Pork Loin Roast Recipe
This Roasted Pork Loin Recipe has a garlic herb crust and a rich white wine-tarragon cream sauce. Learn how to cook a pork loin roast that's juicy, flavorful and perfect for Sunday dinner or a holiday meal.
Ingredients
For The Pork Loin:
- 2 garlic cloves minced
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary finely chopped
- 2 teaspoons lemon zest
- 1 pork loin roast about 2-1/2 pounds
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
For The White Wine-Tarragon Cream Sauce:
- 1 tablespoon unsalted butter
- 1 shallot finely minced
- ¾ cup dry white wine (one 187mL mini bottle)
- ½ cup chicken stock
- ½ cup heavy cream
- 2 teaspoons Dijon mustard
- 2 teaspoons fresh tarragon finely chopped
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Make the Pork Loin: In small bowl, stir together garlic, mustard, oil, rosemary and lemon zest.
- Pat pork dry with paper towels, then season on all sides with salt and pepper. Place pork in large oven-safe skillet. Brush all sides with mustard mixture, then let rest at room temperature for 30 minutes.
- Preheat oven to 375 degrees F. Transfer skillet to oven and roast 60 to 90 minutes or until the internal temperature reaches 138 degrees F (see Notes).
- Transfer pork to cutting board (do not wash skillet yet). Tent pork loosely with foil and rest for 15 minutes.
- While the pork rests, make the White Wine-Tarragon Cream Sauce: Place skillet you used for pork on stove over medium-high heat. Add butter and shallot, and cook 30 seconds or until shallot is softened, stirring constantly.
- Add wine and simmer until reduced by half, scraping up any browned bits in skillet with wooden spoon.
- Add stock, cream and mustard, and simmer 5 to 7 minutes or until mixture is reduced to a thin sauce consistency (it will continue to thicken as it cools).
- Remove from heat and stir in tarragon, salt and pepper.
- Slice pork against the grain and serve with sauce spooned over the top.
Notes
Cooking time depends heavily on the shape of the cut of meat. Pork loin roasts may be sold tied or untied; we tested this recipe with an untied roast, but either will work. For best results, use a meat thermometer with an external display.
Calories: 632kcal, Carbohydrates: 4g, Protein: 84g, Fat: 27g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 259mg, Sodium: 1162mg, Potassium: 1487mg, Fiber: 1g, Sugar: 2g, Vitamin A: 396IU, Vitamin C: 2mg, Calcium: 55mg, Iron: 3mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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