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Herb Pork Loin Roast

Herb Crusted Pork Loin Roast

Juicy Herb Crusted Pork Loin Roast served with a creamy flavorful mustard and garlic pan gravy. Easy enough for a family weeknight dinner and fancy enough for special occasions or the holidays. An incredible stress-free recipe ready in no time!
Course Main
Cuisine American
Keyword pork loin, pork loin roast, pork roast
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 345kcal
Author Imma


  • 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

Pork Loin Gravy

  • 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


  • 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. 

Pork Loin  Pan Gravy

  • Melt the remaining tablespoon butter in the pan. Add the shallots and garlic and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in flour until mixed well. 
  • Deglaze the pan with the white wine. Once the wine has almost completely evaporated, add the chicken stock. Simmer over medium heat until the sauce is reduced by almost half and thickens.  
  • Add the mustard and stir until mixed completely. Season to taste w/ salt and pepper and serve with the pork roast. 


  1. Pork is safe to eat at 145°F (62°C). When cooking the meat to this temperature, the meat will still be a little pink inside, but it is okay to eat. The bacteria that causes pork to be unsafe to eat raw, dies at 137°F. 
  2. When baking pork, have the fat side up. This will help to keep the roast juicy because the fat will drip into the pork rather than be in the bottom of the pan. 
  3. Lasts up to 4 days in refrigerator and up to 3 months frozen. 
  4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 345kcal | Carbohydrates: 7g | Protein: 41g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 118mg | Sodium: 580mg | Potassium: 776mg | Fiber: 1g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 2mg