
  9. Remove pork from skillet and set aside.
  10. Rub reserved pork loin with 1/4 cup of Dijon mustard, covering all sides.
  11. Evenly press herb bread crumb mixture onto pork.
  12. Add pork back to skillet and roast in oven for 35 – 45 minutes until internal temperature reaches 145 degrees. Then, remove from oven and let rest on a cutting board for 10 minutes.
  13. Meanwhile, add remaining 1/4 cup of Dijon mustard and honey to the same skillet the pork was cooked in, over medium heat.
  14. Using a wooden spoon, scrape the bottom of the skillet while mixing honey and mustard.
  15. Cook for 5 minutes until slightly thickened. Season to taste with salt and pepper.
  16. Slice pork and drizzle with honey mustard sauce.

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