Pork loin is often overlooked in favour of shoulder or belly, but when treated properly it makes for a delicious main dish that feels leaner while still carrying plenty of flavour. I find it especially good in autumn, when it can act as a lighter centrepiece compared to beef or lamb. Coating it with fresh herbs and finishing it with a mustard and honey glaze gives the meat both fragrance and a subtle sweetness that works perfectly with seasonal side dishes.
One of the things I enjoy about cooking pork loin is how straightforward it is. Unlike fattier cuts, it doesn’t need hours of slow roasting, but it does benefit from careful timing and seasoning. By covering the loin in herbs before roasting, I create a flavourful crust, while the glaze adds shine and contrast. When sliced, the pork is tender and juicy, with each mouthful carrying notes of rosemary, thyme, and a gentle tang from the mustard.
Ingredients you’ll need (serves 6)
- 1.5 kg pork loin, boneless
- 3 tablespoons Dijon mustard
- 2 tablespoons wholegrain mustard
- 3 tablespoons runny honey
- 2 tablespoons olive oil
- 2 garlic cloves, finely minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 2 teaspoons sea salt
- 1 teaspoon black pepper
Method: step by step
I start by preheating the oven to 200°C. While it heats, I pat the pork loin dry with kitchen paper and place it on a board. In a small bowl, I mix the rosemary, thyme, garlic, salt, pepper, and olive oil into a paste. I rub this mixture all over the pork loin, pressing it firmly so it clings to the surface.
Once seasoned, I place the loin in a roasting tray fitted with a rack. The rack helps the hot air circulate, cooking the meat evenly. I slide the tray into the oven and roast for 20 minutes to develop colour on the surface.
Meanwhile, I whisk together the Dijon mustard, wholegrain mustard, and honey in a bowl to form a smooth glaze. After the initial 20 minutes, I lower the oven temperature to 170°C and brush half of the glaze over the pork. I continue roasting for around 45–55 minutes, brushing with the remaining glaze halfway through. Cooking time will vary slightly depending on the exact weight, but I always check the internal temperature — it should reach 63°C.
Once done, I remove the pork from the oven, cover it loosely with foil, and let it rest for 15 minutes before slicing. The rest is essential, as it allows the juices to redistribute and keeps the meat moist.
Wine and beer pairings
For wine, I often serve this with a Chardonnay. The buttery texture complements the glaze while the acidity balances the pork’s richness. Another good choice is a Pinot Noir, which provides red fruit notes that harmonise with the honey and herbs.
For beer, a pale ale works beautifully, its gentle bitterness cutting through the glaze’s sweetness. A Belgian tripel is another strong option, offering spice and subtle fruitiness that stand up to both mustard and honey.
Frequently asked questions about pork loin
Can I use pork tenderloin instead?
Yes, but adjust the cooking time as tenderloin is smaller and cooks more quickly.
Is it better to cook pork loin covered or uncovered?
Uncovered works best for this recipe, as it allows the crust to form. The glaze also needs direct heat to caramelise.
Can I make the glaze ahead?
Absolutely. The glaze keeps well in the fridge for several days, making prep easier.
What’s the best way to check if it’s cooked?
Use a digital thermometer. Pork loin is best at 63°C, followed by resting.
Tips for success
Don’t skip the herb rub — it creates flavour on what can otherwise be a mild cut. Keep an eye on the glaze; honey can burn if left too long at high heat. Always rest the pork before slicing to lock in the juices.
Storage and reheating
Leftovers can be stored in the fridge for three days or frozen for two months. Reheat slices gently in the oven, covered with foil, with a splash of stock to prevent drying out. Cold slices are also excellent in sandwiches or salads.
Pumpkin side dish pairings
This pork loin is delicious alongside Roasted Pumpkin with Cumin and Coriander, as the warm spices highlight the glaze’s sweetness. For something richer, I like serving it with Pumpkin Gratin with Fresh Sage and Gruyère, which brings creamy depth and earthy herbs to the plate.
Herb-crusted Pork Loin with Mustard and Honey Glaze
Ingredients
- 1.5 kg Pork loin boneless
- 3 tbsp Dijon Mustard
- 2 tbsp Wholegrain Mustard
- 3 tbsp Honey runny
- 2 tbsp Olive oil extra virgin
- 2 cloves Garlic finely minced
- 2 tbsp Fresh rosemary chopped
- 1 tbsp Fresh thyme leaves
- 2 tsp Sea salt
- 1 tsp Black pepper freshly ground
Instructions
- Start by preheating the oven to 200°C. While it heats, Pat the pork loin dry with kitchen paper and place it on a board. In a small bowl, Mix the rosemary, thyme, garlic, salt, pepper, and olive oil into a paste. Rub this mixture all over the pork loin, pressing it firmly so it clings to the surface.
- Once seasoned, place the loin in a roasting tray fitted with a rack. The rack helps the hot air circulate, cooking the meat evenly. Slide the tray into the oven and roast for 20 minutes to develop colour on the surface.
- Meanwhile, whisk together the Dijon mustard, wholegrain mustard, and honey in a bowl to form a smooth glaze. After the initial 20 minutes, I lower the oven temperature to 170°C and brush half of the glaze over the pork. Continue roasting for around 45–55 minutes, brushing with the remaining glaze halfway through. Cooking time will vary slightly depending on the exact weight, but always check the internal temperature — it should reach 63°C.
- Once done, remove the pork from the oven, cover it loosely with foil, and let it rest for 15 minutes before slicing. The rest is essential, as it allows the juices to redistribute and keeps the meat moist.