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Roast Pork Loin with Rosemary

Roast Pork Loin with Rosemary

There is nothing easier than a roasted pork loin. This one is coated in Dijon mustard and rosemary giving it the flavors of France. It is simple to prepare and makes a great week-night dinner.

  • Prep Time: 5 minutes
  • Total Time: 1 hour
  • Yield: 8 servings (any leftovers are great for sandwiches.)


  • 4 large garlic cloves, pressed
  • 1 tablespoon Dijon mustard
  • 4 teaspoons chopped fresh rosemary (or 2 teaspoons dried)
  • 1/2 teaspoon finely grated lemon peel
  • 1 1/2 teaspoons coarse sea salt
  • 1/2 teaspoon ground black pepper
  • One 2 1/2-pound boneless pork loin roast, well trimmed
  • 1 cup chicken stock, warmed
  • Fresh rosemary sprigs


  • Preheat the oven to 400 °F.

    Mix the pressed garlic cloves, mustard, rosemary, lemon peel, sea salt and pepper together. Rub this mixture over the entire pork roast. Place the pork, fat side down, into a 13 x 9 x 2-inch non-stick roasting pan. Roast the pork 30 minutes, then turn roast fat side up and roast until a thermometer inserted into the center of the roast registers 155°F, about 25 minutes longer. Remove from the oven and let the roast cool for about 10 minutes.

  • Deglaze the roasting pan with warm chicken stock and pour into a small saucepan over low heat. Cut the pork crosswise into thin 1/3-inch-thick slices and arrange overlapping slices on a platter. Drizzle the pan juices over in a zigzag pattern and garnish with fresh rosemary sprigs.