Herb-Crusted Roast Pork Loin with Honey Dijon Glaze is a perfect centerpiece for any gathering. The savory herb crust paired with a sweet and tangy glaze brings out the meat’s succulent flavor. This dish is both elegant and surprisingly easy to prepare.
Pork loin is the star of the dish, offering a lean yet tender meat that absorbs flavors beautifully. Olive oil helps the herbs adhere to the meat while adding a touch of richness. Sea salt and black pepper enhance the natural flavors, while dried rosemary and dried thyme provide a fragrant herbal note. Garlic adds a punch of savory depth to the herb crust. For the glaze, honey introduces sweetness, Dijon mustard brings a tangy kick, and a splash of apple cider vinegar ties everything together with its subtle acidity. Finally, chicken broth keeps the roast moist and flavorful during cooking.
This roast pork pairs beautifully with roasted vegetables like carrots, parsnips, or Brussels sprouts. A side of creamy mashed potatoes or a simple green salad with a vinaigrette can balance the meal. For a special touch, serve with a chilled glass of white wine, such as a Chardonnay or a light Pinot Grigio.
First, preheat your oven to 375°F (190°C). This ensures the pork loin cooks evenly. While the oven heats, prepare your herb mixture. In a small bowl, combine two tablespoons of olive oil, one tablespoon of sea salt, one teaspoon of black pepper, a tablespoon each of dried rosemary and thyme, and two minced garlic cloves. Mix them well.
Now, rub this herb mixture all over the pork loin. Make sure it’s evenly coated; this is where all the delicious flavor comes from. Place the seasoned pork in a roasting pan and pour a quarter cup of chicken broth at the bottom. This will help keep the meat juicy during roasting.
Roast the pork for about 60 to 75 minutes. You’re looking for an internal temperature of 145°F (63°C) for safe and optimal doneness. While the pork is roasting, combine a quarter cup of honey, two tablespoons of Dijon mustard, and a tablespoon of apple cider vinegar in a bowl to make the glaze.
About 15 minutes before the pork is done, brush this honey Dijon glaze generously over the top. Let it finish roasting, allowing the glaze to caramelize slightly. Once cooked, remove the pork from the oven and let it rest for about 10 minutes. This resting period is crucial—it lets the juices redistribute, ensuring every slice is juicy.
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