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Roast Pork Loin with Balsamic, Dijon & Thyme

Roast Pork Loin with Balsamic, Dijon & Thyme


Ingredients


  • 1 boneless pork loin roast, 2 to 2.5 pounds

  • 6 cloves garlic, mashed and finely minced

  • 3 tablespoons balsamic vinegar

  • 1 1/2 tablespoons whole-grain Dijon mustard

  • 1 tablespoon extra-virgin olive oil, plus additional for oven preparation

  • 1 tablespoon kosher salt

  • 1/2 teaspoon ground pepper

  • 4 fresh Freeman Herbs Organic thyme sprigs, leaves removed


Directions


Pat the pork loin dry with paper towels.


In a small bowl, whisk together the minced garlic, balsamic vinegar, whole-grain Dijon mustard, olive oil, kosher salt, pepper, and thyme. Coat the pork loin thoroughly with this mixture. Let it marinate for at least 20 minutes (or longer in the refrigerator) while you preheat your oven or grill.


Oven Preparation:


Preheat the oven to 350°F (175°C).


Heat 2 tablespoons of olive oil in a deep-sided sauté or roasting pan over medium-high heat. Sear the pork loin on all sides, approximately 3-4 minutes per side.


Place the seared pork loin in the preheated oven and roast for about 45 minutes or until the internal temperature of the pork loin reaches about 145°F (63°C). Let the roast rest for 3 minutes before slicing.


Grill Preparation:


Preheat the grill to medium-high heat. If desired, use a cast-iron pan, or you can prepare this directly on the grill grates.


Sear the pork loin on all sides on the preheated grill, for about 3-4 minutes per side.


Continue grilling, rotating the roast periodically, for about 45 minutes, or until the internal temperature of the pork loin reaches about 145°F (63°C). Let the roast rest for 3 minutes before slicing.

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