Move over, ham and prime rib. It\u2019s time for herb-crusted pork loin to have its moment on the holiday table. This dish is as easy to cook as your favorite pork loin recipe<\/a>, but it’s elegant enough to serve at Sunday dinners, special occasions and holiday gatherings. Bone-in pork loin gets coated with an herb-and-cheese crumb mixture that cooks into a golden crust, locking in moisture and ensuring the pork stays juicy and tender.<\/p>\n
Preheat the oven to 350\u00b0F. In a small bowl, stir together the ground mustard, lemon-herb seasoning, salt and pepper. Rub the mixture over the pork loin.<\/p>\n
Editor\u2019s Tip<\/em>: If you’re up for an extra step, truss the pork loin with butcher’s twine<\/a>. This creates a uniform shape so the roast cooks more evenly.<\/p>\n
In a large skillet, brown the pork loin in 2 tablespoons of the olive oil.<\/p>\n
Place the pork loin, fat side up, on a rack in a shallow roasting pan. Brush the top of the meat with mustard. Stir together the bread crumbs, Parmesan, basil, thyme, rosemary, garlic and remaining olive oil in a small bowl. Press the bread crumb coating evenly onto the pork loin.<\/p>\n
Editor\u2019s Tip<\/em>: Don\u2019t have a roasting pan<\/a> with a rack? Layer the bottom of a 13\u00d79-inch dish with coarsely chopped veggies like onions, carrots and celery. Then, simply place the pork loin on top. The veggies will cook gently and add to the flavorful pan sauce.<\/p>\n
Bake the pork loin, uncovered, for 1 hour and 30 minutes to 1 hour and 45 minutes, until a thermometer inserted into the thickest portion of the meat reads 145\u00b0. Transfer the pork loin to a warm serving platter. Let the meat stand for 15 minutes before slicing.<\/p>\n
Editor\u2019s Tip<\/em>: Bone-in pork loin roasts take longer to cook than boneless roasts. If you use a boneless roast, pay attention to the internal temperature, and adjust the cook time as needed.<\/p>\n
Stir the wine into the roasting pan, scraping to loosen any browned bits. Pour the mixture into a small saucepan, and bring it to a boil over medium-high heat. Cook until reduced by half. Serve the reduced wine sauce with the sliced pork.<\/p>\n
Store any leftover pork in an airtight container in the refrigerator for three to four days. Reheat sliced pork in a covered skillet, stirring occasionally, with a splash of water or broth to prevent it from drying out. Leftovers are also fantastic in hash brown pork skillet<\/a>, pork sandwich spread<\/a> or Cuban pork wraps<\/a>.<\/p>\n
To freeze the herb-crusted pork loin, first let the slices cool. Store them in freezer-safe containers for up to three months. To use, thaw in the refrigerator overnight, then reheat as directed above.<\/p>\n
There are two ways to carve a bone-in pork loin. If the butcher<\/a> has removed the chine bone (the thick backbone or spine), slice in between the bones to create bone-in chops. If the chine bone is still attached, your knife will get stuck and you won’t be able to make the cut. Never fear. You can simply carve the meat off the bones, then cut the roast crosswise into slices.<\/p>\n
We bake our herb-crusted pork loin uncovered so the crust becomes golden brown and crispy. The bread crumb coating locks in moisture, keeping the meat tender and juicy on the inside.<\/p>\n
Resting the pork loin for at least 15 minutes is the best way to keep pork from drying out. This resting period lets the juices redistribute within the meat instead of immediately spilling out onto a cutting board. Also, it’s important to avoid overcooking pork, so remove it from the oven once it reaches an internal temperature of 145\u00b0. It’s OK if the pork is pink<\/a>\u00a0as long as it reaches this safe temperature.<\/p>\n
Serve herb-crusted pork loin with your favorite quick and easy side dishes<\/a> like roasted Brussels sprouts, honey-glazed carrots or garlic roasted broccoli<\/a>. It\u2019s also fantastic with classic holiday sides like mashed potatoes, stuffing and soft buttermilk dinner rolls<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"