Pork Loin Coated in Dijon and Herbs
Curtis Stone's Herb Crusted Pork Loin
- 1 2 1/2- pound Boneless Pork Loin
- Salt and freshly ground Pepper
- 1 tablespoon Olive Oil
- 4 fresh Rosemary Sprigs
- 2 tablespoos Dijon Mustard
- 1 1/4 cups fresh Flat-Leaf Parsley
- 3 tablespoons fresh Thyme leaves
- Preheat the oven to 375°F. Sprinkle the pork loin with salt and black pepper. Heat 1 tablespoon of oil in a grill pan over medium-high heat. Grill the pork until it is golden brown all over, about 8 minutes. Add the rosemary sprigs to the grill pan. Transfer the pan to the oven and roast the pork until an instant-read meat thermometer registers 150°F when inserted into the thickest part of the pork, about 20 minutes.
- Brush the pork with the Dijon mustard. Chop the parsley and thyme on a cutting board then mound the herbs to create an even bed that is the same length as the pork. Remove the pork from the grill pan (reserve the pan). Roll the pork in the herbs to coat the pork generously.
- Let the pork rest for about 10 minutes. Using a large sharp knife, cut the pork into thin slices. Arrange the pork on a serving platter.