American · Dinner
Roast Pork Loin
A boneless pork loin rubbed with garlic, rosemary, thyme and Dijon mustard, seared to a golden crust then oven-roasted until juicy. Basted with butter and pan juices, rested, and sliced into thick medallions. Served with a reduced chicken-stock pan sauce for a classic American Sunday roast plate.
$4
15 minsPrep
55 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
476Calories
45.3gProtein
30.6gFat
2.7gCarbs
0.3gSugar
0.5gFiber
1520mgSodium
198mgChol
11.1gSat Fat
485mgPotassium
32mgCalcium
1.1mgIron
0.9mcgVitamin B12
2mgVitamin C
gluten-free
egg-free
protein-rich
low-carb
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Pat the pork loin dry, then rub all over with minced garlic, chopped rosemary, thyme, Dijon mustard, salt and pepper until evenly coated.
2
Sear
Heat the olive oil in an ovenproof skillet over medium-high and sear the pork on all sides for 5 to 6 minutes until deeply golden.
3
Roast
Transfer the skillet to a 375F oven and roast 35 to 40 minutes, adding butter for the last 5 minutes, until a thermometer reads 145F.
4
Rest
Move the pork to a board and rest loosely tented for 10 minutes until juices redistribute.
5
Plate
Simmer chicken stock in the skillet over medium heat 2 to 3 minutes, scraping browned bits, then slice the loin and spoon sauce over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork loin
- 4 cloves4 cloves garlic
- 2 tsp2 tsp rosemary
- 2 tsp2 tsp thyme
- 4 tsp4 tsp Dijon mustard
- 2 tbsp28g butter
- 2 tbsp30ml olive oil
- 2/3 cup160ml chicken stock
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
