Herb-Crusted Pork Loin

1. Stage

Preheat the oven to 350°F. In a small bowl, stir together the ground mustard, lemon-herb seasoning, salt and pepper. Rub the mixture over the pork loin. Editor’s Tip: If you're up for an extra step, truss the pork loin with butcher's twine. This creates a uniform shape so the roast cooks more evenly.

2. Stage

In a large skillet, brown the pork loin in 2 tablespoons of the olive oil.

3. Stage

Place the pork loin, fat side up, on a rack in a shallow roasting pan. Brush the top of the meat with mustard. Stir together the bread crumbs, Parmesan, basil, thyme, rosemary, garlic and remaining olive oil in a small bowl. Press the bread crumb coating evenly onto the pork loin. Editor’s Tip: Don’t have a roasting pan with a rack? Layer the bottom of a 13×9-inch dish with coarsely chopped veggies like onions, carrots and celery. Then, simply place the pork loin on top. The veggies will cook gently and add to the flavorful pan sauce.

4. Stage

Bake the pork loin, uncovered, for 1 hour and 30 minutes to 1 hour and 45 minutes, until a thermometer inserted into the thickest portion of the meat reads 145°. Transfer the pork loin to a warm serving platter. Let the meat stand for 15 minutes before slicing. Editor’s Tip: Bone-in pork loin roasts take longer to cook than boneless roasts. If you use a boneless roast, pay attention to the internal temperature, and adjust the cook time as needed.

5. Stage

Stir the wine into the roasting pan, scraping to loosen any browned bits. Pour the mixture into a small saucepan, and bring it to a boil over medium-high heat. Cook until reduced by half. Serve the reduced wine sauce with the sliced pork.