Herb-Crusted Roast Pork
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INGREDIENTS Vegetable oil cooking spray
1/4 cup Dijon mustard
1 tablespoon orange juice
1 teaspoon grated orange zest
One (3 to 3-1/2-pound) boneless pork loin
1-1/2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh sage
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon pepperPreheat oven to 425 degrees. With cooking spray, lightly coat a rack placed in a roasting pan. In a small bowl, whisk mustard, orange juice, and zest. Spread over the surface of the pork loin and place it on the wire rack. Roast the pork on the middle rack of the oven for 1/2 hour.
In a small bowl, toss rosemary, sage, garlic, salt and pepper. Remove pork from the oven and pat the herb mixture onto the top and sides. Reduce oven temperature to 350 degrees, and continue to roast until meat thermometer, inserted in the center, registers 160 degrees, about 45 minutes longer.
Remove pork from oven and allow to rest for 15 minutes before slicing. Slice and serve warm or at room temperature.
Makes 8 servings