This perfect roast pork loin recipe is basted in herb butter and finished with a mustard cherry sauce for the ultimate meal. You will be blown away by the rich flavors in this pork recipe.

Ingredients for this recipe:

• 2 ½ pound pork loin
• 2 sticks softened unsalted butter
• 6-8 finely minced garlic cloves
• 1 ½ tablespoons minced fresh rosemary
• 1 ½ tablespoons minced fresh thyme
• 3 tablespoons olive oil
• ½ peeled small diced shallot
• 3 cups beef stock
• 1 ½ tablespoons whole-grain mustard
• ½ cup dried tart cherries
• Coarse salt and fresh cracked pepper to taste

Serves 6

Prep time: 20 minutes

Cook time: 65 minutes

Procedures:

1. Start by trussing the pork loin. See the video on how to do this.
2. Place the trussed pork loin on a sheet tray with a rack and generously season it on all sides with salt and pepper.
3. Put the pork on the rack in the refrigerator, uncovered for 24 hours and up to 48 hours. This process is known as dry brining.
4. Make the herb butter by whipping the softened unsalted butter in a stand mixer with the paddle attachment on high speed for 5 to 7 minutes or until it becomes light and fluffy.
5. Turn the speed to low and add in the garlic, thyme, rosemary, salt, and pepper until combined. Set it aside.
6. In a large 12” inch sauté pan with olive oil, heat it over high heat until it begins to smoke.
7. Place the pre-seasoned pork into the pan fat cap side down, turn the heat down to medium, and sear for 3-4 minutes or until well browned.
8. Give the pork a quarter turn and cook for 2 to 3 minutes or until well browned. Repeat the process on the direct other side until well browned.
9. Turn the pork to seared fat cap side up, turn the heat down to low and cook for 1 minute.
10. Add in ½ of the herb butter.
11. Once it’s melted, baste the pork with a large spoon for 3 to 4 minutes.
12. Place the pork on the middle rack in the oven at 300° and cook for 32-35 minutes or until it reaches an internal temperature of 130° to 135°. This will render a medium internal temperature.
13. Once it’s done cooking, set the pork on a plate or cutting board and rest for 15 minutes.
14. While it’s resting, drain half the fat from the pan and return the pan to a burner over medium heat.
15. Stir in the shallot and cook sauté for 2 to 3 minutes or until lightly browned.
16. Deglaze with the beef stock and cook over high heat for 2-4 minutes or until the amount of liquid is reduced by 2/3. It should be thicker, like gravy.
17. Finish by stirring in the mustard, dried cherries, 1 tablespoon of herb butter, salt, and pepper.
18. Slice the pork and serve with the sauce.