- 2-3lb. boneless pork loinwell trimmed
- 3 cloves garlicminced
- 1 tsp. Grainy mustard
- 1 tbsp. rosemary
- thyme leaves
- kosher salt
- Freshly ground black pepper
- 3 tbsp. melted butter
- 1 tbsp. brown sugar
Succulent pork roast with fragrant garlic, rosemary and a glass of wine for a perfect familly-dinner.
Preheat oven to 400°. Line a 13-x-9” pan with foil and place a wire rack on top.
Roll the flap of the boneless loin into a cylinder and using kitchen twine, tie the pork loin every few inches. (This helps cook the pork more evenly.)
In a small bowl, mix together garlic, mustard, rosemary, thyme, 1 ½ teaspoons salt, and freshly ground black pepper. Rub mixture all over pork loin and place in roasting pan fat side down. Bake for 30 minutes, then carefully flip the loin and bake until a thermometer inserted into the middle of the meat reads 155°, about 20 minutes.
Mix melted butter and brown sugar together, then brush on top of the pork loin. Broil for 2 minutes to let caramelize.