Adrienne Boswell Recipe

Roast Pork Loin with Balsamic Mustard Rub

By Adrienne Boswell arbpen

Recipe Rating:
Prep Time:
Cook Time:
Cooking Method:

Adrienne's Story

I made this for Memorial Day, and it disappeared. The meat is moist and melt in your mouth tender. This roast does just fine in a cast iron skillet browned on top of the stove, and finished in the oven.

Blue Ribbon Recipe

Notes from the Test Kitchen:
The seasoning in this recipe is a perfect blend. Spicy and flavorful, hearty and super satisfying... Enjoy!


2 Tbsp
balsamic vinegar
1 Tbsp
olive oil, extra virgin
1 Tbsp
zatarain's or other creole mustard
1/2 tsp
thyme, dried
1 tsp
garlic powder
1 tsp
onion powder
1 tsp
1 1/2 lb
pork loin roast

About this Recipe

Course/Dish: Pork, Roasts, Steaks and Chops
Main Ingredient: Pork
Regional Style: Italian

You May Also Like:



Feb 9, 2015 - Bobby Webb shared this recipe with discussion group: "HOW'S YOUR WEATHER".
Carol Harpel Kitzer
Aug 2, 2014
April - Adrienne hasn't made a comment since Jan. 2012!!
I suggest when you buy your loin, follow their roasting instructions as to temp. and time per pound.
Good luck.
April DuBose MrsDuBosey
Aug 2, 2014
This sounds delicious! What temperature would you suggest I set the oven to for cooking inside?
connie andon favouritehobby
Oct 26, 2013
If roast is cooked in the oven, what temp should I use & how long /lb.?Connie
Wendy Proctor granmacook
Mar 29, 2013
My soon to be daughter-in-law has us hooked on balsamic we made this wonderful pork dish last Sunday for dinner since our son & his fiance were coming for dinner. Everyone loved it! I did substitute horseradish mustard for the creole mustard because I didn't have the creole mustard on hand and did a pork roast instead of the pork loin. Thank you for posting this recipe.