Oven-baked pork loin with herbs and garlic and mustard-honey sauce
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 367, total fat 19 G., saturated fats 6 G., proteins 26 G., carbohydrates 22 G., fiber 1 G., cholesterol 88 mg, sodium 585 mg, sugar 0 G.
Calories 367, total fat 19 G., saturated fats 6 G., proteins 26 G., carbohydrates 22 G., fiber 1 G., cholesterol 88 mg, sodium 585 mg, sugar 0 G.
A whole pork loin is coated in coarse panko breadcrumbs mixed with aromatic herbs and baked to perfection—beneath the super-crisp crust, you'll find succulent meat. Bake garlic heads along with the pork for a delicious complement. Serve the loin thinly sliced with a honey-mustard sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g of boneless pork loin
- 2 tbsp. l. olive oil
- 2 tablespoons unsalted butter
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh flat-leaf parsley
- 1.5 tsp chopped fresh rosemary
- 1 clove garlic, minced
- 1 cup Japanese panko breadcrumbs
- 1/3 cup + 2 tablespoons Dijon mustard
- 2 whole heads of garlic
- 3 tablespoons of honey
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Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- Season the pork with salt and black pepper. Heat a large oven-safe skillet over medium-high heat. Add the olive oil, add the pork loin, and cook, turning occasionally, until browned on all sides. Transfer the pork to a cutting board.
- Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary, and garlic; cook, stirring, until fragrant, about 1 minute. Add the breadcrumbs and 1 teaspoon salt; cook, stirring, until the breadcrumbs are golden, about 2 minutes. Transfer the toasted breadcrumbs to a sheet of waxed or parchment paper.
- Brush the pork with 2 tablespoons of mustard and roll in the fried breadcrumbsTo coat, stir. Return the coated pork loin to the pan. Slice the garlic cloves in half crosswise and place them in the pan next to the pork. Roast until a thermometer inserted into the center of the pork loin registers 145°F (63°C), about 45 minutes. Transfer the pork and garlic to a cutting board and let rest for 10 minutes.
- Meanwhile, place the skillet over medium-low heat. Add the honey, the remaining 1/3 cup mustard, and 1/4 cup water and stir until smooth. Simmer until the sauce thickens slightly, about 2 minutes. Slice the pork and serve with the roasted garlic and mustard sauce.
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