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Dijon Pork Loin Roast

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Pork loin roasts can be so tender and delicious,  and the small ones are perfect for just two, with only enough left over for sliced pork sandwiches the next day.  The loin roast has so little fat, and almost no marbling, very lean.  It is also very easy to overcook.  There are two secrets to getting wonderful, succulent pork for dinner.  First, you really have to have an instant read digital thermometer.  Cooking to precise temperature avoids overcooking and turning a lovely piece of meat into shoe leather. Second, you have to plan time to let the roast rest after cooking.  How many of you have popped a pork loin in the oven, set the timer for one hour without looking at how much it weighed, and got a dry, tough roast out?  One thing to know is that pork loin is 75% water, and it is easy to overcook and dry out when roasting.

Dijon Pork Roast 12

These can be so tender and juicy, with just a little care. I don’t want to have huge amounts of leftovers, so I chose a small 2-pound lean, boneless, pork loin roast, on sale of course. You can put anything on it as far as spices and seasonings you like. This time I ‘frosted’ the roast with dijon mustard, then sprinkled on garlic salt and lemon pepper.

Dijon Pork Roast 2

I topped it off with a layer of Panko bread crumbs for crunch, and lightly sprayed with non-stick cooking spray.

Dijon Pork Roast 3

Bake at 350 degrees for 45 minutes. No, it won’t be done yet, but you need to check the temperature now.

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Using one of these digital thermometers, check its temperature in the center of the thickest part of the roast.

Digital Thermometer

You will get somewhere around 115 to 125 degrees, depending on how hot your oven is. Calculate about 10 degrees per 5 minutes if your reading is around 115, and 7 minutes per 10 degrees if you are nearer the top number. You are shooting for 150-152 degrees. Place the roast back in the oven for 10-15 minutes and check temperature again. If you still aren’t at 150 degrees, put it back in the oven, 5 minutes at a time, checking the temperature every time you remove it from the oven, until the temperature 150-152 degrees is reached.

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Leaving it in the baking dish, tent with foil and let it rest for 10-15 minutes. This will allow the meat to relax and reabsorb the juices so they aren’t lost when you slice it. The temperature will continue to rise to the final serving temperature of 160 degrees.

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Moist and tender, you can cut this with a fork!  It is OK to have a slight blush to the meat, it doesn’t have to be pure white.  The temperature is more important in determining if it is done and not overdone.

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I like serving it with my Garlic Zucchini. Yes, we can eat this entire pan in one meal.

Garlic Zucchini

DH likes some noodles too.

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The next night, we had all the leftover roast for dinner. Heat in foil in the oven for about 30 minutes, or microwave on medium low for about 2 minutes. Don’t overcook while reheating.

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I made a double batch of my Parmesan Spinach dish, as I love leftovers of this one. This time I didn’t use the roasted garlic, just added a bit of garlic powder.

Parmesan Spinach

Yum, dinner for two nights and some of my favorite veggie dishes too.

Dijon Pork Loin Roast

1 pork loin boneless roast about 2 pounds
2 tablespoons (approx) dijon mustard, more or less to taste
1 teaspoon garlic salt
1 teaspoon lemon pepper
1/2 cup Panko bread crumbs
No-stick cooking spray.

Spray an 8×8 baking dish with no stick, add the roast. Frost roast with dijon mustard, and sprinkle with garlic salt and lemon pepper. Sprinkle with Panko bread crumbs and spray lightly with cooking spray. Bake at 350 degrees for about 45 minutes. You will get somewhere around 115 to 125 degrees, depending on how hot your oven is. Calculate about 10 degrees per 5 minutes if your reading is around 115, and 7 minutes per 10 degrees if you are nearer the top number. You are shooting for 150 degrees. Place the roast back in the oven for 10-15 minutes and check temperature again. If you still aren’t at 150 degrees, put it back in 5 minute times until that temperature is reached. Tent with foil and allow to rest for 10-15 minutes. The temperature will continue to rise to the final serving temperature of 160 degrees.

Dijon Pork Roast 12

Just one more note about cooking pork.  Pork that is fatty or has a lot of connective tissue like a Boston Butt does well in a slow cooker, but please don’t put a lean loin like this, or a tenderloin in there. The slow cooker will raise the temperature of the roast over 200 degrees, which will toughen very lean pork.  It would be like putting a sirloin steak in one, which would overcook that as well.  Very tender cuts don’t need long cooking.  Reserve that for the less expensive cuts that need a long slow cooking to make them tender.

Do you enjoy a pork dinner?

 

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Author: Carole @ From My Carolina Home

Blog frommycarolinahome.com

13 thoughts on “Dijon Pork Loin Roast

  1. I love roast pork! Yours looks so delicious!

  2. Sounds delicious!! We like pork a lot here and now that we need to get away from gravies, your recipe sounds like a nice change. Thanks so much for sharing…

  3. Sounds very nice! I always like it when our son-in-law or other kids cook pork roast for us…they seem to have your knack for cooking it…but I have not done any pork besides Trader Joe’s apple something bacon (every day) and sausage from a local organic farmer (occasionally) for a few years now. It does seem a little tricky to get pork right, and I cannot tell you how many tough meals I have had out or made myself! Ha! But when it is good, it is good!!

  4. I myself don’t care too much for meat but will give this a try for the hubby, he is a meat, potato & bread man! Looks delicious!

  5. This looks wonderful, and you are so right about not putting lovely lean tender cuts like this in a crock pot!

  6. My hubby makes shredded pork tacos….and I have to say…your side dishes look as yummy as your pork!! Thanks for sharing the details to keep it moist. 🙂

  7. I could kick myself for walking past pork loin on sale today! Yours looks lovely.

  8. looks delish….my fave is pork tenderloin marinated with garlic, rosemary, dijon mustard and olive oil….easy peasy and super delish…

  9. This looks delicious. I haven’t had a pork roast in ages now I want some 🙂

  10. I love dinners like this, where you pick a simple meat recipe with some delicious veggie sides (I try to stay away from pasta though!) Your post is helpful, and it’s making me hungry for dinner already! Thanks for sharing!

  11. It all looks delicious! I have got to try them! Thanks for sharing with SYC.
    hugs,
    Jann

  12. This is a delicious meal and we will love your Dijon Pork Loin Roast. Thanks so much for sharing your awesome recipes with us at Full Plate Thursday. Hope you are having a great week and come back to see us real soon!
    Miz Helen

  13. Made your Dijon Pork Loin Roast last weekend. So easy! So delicious! Winner! Winner! Pork Loin Dinner! Thank you and can’t wait to try the Parmesan Spinach recipe!

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