Honey Mustard and Herb Pork Loin Roast Recipe

This Pork Loin Roast is brushed with a blend of honey mustard, balsamic vinegar, garlic, and fresh rosemary, then roasted on a bed of vegetables until tender and juicy. It’s an easy recipe that looks impressive enough for holidays or a dinner party.

This pork loin roast is simple to prepare yet delivers restaurant-quality results. Boneless pork loin (not to be confused with pork tenderloin) is an affordable, lean cut that yields a succulent roast when cooked properly. Expect a crisp, caramelized exterior from the honey mustard glaze and a juicy, flavorful interior.

Pork Loin Vs Pork Tenderloin

Pork loin and pork tenderloin are distinct cuts and are not interchangeable in most recipes. Both are lean, but they differ in size, shape, and ideal cooking methods.

Pork loin comes from the animal’s back. It is larger (typically 2 to 5 pounds) and wide enough to slice into steaks. A thin fat cap helps keep the meat moist during slow roasting.

Pork tenderloin is a smaller, elongated muscle that runs alongside the backbone. It’s usually 1 to 1.5 pounds, very lean, and best cooked quickly over high heat.

Cooking Pork Loin

• Trim excess fat from the top cap but leave a thin layer to keep the meat juicy.
• Cut a few shallow slits (about 1/4 inch) into the roast so the seasoning can penetrate.
• Generously season with salt and pepper. Coat with the marinade and let the pork rest at room temperature for 30 minutes. Marinating in the refrigerator for 6 hours to overnight yields even better flavor.
• Arrange vegetables (onion, carrots, celery) on the bottom of the roasting pan. Set the pork loin fat-cap side up on top of the vegetables so it stays elevated.
• Pour a little chicken broth into the roasting pan. The honey mustard glaze contains sugar and can over-caramelize, so the broth helps prevent excessive darkening and keeps the pan from drying out.
• Start the roast at a higher temperature, 400°F, for 15 minutes to develop color. Then lower the oven to 325°F and continue roasting until the internal temperature reaches your desired doneness (see safety info below).

Pork Safety Temperature

Can pork be pink in the center? Yes. According to USDA guidelines, pork is safe to eat at an internal temperature of 145°F. Use an instant-read thermometer to check the thickest part of the roast.

• USDA recommends cooking pork to an internal temperature of 145°F.
• Aim for 145–150°F for medium-rare, 150–155°F for medium, 155–160°F for medium-well, and 160°F+ for well-done.
• Remove the roast from the oven when it reaches your target temperature and tent with foil. Let it rest 5–10 minutes; carryover heat will raise the temperature slightly and redistribute juices.

What is the secret to Juicy Pork Loin?

The key to a juicy pork loin is not overcooking it. An instant-read thermometer is essential to ensure the roast reaches the recommended internal temperature without drying out.

Suggested side dishes:

• Maple oven roasted sweet potatoes
• Mashed potatoes
• Homemade dinner rolls

Other pork recipes to try:

• Easy oven-baked pork chops
• Instant Pot pulled pork
• Slow cooker Cuban mojo pork

Honey Mustard & Herb Oven Roasted Pork Loin

5 from 3 reviews

Kathy McDaniel

This pork loin roast is coated in a honey mustard, balsamic, garlic and rosemary mixture and roasted over vegetables until tender and juicy. It’s simple to prepare and elegant enough for special occasions.

Prep 10 mins

Cook 1 hr 5 mins

Marinating 30 mins

Total 1 hr 15 mins

Makes 8 servings

Ingredients

• 1 (3-4 pounds) boneless center-cut pork loin, trimmed of excess fat
• Salt and ground black pepper to taste
• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons honey mustard
• 5 garlic cloves, minced
• 1 tablespoon chopped fresh rosemary
• 1 onion, quartered
• 2 carrots, peeled and cut into big chunks
• 2 celery ribs, cut into big chunks
• 1/2 cup chicken broth or more, if needed

Instructions

1. Using a small paring knife, cut a few slits about 1/4 inch deep into the pork. Season the pork with salt and pepper and place it into a large zip-top bag or shallow pan.
2. In a small bowl, whisk together olive oil, balsamic vinegar, honey mustard, garlic, and rosemary. Spread the mixture over the pork to coat evenly. Let sit at room temperature 30 minutes or refrigerate and marinate up to 24 hours.
3. Preheat the oven to 400°F.
4. Place onions, carrots, and celery in a large roasting pan. Set the pork loin fat-cap side up on the vegetables. Pour the chicken broth into the bottom of the pan.
5. Roast at 400°F for 15 minutes, then reduce oven temperature to 325°F and continue roasting 50–60 minutes or until the internal temperature reaches 145°F, adding more broth if the pan becomes dry.
6. Remove from oven, tent with foil, and let rest 5–10 minutes. Slice and serve.

Notes

• Marinating enhances flavor — 30 minutes is fine, but overnight is best.
• Marinate easily by placing all marinade ingredients in a zip-top bag with the pork, squeezing out the air, and sealing.
• The honey mustard glaze caramelizes as it roasts. If the top darkens too much for your liking, loosely cover with foil during part of the baking time.

Nutrition

Calories: 322 kcal
, Carbohydrates: 5 g
, Protein: 38 g
, Fat: 15 g

Questions or comments?