Herb-Crusted Roast Pork Loin
Tags: #meat #pork #roast #classic #mustknow
Serving: 6 servings
Total time: 1 hour 30 minutes
A juicy, evenly cooked pork loin with a crisp, aromatic herb-and-crumb crust and a bright pan sauce.
Ingredients
- 1200g pork loin, center-cut, boneless
- 18g kosher salt
- 4g black pepper, freshly ground
- 30ml neutral oil
- 60g Dijon mustard
Herb crumb
- 80g panko breadcrumbs
- 8g fresh rosemary, finely chopped
- 6g fresh thyme leaves, finely chopped
- 12g flat-leaf parsley, finely chopped
- 12g garlic, finely grated
- 2g lemon zest, finely grated
- 45ml extra-virgin olive oil
- 2g fine sea salt
- 1g black pepper, freshly ground
Pan sauce
- 120ml dry white wine
- 250ml low-sodium chicken stock
- 20g unsalted butter, cold
- 2g fine sea salt
- 1g black pepper, freshly ground
Steps
- Preheat the oven to 165°C.
- Line a rimmed baking sheet with foil.
- Set a wire rack on the lined baking sheet.
- Pat the pork loin dry with paper towels.
- Tie the pork with kitchen twine at 3cm intervals.
- Season the pork all over with kosher salt.
- Season the pork all over with black pepper.
- Heat the neutral oil in a large heavy skillet over medium-high heat.
- Sear the pork on all sides until deeply browned.
- Transfer the pork to the rack.
- Brush the Dijon mustard over the pork.
- Mix the panko, rosemary, thyme, parsley, garlic, lemon zest, olive oil, fine sea salt, and black pepper in a bowl.
- Press the herb crumb mixture onto all sides of the pork.
- Insert a probe thermometer into the center of the pork.
- Roast the pork until the thermometer reads 60°C.
- Transfer the pork to a carving board.
- Tent the pork loosely with foil.
- Rest the pork for 15 minutes.
- Remove the twine from the pork.
- Set the searing skillet over medium heat.
- Pour the white wine into the skillet.
- Scrape the browned bits with a wooden spoon.