Pork Loin with Rosemary and Dijon Mustard
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INGREDIENTS 1 (4-pound) boneless pork loin
2 tablespoons Dijon mustard
2 tablespoons chopped red onion
2 teaspoons Kosher salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, minced, or more to taste
2 tablespoons coarsely chopped rosemary leaves, plus a few sprigs for garnishPreheat oven to 350 degrees. Trim any excess fat from the pork loin, but leaving a thin layer of fat over the top.
Evenly rub the entire pork loin with the Dijon mustard followed by the onion, salt, pepper, and garlic. Make sure to really rub rosemary evenly all over the top.
Place pork in a roasting pan lined with a rack and roast for 20 minutes. Reduce oven temperature to 300 degrees and continue roasting until a meat thermometer inserted in the thickest part reads 145 degrees, about 1 hour more.
Transfer the pork to a cutting board; cover loosely with foil, and let rest for 10 minutes. Slice and arrange pork on a platter garnished with rosemary sprigs.
Makes 8 servings