Go Back

Delicious Herb Crusted Pork Loin

A flavorful take on a family classic featuring a crunchy herb crust and a sweet apple cider glaze, perfect for festive occasions or cozy dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dinner, Main Course
Cuisine American
Servings 8 servings
Calories 320 kcal

Ingredients
  

For the Pork Loin

  • 1 3-pound boneless pork loin roast Look for a well-marbled cut for maximum flavor and tenderness.
  • 2 tablespoons olive oil Extra virgin olive oil adds a rich, fruity quality.
  • 1 teaspoon salt Kosher salt is preferred for even seasoning.
  • 1/2 teaspoon black pepper Freshly cracked pepper gives a stronger flavor.

For the Herb Crust

  • 1 cup panko breadcrumbs For that unbeatable crunch! Kikkoman Panko is recommended.
  • 1/4 cup chopped fresh parsley Use flat-leaf parsley for its vibrant flavor.
  • 2 tablespoons chopped fresh rosemary Looks pretty and adds sophistication.
  • 1 tablespoon chopped fresh thyme A must for that earthy note.
  • 2 cloves garlic, minced Fresh garlic always outshines pre-minced.

For the Glaze

  • 1/2 cup apple cider Look for unfiltered cider for a richer taste.
  • 2 tablespoons Dijon mustard Opt for a whole grain Dijon for added texture.
  • 1 tablespoon honey Local honey can give a lovely floral note.

Instructions
 

Preparation

  • 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.

Cooking

  • 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

Leftover pork loin can be stored in the fridge for up to 4 days. Check internal temperature earlier if your pork loin is smaller than 3 pounds.
Keyword Comfort Food, Family Dinner, Herb Crust, Holiday Recipe, Pork Loin