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!
Herb Crusted Roast Pork Loin
- 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
- Pre-heat oven to 375 degrees.
- Season pork on all sides with salt and pepper.
- Heat a large, cast iron (or other ovenproof skillet) over medium high heat.
- Add the pork and sear for 3 – 4 minutes on each side until golden brown.
- Remove pork and set aside on a cutting board.
- Return skillet to medium heat and add butter. When butter is melted add garlic, thyme, rosemary and parsley.
- Saute herbs for 1 – 2 minutes.
- Add breadcrumbs and toast, stirring often, 3 – 4 minutes.
- Remove pork from skillet and set aside.
- Rub reserved pork loin with 1/4 cup of Dijon mustard, covering all sides.
- Evenly press herb bread crumb mixture onto pork.
- 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.
- Meanwhile, add remaining 1/4 cup of Dijon mustard and honey to the same skillet the pork was cooked in, over medium heat.
- Using a wooden spoon, scrape the bottom of the skillet while mixing honey and mustard.
- Cook for 5 minutes until slightly thickened. Season to taste with salt and pepper.
- Slice pork and drizzle with honey mustard sauce.