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

1. Preheat the oven to 165°C.
2. Line a rimmed baking sheet with foil.
3. Set a wire rack on the lined baking sheet.
4. Pat the pork loin dry with paper towels.
5. Tie the pork with kitchen twine at 3cm intervals.
6. Season the pork all over with kosher salt.
7. Season the pork all over with black pepper.
8. Heat the neutral oil in a large heavy skillet over medium-high heat.
9. Sear the pork on all sides until deeply browned.
10. Transfer the pork to the rack.
11. Brush the Dijon mustard over the pork.
12. Mix the panko, rosemary, thyme, parsley, garlic, lemon zest, olive oil, fine sea salt, and black pepper in a bowl.
13. Press the herb crumb mixture onto all sides of the pork.
14. Insert a probe thermometer into the center of the pork.
15. Roast the pork until the thermometer reads 60°C.
16. Transfer the pork to a carving board.
17. Tent the pork loosely with foil.
18. Rest the pork for 15 minutes.
19. Remove the twine from the pork.
20. Set the searing skillet over medium heat.
21. Pour the white wine into the skillet.
22. Scrape the browned bits with a wooden spoon.