Ingredients:

  • 3 lb pork loin roast, boneless
  • 1 Tbsp fresh rosemary, finely chopped
  • 1 Tbsp fresh thyme leaves
  • 1 Tbsp fresh sage leaves, finely chopped
  • 4 cloves garlic, crushed
  • 3 Tbsp olive oil
  • 1 Tbsp Dijon mustard
  • 2 Tbsp kosher salt

Instructions:

  1. Combine the fresh rosemary, thyme, sage, crushed garlic, and kosher salt in a mortar and pestle (or a mini food processor). Crush the mixture vigorously until a fragrant slurry forms, extracting the volatile oils from the aromatics.
  2. Mix the herb slurry with the olive oil and Dijon mustard to form a thick, protective paste. This paste acts as the 'flavor shield' during roasting.
  3. Pat the pork loin roast completely dry using paper towels. This is critical for achieving a crisp crust. Rub the entire surface of the pork loin generously with the herb paste, ensuring the crust is evenly distributed.
  4. Preheat the oven to 400°F (200°C).
  5. Place the crusted pork loin in a roasting pan. Cook for 45 to 60 minutes (approximately 15-20 minutes per pound), or until an internal meat thermometer registers 140°F in the thickest part of the meat.
  6. Remove the roast from the oven and transfer it to a cutting board. Let it rest, loosely tented with foil, for 10 minutes. During this time, the internal temperature will climb to the safe finished temperature of 145°F, ensuring maximum juiciness.
  7. Slice the herb-crusted pork loin against the grain and serve immediately.