Herb Roasted Pork Loin with Maple Glaze

I hate to say this because my mom is an outstanding cook, but growing up I just didn’t love pork because it was always dry and woody…and that’s what I thought all pork was like (besides bacon). Sorry Mom! It wasn’t until I went to culinary school that I realized the beauty that is pork, whether it be the loin, chops, ribs etc. when treated correctly. When cooked to the right temperature, ideally slowly and on low heat, magic happens! This recipe is super simple but you are left with an incredibly juicy and flavorful piece of pork! The herb and mustard crust caramelizes on the outside of the pork, locking in all the juices and the maple glaze just adds the perfect hint of sweetness that compliments the savory herbs so nicely. And did I mention pork is so darn cheap! Even in New York City my 3 Lb Pork Loin was like $7!

Serves about 4 people

Ingredients-

Pork-

• 2.5-3 Lb Boneless Pork Loin (don’t confuse this with the thin pork tenderloins, the regular loin is a thicker whiter piece of meat.)

• 1 Tablespoon Whole Grain Mustard

• 1 Tablespoon Dijon Mustard (smooth one)

• 2 Teaspoons Minced Garlic (I use jarred but fresh is great)

  Herb Crust-

• 1 Tablespoon Fresh Rosemary, finely chopped

• 1 Teaspoon Fresh Sage Leaves, finely chopped

• 1/2 Teaspoon Dried Marjoram

• 1/2 Teaspoon Fresh Thyme Leaves

• 1/2 Teaspoon Celery Seed (not celery salt)

• 1 Teaspoon Salt

• 1/2 Teaspoon Ground Black Pepper

Glaze-

• 2 Tablespoons of Butter, melted

• 2 Tablespoons Apple Cider Vinegar (Sherry vinegar also works)

• 1/4 Cup Pure Maple Syrup

• 2 Teaspoons Honey

Steps:

1. Preheat the oven to 285F. Line a roasting pan, sheet pan or Pyrex dish with parchment paper. Place the pork loin on the baking sheet fattier side up.
   
   

2. In a small bowl stir together the whole grain and Dijon mustards and minced garlic. Using your hands or a rubber spatula generously rub the entire pork loin with the mustard mixture.
   
   

3. In another small bowl mix together all the Herb Crust ingredients. Generously sprinkle the herb crust all over the top and sides of the pork, making sure it all adheres to the mustard mixture.

4. Place the pork in the oven and cook on 285F for about 2 hours or until a meat thermometer reads 155F. While it’s cooking prepare the glaze.

5. When the pork is removed from the oven, generously baste it with the glaze (you can pour it all over) and place it back into the oven for about 15 minutes or until the glaze caramelizes and the pork reaches 160F. Remove from the oven and let it rest for at least 15 minutes to lock in all the juices. There should be a puddle of juices and glaze under the pork after it cooks, save this!

6. After the pork has rested slice it into roughly 1/2 inch thick slices and pour the excess glaze/juices fro the pan over the top.