This recipe is for a delish pork loin that is perfect for dinner! I paired mine with roasted brussel sprouts and baked sweet potatoes!
- 1 (2 – 2.5 pound) boneless pork loin roast
- 3 garlic cloves, minced
- 1 teaspoon dijon mustard
- 1 Tablespoon rosemary
- 1 Tablespoon sage
- 1 teaspoon thyme
- 2 teaspoon salt
- 1 teaspoon black pepper
- 4 Tablespoon olive oil, divided
- 2 Tablespoons freshly squeezed lemon juice
- 1 cup dry white wine
- Preheat the oven to 350°F.
- In a small bowl, combine the garlic, dijon mustard, herbs, salt, pepper, 2 Tablespoons olive oil, and lemon juice to make a paste. Smear the paste evenly all over the pork. Reserve 1 Tablespoon of paste. Allow the meat to marinate for about 15 minutes.
- In a large skillet, heat 2 Tablespoon of olive oil over medium heat. Add the pork and cook until brown on all sides.
- Transfer the pork loin to a roasting pan and place it skin side up. Pour the juices and oil from the skillet over the meat. Smear the pork with the reserved 1 Tablespoon of paste. Pour the wine into the bottom of the roasting pan. Cover the pan with aluminum foil.
- Roast the pork for about 1 hour. Remove the aluminum foil and roast the meat for 15 minutes longer and until an instant-read thermometer registers 170°F when inserted into the thickest and meatiest areas of the pork.
- When the pork is done, cover the pan with foil and allow the pork to rest at room temperature for 15 minutes.