Mustard Pork Loin Roast
User Reviews
4.6
Mustard Pork Loin Roast
Description
The Mustard Pork Loin Roast features a 3.5-pound boneless pork loin carefully tied to keep an even shape during roasting. The meat is rubbed with a paste made by combining minced garlic with salt and pepper, which enhances its savory depth. A mixed mustard sauce blends stone-ground, Dijon, and yellow mustards with fresh minced rosemary, olive oil, honey, and curry powder, contributing a complex, slightly sweet, and herbaceous character. The roasting process begins in a skillet and finishes in the oven at 350°F, allowing the mustard rub to develop a crust while ensuring the pork stays moist inside.
The dish offers savory richness from the pork, warmth and brightness from the mustard blend, and subtle herbal notes from the rosemary. This roast can be sliced and served as a main course accompanied by roasted vegetables or mashed potatoes to complement its flavors.
Practical tips include making the mustard sauce ahead of time and tying and rubbing the pork up to a day before cooking to build flavor. Leftovers store well refrigerated or frozen for future meals.
Ingredients
for the mustard sauce:
- ¼ cup mustard stone ground
- 1 tablespoon Dijon mustard
- 1 tablespoon mustard yellow prepared
- 2 teaspoons rosemary minced fresh
- 1 teaspoon olive oil
- 1 teaspoon honey
- ½ teaspoon curry powder sweet
for the pork loin roast:
- 1 3.5 pound pork loin roast not pork tenderloin, boneless
- 4 garlic minced, large cloves
- 2 teaspoons kosher salt
- ½ teaspoon black pepper freshly ground
- 2 teaspoons canola oil
- rosemary optional garnish, minced, fresh
- parsley optional garnish, minced, fresh
Instructions
- for the mustard sauce: In a small bowl, combine all mustard sauce ingredients. Set aside.
- for the pork loin roast: Pat the pork loin dry using paper towels. With kitchen string, tie up the pork loin every 2 inches. Reference the photo from this post that shows how this should look.
- Create a simple garlic paste by sprinkling the salt over the minced garlic, right on the cutting board. Angle the knife blade (I like to use a knife with a larger blade, such as a Santoku knife or chef's knife.) so it's laying almost flat on the cutting board, pressing and scraping the garlic and salt together. The garlic pieces will start to soften and smash, and combine with the salt to form a paste. Keep pressing and scraping until you have a smooth paste. Sprinkle pepper over the paste, and then press and scrape a few more times to incorporate. Rub this mixture over all sides of the pork loin. Set aside at room temperature.
- Preheat oven to 350° F.
- Place a 12" cast iron skillet or stainless steel straight-sided skillet on stovetop and heat to medium-high. Add canola oil and heat until shimmering. Carefully add pork loin, fat cap side down. Sear until deep golden brown and when it releases easily from the skillet, about 4 to 5 minutes per side. Once all four sides have browned, transfer pork loin with the fat cap facing up to a rack set inside a roasting pan. If you do not have one of these, simply place a cooling rack inside a large rimmed pan. I like to line my rimmed pan with aluminum foil for easy clean up.
- Brush seared pork loin on all sides with mustard sauce, using all of the sauce for a 3-1/2 pound pork loin. Tent a large piece of aluminum foil (I like these extra large, heavy duty rolls) loosely over the pork loin, keeping the foil from touching the pork. Cook for 35 minutes. Remove foil tent and cook for another 15 to 20 minutes or so, or until an instant-read thermometer inserted into the thickest part of the pork reads 145° F. I start checking the temperature after the pork has cooked for 10 minutes without the foil tent. Do not over cook. Remove pork loin from oven and let rest 3 minutes. Remove kitchen string and slice pork loin crosswise into 1/2-inch slices. Serve hot, sprinkled with minced fresh rosemary and parsley if desired.
Notes
- The mustard sauce can be prepared one or two days in advance and kept refrigerated, allowing flavors to meld.
- The pork loin may be tied and rubbed with garlic paste the day before cooking, refrigerated, and brought to room temperature about 30 minutes before roasting.
- Leftover pork loin should be stored in an airtight container and can be refrigerated for up to four days or frozen for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 271kcal | 14% |
| Carbohydrates | 1g | 0% |
| Protein | 33g | 66% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 104mg | 35% |
| Sodium | 640mg | 27% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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