Mustard-Rubbed Roast Pork Loin
Prep Time: 10 Minutes
Total Time: 80-100 Minutes
- 2 tablespoons Creole-style mustard
- 1 teaspoon Creole seasoning
- 1 teaspoon crumbled thyme leaves
- 1/2 teaspoon crumbled rosemary leaves
- 1/2 teaspoon granulated garlic
- 1 tablespoon olive oil
- 1 boneless pork loin, about 4 pounds
- Salt and pepper to taste
A great way to welcome cooler autumn weather, this savory pork roast goes great with mashed potatoes or baked sweet potatoes, and snap beans or asparagus. Choose a Creole mustard – coarse, stone ground and spicy but not too hot – plus Creole seasoning, or substitute your own favorite gourmet mustard.
- Line a 13×9-inch baking pan with foil. Heat oven to 325° F degrees.
- Combine mustard, Creole seasoning, thyme, rosemary, garlic powder, and olive oil in a small bowl.
- Wash and pat dry the pork loin. Trim and discard excess fat, sprinkle lightly with salt and pepper. Rub the meat thoroughly with the mustard mixture. Lay the pork loin, fat side up, in the prepared baking pan.
- Bake for 80 to 100 minutes, until the pork registers 145° F to 150° F degrees on a meat thermometer inserted into the middle.
- Let stand for 15 minutes before slicing.
- Serve and enjoy!