Juicy pork loin with a simple garlic, mustard, and rosemary crust. It takes only minutes to prepare, goes straight into the oven, and lets its own roasting juices do the rest. An easy centerpiece for lunch, dinner, or guests without turning a roast into a kitchen project.
Heat the oven to 200°C. Pat the pork loin very dry with paper towels. Finely chop the garlic and rosemary, then mix them with the mustard, olive oil, salt, and pepper to make a paste. Rub it over the entire loin, including the ends, until covered with a thin, even layer of seasoning.
Place the pork on a baking tray, uncovered and without adding liquid. Roast for 40 to 45 minutes, until the surface is deeply browned and a thermometer inserted into the thickest part reads
Turn what you find into an experience you can actually bring to your kitchen.
Remove the pork from the oven, tent it loosely with foil, and rest for 10 minutes. Slice into pieces about 1.5 cm thick and spoon any juices from the tray over the meat. It should look juicy when sliced, firm yet tender, with the aromatic crust still well attached. And that's it! Garlic, mustard, rosemary, and a thermometer; everything else was administrative paperwork 😌
