Herb-crusted Pork Loin with Mustard and Honey Glaze

Boneless pork loin coated in fresh herbs and roasted with a sweet mustard-honey glaze. Tender, juicy, and full of flavour, this easy recipe is perfect for autumn meals. Pairs wonderfully with pumpkin side dishes, bringing balance between savoury and sweet at the table.

Course dinner, Main Course

Cuisine British, European

Keyword Pork, pork loin, Roasted, Winter

Prep Time 25

Cook Time 20

Servings Servings

Calories 410

Author Spooning & Forking

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.

Nutrition