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!
Definitely use unsalted butter! This is easy and very tasty! Shanna
After reading the reviews, I used unsalted butter to balance out the steak seasoning. This was easy to prepare and gave the pork a great flavor. The rub really sealed in the juices. Will make again!