1 (3 1/2- to 4-lb.) boneless pork loin roast, trimmed
Garnishes: fresh basil leaves, cherry tomatoes
How to Make It
Combine first 4 ingredients in a small bowl. Rub mustard mixture evenly over roast. Place roast on an aluminum foiled-lined broiler pan.
Bake at 475° for 20 minutes. Reduce heat to 350°, and bake 50 to 55 more minutes or until a meat thermometer inserted in thickest portion registers 155°. Remove from oven, and let stand 15 minutes or until thermometer reaches 160° before slicing. Garnish, if desired.
Note: For testing purposes only, we used McCormick Grill Mates Montreal Steak Seasoning.
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Pork loin was on sales so I bought one without a recipe in mind. I was happy to find this one. I used a steak seasoning from a local butcher shop and the result was VERY salty - but the crust was thin so the saltiness didn't overpower the meat. It was juicy and tender. I served it with sautéed Brussels sprouts and a side salad. Fast, easy and tasty. Would definitely make this again.
I made this for a mid-week date night. The recipe was very easy and the end result was absolutely wonderful. I used a pork tenderloin from the supermarket - as it was just two of us and it was mid-week. I did exactly 1/2 of the ingredients and fit a 1.5 pound tenderloin perfectly. Removing the tenderloin at 155 and letting it rest to 160 made it melt in your mouth tender. I plan to make this recipe a staple and it would be great for a large family Sunday dinner. I served the dish with fresh sauteed spinach and roasted potatos. If you are thinking about making this Dijon Pork Loin - DO IT!