Rosemary Dijon Pork Loin

Carol Davis


This is so tasty and easy. I like easy. It smells so good while it's cooking!


☆☆☆☆☆ 0 votes

15 Min
1 Hr 20 Min


  • 1 1/2 lb
    boneless pork tender loin
  • 2 Tbsp
    dijon mustard
  • 2 Tbsp
    chopped red onion
  • 2 tsp
    kosher salt
  • 1/2 tsp
    freshly ground black pepper
  • 1 clove
    garlic, minced
  • 2 Tbsp
    coarsely chopped rosemary leaves, plus few sprigs for garnish

How to Make Rosemary Dijon Pork Loin


  1. Preheat oven to 350.
    Trim any excess fat from the pork loin, leaving a thin-layer of fat over the top.
  2. Evenly rub the entire pork loin with the Dijon mustard followed by the onion, salt, pepper, and garlic. Make sure to really rub in the spices, and them sprinkle the rosemary evenly all over the top.
  3. Place the pork in a roasting pan lined with a rack and roast for 20 minutes. Reduce the temperature to 350, and continue roasting until a meat thermometer inserted in the thickest part reads 145 degrees, about 1 hour or so more.
  4. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes. Slice pork and arrange on a platter garnished with rosemary sprigs.

Printable Recipe Card

About Rosemary Dijon Pork Loin

Course/Dish: Roasts
Main Ingredient: Pork
Regional Style: American

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