Joe’s Herbed Loin of Pork

Sliced herb-crusted pork loin arranged neatly on a wooden cutting board. The tender, juicy pork is coated with a flavorful mixture of herbs and spices, including rosemary, thyme, and cracked pepper. Fresh parsley leaves are sprinkled on top for garnish, enhancing both the visual appeal and flavor of this rustic and aromatic dish.

As the crisp autumn air settles in, this Herbed Loin of Pork is the perfect way to savor the season. Tender, juicy, and full of warm, savory flavors, this dish pairs a fragrant blend of thyme, sage, and rosemary with a sweet and tangy Dijon-honey glaze. Whether you’re enjoying it on the back patio or gathered around the dinner table, this easy yet elegant roast makes any meal feel special.

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Serving Size: 8
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Ingredients

  • 2 lb. pork loin
  • 1 tsp thyme
  • 1/2 tsp sage
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp rosemary
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 1 Tbl red wine vinegar
  • 1 Tbl dry sherry

Instructions

  1. In small bowl, mix all thyme, sage, salt, pepper, and rosemary. Rub onto all sides of pork loin.
  2. Place loin in covered shallow dish or zip-top bag. In bowl, mix mustard, honey, vinegar, and sherry. Pour half of sauce over loin to marinate for at least 30 minutes, up to 2 days. Refrigerate rest of sauce until ready to bake loin.
  3. Preheat oven to 375° F. Remove pork loin from marnade; discard marinade and pat dry with paper towels. Place roast in roasting pan and bake, uncovered, for 40 minutes. Baste with some of sauce. Bake 15-20 minutes more or until a thermometer reads 160° F. Let rest 10 minutes before slicing and drizzling with remaining sauce.

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