Golden on the outside, blushing and juicy on the inside — this Herb-Crusted Pork Loin is a showstopper that tastes like a special occasion but cooks like a weeknight dinner. A fragrant crust of garlic, rosemary, thyme, and Dijon locks in every drop of juice while the oven does all the work. Slice it thick and serve with the savory pan jus.
Ingredients
- 1 pork loin (about 3 lbs), trimmed
- 3 tbsp olive oil, divided
- 6 garlic cloves, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme leaves
- 1 tbsp Dijon mustard
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 tsp smoked paprika
- 3 tbsp butter
- 1 cup chicken broth
- 1/2 cup dry white wine (optional)
- 2 tbsp fresh parsley, chopped, for garnish
Instructions
- Bring to room temp: Take the pork loin out of the fridge 30–40 minutes before cooking. Pat completely dry with paper towels.
- Make the herb crust: In a small bowl, mix the minced garlic, rosemary, thyme, Dijon mustard, 2 tbsp olive oil, salt, pepper, and smoked paprika into a thick paste.
- Coat the loin: Rub the herb paste evenly over the entire pork loin, pressing it on so it adheres.
- Sear for color: Heat the remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the loin on all sides, about 2 minutes per side, until deeply browned.
- Roast: Add the butter to the skillet and let it foam. Transfer the skillet to a 375°F (190°C) oven and roast 35–45 minutes, until a thermometer reads 145°F (63°C) in the thickest part.
- Make the pan jus: Move the loin to a cutting board to rest. Set the skillet over medium heat, pour in the broth and wine, and scrape up the browned bits. Simmer 5 minutes until slightly reduced.
- Rest the meat: Tent the pork loin loosely with foil and rest 10–15 minutes so the juices redistribute.
- Slice and serve: Slice into 1/2-inch medallions, drizzle with the warm pan jus, and garnish with fresh parsley.
Pro tip: Pull the loin at 140°F and let carryover heat finish it — resting brings it to a perfect juicy 145°F without overcooking.
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Estimated nutrition per serving: 420 calories (est.)
