Herb Crusted Pork Loin

Whole pork loin roasted with garlic, rosemary and thyme. An affordable, juicy protein with delicious herbal flavor.

Ingredients

• ¼ kg whole pork loin
• 1 cloves garlic
• 1 sprigs fresh rosemary
• ¼ teaspoon dried thyme
• ½ tablespoons Dijon mustard
• 1 tablespoons olive oil
• 1 to taste coarse salt and pepper
• ¼ teaspoon smoked paprika

Directions

1. Preheat the oven to 375°F (190°C).
2. Make a paste by mixing crushed garlic, oil, mustard, thyme, paprika, salt, and freshly ground black pepper.
3. Evenly coat the pork loin with the paste, ensuring full coverage of the piece.
4. Arrange fresh rosemary sprigs and perform a basic trussing with kitchen twine to maintain the piece's uniformity during cooking.
5. Marinate and temper the protein at room temperature for 30 minutes.
6. Bake on a sheet pan for 40 to 50 minutes until an internal temperature of 150°F (65°C) is reached in the thermal center.
7. Let the piece rest for 10 minutes on a cutting board to allow for juice redistribution.
8. Carve into 1 cm slices and portion for storage or serving.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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