Sunday, October 4, 2009

Rosemary Dijon Pork Loin

This is a standard at our house. We love it! It doesn't hurt that we've had a huge rosemary bush in our backyard so it's fresh and there's plenty to spare (I'll miss my bush when we move next weekend!). The real trick is using a meat thermometer and following the temperature directions religiously. A good thermometer is worth the investment. Enjoy.

Rosemary Dijon Pork Loin

Recipe courtesy George Stella

  • Prep Time: 15 min
  • Cook Time: 1 hr 20 min
  • Level: Easy
  • Serves: 8 servings
  • 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
    • 2 tablespoons coarsely chopped rosemary leaves, plus a few sprigs for garnish
    • Equipment: roasting pan


    Preheat oven to 350 degrees F.

    Trim any excess fat from the pork loin, 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 in the spices, and then sprinkle the

    rosemary evenly all over the top.

    Place the pork in roasting pan lined with a rack and roast for 20 minutes.

    Reduce the temperature to 300 degrees F, and continue roasting until a meat thermometer inserted in the thickest part reads 145 degrees F, about 1 hour more. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes. Slice and pork and arrange on a platter garnished with rosemary sprigs.

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