Herb Crusted Pork Loin Roast
Classic roast pork has a crispy brown crust and juicy centre. It can be served with any vegetables you have on hand. Scrape the pan and use the drippings to make a delicious gravy.
Prep Time: 10 minutes
Cook Time: 70 minutes
- ¼ cup (60 mL) Dijon mustard
- 2 tsp (10 mL) garlic powder
- 1½ tsp (7.5 mL) salt
- 1 tsp (5 mL) ground black pepper
- 2 tsp (10 ml) dried basil
- 2 tsp (10 mL) ground sage
- 2 Tbsp (30 mL) Worcestershire sauce
- 3.2 lbs (1.45 kg) boneless pork loin
- Preheat oven to 175°C (350°F).
- In a small bowl, mix the mustard, garlic powder, salt, pepper, basil, sage and Worcestershire sauce together to form a paste.
- Rub the paste evenly on all sides of the meat. Place meat on a rack in either a baking pan or a roasting pan.
- Roast the pork loin for about 70 minutes, loosely covering it with foil once it is nicely browned on top.
- Remove the roast from the oven when the internal temperature reaches 160F/71°C. Cover with foil and let rest for 20 minutes before serving.
- Chill leftovers for up to 3 days in the fridge.
- To freeze, let it cool, then wrap in foil followed by plastic food wrap. Freeze for up to 3 months. When ready to use, thaw roast in fridge overnight, remove plastic wrap, and heat (in foil) to serving temperature (165°F/74°C or higher).
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