Roast Pork Loin with Mustard Crust
A juicy pork loin roasted with a golden mustard and herb crust, finished with a light cream sauce. Simple enough for a weeknight, elegant enough for company.
- Total time
- 45 min
- Servings
- 6
- Calories
- 420
- Protein
- 35g
Ingredients
- 2 lb pork loin roast
- 3 tbsp Dijon mustard
- ½ cup breadcrumbs
- 1 tbsp fresh thyme
- 2 cloves garlic
- 2 tbsp olive oil
- ½ cup heavy cream
- 1 orange
Instructions
- 1
Preheat oven to 375°F. Pat the 2 lb pork loin dry with paper towels and season generously with salt and pepper on all sides.
- 2
In a small bowl, mix 3 tbsp Dijon mustard, 2 minced garlic cloves, and 1 tbsp chopped fresh thyme. Spread this mixture evenly over the entire surface of the pork.
- 3
Press 0.5 cup breadcrumbs onto the mustard-coated pork, covering all sides. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat.
- 4
Sear the pork in the hot skillet until the crust is golden brown on all sides, about 2-3 minutes per side. The crust should look toasted and crisp.
- 5
Transfer the skillet to the oven and roast until the internal temperature reaches 145°F, about 20-25 minutes. The crust will be deep golden and the juices run clear.
- 6
Remove the pork from the skillet and let it rest on a cutting board for 5-10 minutes. While resting, add 0.5 cup heavy cream to the skillet and simmer over medium heat, scraping up browned bits, until slightly thickened, about 2-3 minutes.
- 7
Slice the pork into 0.5-inch thick pieces and serve with the cream sauce. Garnish with orange slices and extra thyme if desired.
Tools you’ll need
- Oven-safe skillet
- Meat thermometer
- Cutting board
- Chef's knife
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