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Dijon Herb-Crusted Pork
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Description
Tender and juicy pork loin roast crusted with Dijon mustard and herbs. Roasted on a bed of Brussels sprouts and carrots for a tasty side dish.
Ingredients
- FOR THE PORK:
- 2 whole Carrots, Halved And Then Quartered
- 15 whole Brussels Sprouts, Halved
- 2-½ pounds Pork Loin
- 2-½ Tablespoons Dijon Mustard
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 Tablespoon Thyme, Chopped
- ½ Tablespoons Oregano, Chopped
- 1 Tablespoon Rosemary, Chopped
- ½ Tablespoons Parsley, Chopped
- 1-½ cup Low Sodium Chicken Broth
- FOR THE GRAVY:
- 2 cups Chicken Broth
- Pork Drippings (from The Roasting Pan)
- 2 teaspoons Onion Powder
- 2 teaspoons Garlic Powder
- 1 teaspoon Pepper
- 1 Tablespoon Cornstarch
Preparation
1. Preheat oven to 350 F. Place carrots and Brussels sprouts in the bottom of a 9 by 13 inch baking dish.
2. Rub pork loin evenly with Dijon mustard. Sprinkle garlic powder, onion powder, salt and pepper on all sides of the pork. Place on top of the veggies.
3. Sprinkle herbs evenly over the pork. Place in oven and cook for 20 minutes. Baste with chicken broth. Baste pork every 15-20 minutes with chicken broth.
4. Turn oven up to 375 F. Cook pork for 50 minutes and continue to baste ever 15-20 minutes. Cover pork with aluminum foil and cook for 15 minutes more.
5. Remove pork from oven. Let it rest at least 5 minutes before slicing.
6. While pork is resting, make the gravy. Place chicken broth, pan drippings, spices and cornstarch in a small saucepan. Heat over medium high heat. Simmer until sauce thickens, about 15 minutes.
7. Serve pork with veggies and gravy. Enjoy!
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