Mustard and Herb Crusted Pork Loin

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A pork loin is a relatively lean cut of meat. Pork is higher in fat than poultry, but a pork loin is pretty lean, and a go-to for pork lovers that are looking to have a low fat option! For a  4 oz portion of pork loin, it is only 132 calories with about 25 grams of protein and only 2.6 grams of fat and 0.8 g of saturated fat. The problem with red meats and fatty meat cuts is the saturated fat. But the pork loin allows you to still get your pork flavors with less total fat and less saturated fat! The loin is also really easy to work with, because once it is trimmed and marinated it just needs to cook! This pork loin is also easy to slice and a small loin can go a long way.

This marinade is very easy to make if you have a food processor. Just add all the ingredients and mix! If not, the mixture can be mixed by hand no problem. Mustard is the base for this marinade, and I find it gives the perfect flavor for the pork! Aside from garlic, the herbs I use for this marinade are thyme, rosemary and sage, with salt and pepper. These herbs are the perfect combination to making the pork earthy and tasty. All of the herbs I used were dried, which is a great convenience if fresh isn’t available. This is a great meal to make post thanksgiving with those leftover herbs in the fridge!

Sometimes, I like to put my pork in a large tray with some seasonal vegetables around it. Any vegetables can work! That way, everything gets flavored and cooked all together. It’s delicious! I just drizzle some olive oil over the veggies with some garlic powder, Italian seasonings, and pepper. Delish!



Recipe Serves 6



2-2.25 pound pork loin

1/4 C whole grain mustard

5 cloves of garlic

4 tsp dried sage

2 tsp dried thyme

1 tsp dried rosemary

1 tsp pepper

1 tsp salt

1 T olive oil



1. Preheat oven to 400 degrees

2. Trim meat of any fat on outside. Trim as much as you can but do not worry if you cannot get all of the fat off.

3. If using a food processor, add all ingredients and pulse until well combined into a paste.

If not using food processor, mince garlic well and set aside. Combine sage, thyme, rosemary, salt and pepper in a small bowl. Add minced garlic, mustard and EVOO to bowl and mix well until paste forms.

4. Rub meat with marinade until all sides are covered. You may have some extra marinade leftover.

5. Put loin in large tin or baking pan and put into oven. If you are putting veggies around the pork, wash and cut veggies into small pieces. Then place around the pork and drizzle veggies with a little olive oil and sprinkle garlic powder, Italian seasonings and pepper. Put tray into oven on second rack from the top.

6. Bake on second rack for 30-45 minutes. 20 minutes through, turn pork loin over and give veggies a mix. When meat is cooked, juices should release from meat. Remove from oven when inner temperature of the meat hits 160 degrees.

7. Let meat rest for 10 minutes before slicing. Meat may be light pink to white in the middle.

Wine Pairing: Rioja



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