French Herb-Crusted Pork Loin Roast

• 1 (3-pound) pork loin roast
• 2 tablespoons Dijon mustard
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup panko breadcrumbs
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter, softened
• 2 sprigs fresh rosemary (for garnish)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Pat the pork loin dry with paper towels and season with salt and pepper.
3. 3 In a small bowl, mix Dijon mustard, parsley, thyme, rosemary, and garlic.
4. 4 Spread the mustard-herb mixture evenly over the pork loin.
5. 5 In another bowl, combine panko breadcrumbs with softened butter until moistened.
6. 6 Press the breadcrumb mixture onto the pork loin to create a crust.
7. 7 Heat olive oil in an oven-safe skillet over medium-high heat.
8. 8 Sear the pork loin on all sides until golden brown, about 2 minutes per side.
9. 9 Transfer the skillet to the oven and roast for about 50 minutes, or until the internal temperature reaches 145°F.
10. 10 Let the pork rest for 10 minutes before slicing.
11. 11 Garnish with fresh rosemary sprigs before serving.

Equipment

• Oven-safe skillet
• Meat thermometer

Variations

• Add grated Parmesan cheese to the breadcrumb mixture for extra flavor.
• Substitute pork loin with chicken breast for a lighter option.

Substitutions

• If fresh herbs aren't available, use 1 tablespoon dried herbs in place of 1/4 cup fresh herbs.
• Use whole wheat breadcrumbs for a healthier twist.

Pairings

• Creamy mashed potatoes
• Steamed asparagus

Nutrition

Tips

• For even cooking, let the pork loin come to room temperature before roasting.
• Use a meat thermometer to ensure the pork is cooked to perfection.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven to maintain the crust's texture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until heated through.

Serving Suggestions

• Serve with roasted potatoes and green beans.
• Pair with a glass of Pinot Noir.

FAQ