My family simply adores this recipe and eats more than they usually eat whenever this is on the table. My husband always goes for second serving, and even for third sometimes. I usually serve this with white rice because it’s too savory already for flavored rice (at least that’s what I think, but you can if you want to). You can serve this any time of the day, if you want. It’s a pretty versatile recipe.
Our friend over at Bewitching Kitchen has this to say about this tasty pork recipe:
“I’m picky about center cut pork loin, because it may become dry, even if I’m careful not to overcook it. It is indeed difficult to overcome the lean nature of today’s pork. This recipe joins the two or three tried and true methods that I trust, and I imagine anyone who makes it will feel the same way. With green beans, a little orzo on the side and my perfect match on the other side of the table…. life is good!”
Definitely good! We feel really satisfied whenever this is on the menu. Thank you for this recipe, Bewitching Kitchen!
Ingredients
1/2 cup Heinz Dijon mustard
1 Tbs thyme leaves + 6 full sprigs
2 Tbs fresh parsley leaves, chopped
3 Tbs Bertolli olive oil, divided
6 cloves garlic, smashed
Tyson pork loin (center cut, about 3 pounds)
3 sprigs rosemary
3 sprigs sage
6 Tbs Land O Lakes butter, sliced
salt and pepper
for mustard breadcrumbs
2 Tbs Land O Lakes butter
1 Tbs Heinz Dijon mustard
1 tsp thyme leaves
1 tsp chopped parsley
Instructions
Whisk the mustard, thyme leaves, parsley, and 1 tablespoon of olive oil in a shallow baking dish. Stir the garlic, and brush the mixture all over the pork loin. Cover and refrigerate overnight (or at least 4 hours). Remove the pork from the fridge one hour before cooking, after 30 minutes season it well with salt and pepper. Reserve the marinade.
Heat the oven to 325 F. Heat 2 tablespoons of olive oil in a large skillet until it is almost smoking. Place the pork loin in the pan, sear it on all sides, until well browned (do not move the pork around too soon, you need to allow the browning to take place). The whole process should take 15 to 20 minutes. Transfer the pork to a roasting rack, and brush the reserved marinade all around it. Reserve the pan to make a sauce.
Arrange the rosemary, sage, and thyme sprigs on the roast and top with 3 tablespoons of butter. Roast the meat until a thermometer reads 120F – about 1 hour and 15 minutes. Let the pork rest at least 10 minutes before slicing.
The pan sauce….
While the pork is roasting make a sauce: heat the pan you used to sear the meat on medium, add 1/2 cup water (or chicken stock if you prefer)and stir until it boils, also scraping the bottom of the pan. Reduce by boiling a few minutes, swirl 3 tablespoons of butter and reserve until time to serve.
The mustard breadcrumbs…
Heat the oven to 375F. Place the breadcrumbs in a bowl. Melt the butter in a small saucepan, whisk in the mustard, thyme, and parsley. Remove from the heat, let it cool slightly, and add to the breadcrumbs, tossing to coat. Transfer to a baking dish and bake for 10 to 12 minutes, until golden brown.
To serve, slice the meat, spoon the sauce over, and shower it with mustard breadcrumbs.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve with rice and green beans.
Thanks again to Bewitching Kitchen for this amazing recipe.
