Description
A succulent pork loin coated in a flavorful herb crust and finished with a sweet and tangy apple cider glaze. This dish is perfect for a special occasion or a comforting weeknight meal.
Ingredients
Scale
- 1 (3-pound) boneless pork loin roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup panko breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 2 cloves garlic, minced
- 1/2 cup apple cider
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
Instructions
- Preheat your oven to 375°F (190°C).
- Pat the pork loin dry with paper towels.
- Rub the pork loin with olive oil, salt, and pepper.
- In a small bowl, combine panko breadcrumbs, parsley, rosemary, thyme, and minced garlic.
- Press the herb mixture firmly onto all sides of the pork loin.
- Place the pork loin in a roasting pan.
- Roast for 20 minutes.
- While the pork is roasting, whisk together apple cider, Dijon mustard, and honey in a small saucepan. Bring to a simmer over medium heat and cook for 5 minutes, until slightly thickened.
- After 20 minutes, brush half of the glaze over the pork loin.
- Continue roasting for another 20-30 minutes, or until the internal temperature reaches 145°F (63°C). Brush with the remaining glaze during the last 10 minutes of cooking.
- Let the pork loin rest for 10 minutes before carving.
Notes
- For a crispier crust, you can broil the pork loin for the last 1-2 minutes of cooking, watching carefully to prevent burning.
- If you don’t have fresh herbs, you can use 1 tablespoon of dried mixed herbs.
- Adjust the sweetness of the glaze by adding more or less honey.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4 ounces
- Calories: 350
- Sugar: 15g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
