Pork Loin Roast

Pork Loin Roast is tender, juicy and flavorful, and includes an optional dijon cream sauce. It takes just 10 minutes of prep and it makes a special dinner that's worthy of any occasion!

📝 Ingredients

• 3 lb. pork loin roast
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1.5 tablespoons olive oil
• 1.5 teaspoons ground cumin
• 1 teaspoon coriander
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/2 cup vermouth (*sub with your favorite alcohol or chicken stock)
• 3/4 cup chicken stock
• 1/2 cup heavy cream (sub with additional chicken stock to make dairy-free)
• 1 tablespoon dijon mustard
• 2 teaspoons chopped fresh thyme (sub with fresh parsley)
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)

👨‍🍳 Instructions

1. 1Season the pork loin evenly with the salt and pepper on all sides and allow to come to room temperature for about 1 hour.
2. 2Rub the roast: Preheat the oven to 400 degrees. Combine the olive oil, cumin, coriander, garlic powder and thyme in a small bowl. Rub the mixture evenly on the pork loin on all sides and place on a rimmed baking sheet.
3. 3Cook: Bake the roast for 30 minutes or until browned, then reduce the temperature to 350 degrees and continue roasting another 30 minutes or so until a thermometer inserted into the center of the roast registers 145 degrees. Begin checking for doneness after 45 minutes to ensure that the roast does not over cook, and tent with foil if it begins to brown too quickly. Add 1/2 cup water to the pan if the juices begin to burn at any time.
4. 4Slice: Remove from heat, tent with foil and allow the roast to rest for a minimum of 10 minutes. Slice, serve and enjoy!
5. 5--- Prepare optional dijon cream sauce ---
6. 6Reserve pan juices: Remove the roast from the pan and place on a cutting board. Pour the pan juices into a bowl or measuring cup.
7. 7Prepare optional sauce: Place the pan on the stove top over medium heat and add the vermouth. Deglaze the pan by scraping up the brown bits and cook until the liquid has reduced by half. Add the chicken stock and cream (if using) along with the reserved pan juices and cook until the sauce reaches the desired thickness, about 3-5 minutes, whisking often. The sauce should be thick enough to coat the back of a wooden spoon.
8. 8Season sauce: Remove the pan from heat and whisk in the dijon mustard, thyme and salt and pepper until combined. Serve over the sliced pork loin roast.