Ingredients

The following ingredients have 4 Servings
  • 3-4 pound (1360g-1814g) boneless pork loin roast or larger 
  • 3 cloves garlic minced  
  • 2 tablespoons (5.48g) fresh thyme  
  • 1 tablespoon  (3g) dried or fresh oregano  
  • 2 tablespoons (6.7g)  chopped rosemary  
  • 4 tablespoons (60g) coarse grain Dijon mustard  
  • 1 tablespoon (7g) coarsely ground black pepper  
  • 1 tablespoon (17g) Worcestershire sauce  
  • 1 teaspoon (5g) kosher salt 
  • 2 tablespoons (28ml) or more olive oil
  • 3 tablespoons (42g) butter  
  • 2 tablespoons (20g) finely minced shallot  
  • 1 teaspoon (5g) minced garlic  
  • 3 tablespoons (30g) flour  
  • ½ cup (117.5ml) dry white wine  
  • 2 cups (480ml) homemade chicken stock  
  • 2 tablespoons stone ground mustard 
  • salt and white pepper to taste 
  • 1 teaspoon (1.2g) chopped fresh parsley  (, for garnishing)

Instruction

  • Mix together all of the ingredients for the Herb and Mustard Crust into a paste. Stir in olive oil until you have a medium thin paste, using more or less oil as required. 
  • Score pork loin by creating shallow diagonal lines making a diamond pattern on the surface. Scoring meat helps with even cooking and helps the marinade get deeper into the meat for a more flavorful roast. 
  • Rub paste over the entire surface of the pork loin roast making sure to get into the cracks from scoring. 
  • In a cast iron skillet, brown all sides of the roast for 3-5 minutes per side.
  • Roast uncovered on a rack in a large roasting pan at 350°F (177°C) for about 20 minutes per pound or until internal temperature of the roast reaches 160°F on a meat thermometer. If you notice the roast is browning too fast, cover with foil. This will prevent browning but continue cooking the roast. 
  • Allow roast to rest for 15 minutes after it comes out of the oven before carving and serving.  Cutting the meat too early will result in a very dry roast.