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- Bone-in pork loin roast<\/strong>: We use bone-in pork loin, also called pork rib roast or rack of pork. The rib bones regulate the temperature of the pork as it cooks, keeping the roast nice and juicy. In a pinch, however, you can substitute boneless pork loin. Be aware that you’ll likely need to adjust the total cook time if you use boneless.<\/li>\n
- Pork seasoning<\/strong>: We season the pork with a flavorful rub of ground mustard, lemon-herb seasoning, salt and pepper.<\/li>\n
- Dijon mustard<\/strong>: This tangy mustard helps the coating stick to the pork.<\/li>\n
- Bread crumb coating<\/strong>: Soft bread crumbs<\/a>, grated Parmesan cheese, basil, thyme, rosemary, garlic and olive oil create a flavorful crust for the pork.<\/li>\n
- White wine<\/strong>: Wine helps loosen the fond<\/a> (read: pan drippings) from the roasting pan. All those roasted bits become part of a reduced wine sauce that’s served alongside the pork. You can substitute chicken broth for the wine if you prefer.<\/li>\n<\/ul>\n
Directions<\/h2>\n
Step 1: Season the pork loin<\/h3>\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
Step 2: Brown the pork loin<\/h3>\n
In a large skillet, brown the pork loin in 2 tablespoons of the olive oil.<\/p>\n
Step 3: Add the bread crumb coating<\/h3>\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
Step 4: Bake the pork loin<\/h3>\n
![\"Herb](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/11\/Herb-Crusted-Pork-Loin_TOHcom23_33362_DR_11_01_3b.jpg?fit=700%2C467\")
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
Step 5: Make the wine reduction sauce<\/h3>\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
How to Store Herb-Crusted Pork Loin<\/h2>\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
![\"Herb](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/11\/Herb-Crusted-Pork-Loin_TOHcom23_33362_DR_11_01_4b.jpg?fit=700%2C467\")