Nothing quite compares to a pork loin grilled over mesquite, but sometimes the weather doesn’t cooperate. This Dijon and Herb Pork Loin recipe was the result of a last-minute scramble on my part when a freak microburst ruined our outdoor grilling plans.
With just six ingredients, the recipe is incredibly straight-forward. So I won’t bore you with a lengthy backstory about the first time I ever tasted roasted pork loin, or some over-the-top rambling about how tender and juicy this recipe turns out.
Instead, I’m going to encourage you to serve this with an equally simple, speedy side dish. Like:
- Broccoli, Cauliflower, and Bacon Salad
- Smoky Bacon and Bean Casserole
- Fresh Corn and Tomato Salad with Cilantro Dressing
- Tabbouleh-Style Cauliflower Salad
- Panzanella Salad
I think that’s enough preamble, don’t you? Onto the recipe!
Dijon and Herb-Encrusted Pork Loin Recipe
Baked Dijon and Herb Pork Loin
- 1 fresh pork loin
- 2 tablespoons Dijon mustard
- 1/8 teaspoon black pepper
- 1/4 teaspoon dried ground thyme
- 1/4 teaspoon dried rosemary slightly crushed
- 1/2 cup Panko-style bread crumbs
- Preheat oven to 350°F / 177°C and grease a baking dish.
- Pat the pork loin dry with paper towels.
- In a small bowl, combine the Dijon, pepper, thyme, and rosemary. Rub this mixture all over the pork loin.
- Sprinkle bread crumbs on top of the coasted pork loin.
- Place in a baking dish and transfer to oven. Bake for 30-45 minutes, or until the internal temperature reaches 160°F / 71C°.
- Remove from oven and let it rest uncovered for 5 minutes then slice and serve.
You can get a jump-start on preparing this recipe. Just slather the pork loin with the Dijon and herb mixture in the morning then refrigerate it under a light layer of wax paper. Take it out of the fridge and let it reach room temperature (about 20 minutes) before patting the Panko on it, then proceed with the baking.
Don’t skip the resting time! If you slice meat right away, you lose its juices to your cutting board. By allowing the meat to rest, the juices get reabsorbed, so you wind up with a tender, delicious meal.
Keep slices on the thin-side. Pork loin is a lean cut of meat, which means it’s not as naturally tender as something that’s well-marbled with fat. The Dijon and Panko coating does an excellent job of keeping the loin tender and juicy, but you should do your part by slicing it no thicker than 1/4-inch.
This is not a recipe to freeze before or after cooking. You can, but the topping won’t remain crisp and who wants to eat soggy breadcrumbs, right?
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