• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Umami Days

Umami Days

Cooking in a house on a hill

  • Pick a meal
    • Breakfast
    • Lunch / Dinner
      • Appetizers
      • Salads
      • Soups
      • Main Courses
      • Side Dishes
      • Sweets
    • Snacks
  • Pick your protein
    • Chicken
    • Meat
    • Seafood
    • Eggs
    • Mushrooms
    • Tofu
    • Vegetables
  • Pick your carb
    • Rice & Grains
    • Noodles
    • Bread
  • Notes
    • Kitchen
    • Dining
    • Edible Garden
    • Food Tales
    • Sidebar
  • All recipes
    • By Meal
      • Breakfast
      • Lunch / Dinner
        • Appetizers
        • Salads
        • Soups
        • Main Courses
        • Side Dishes
        • Sweets
      • Snacks
    • By Main Protein
      • Chicken
      • Meat
      • Seafood
      • Eggs
      • Mushrooms
      • Tofu
      • Vegetables
    • By Carb
      • Rice & Grains
      • Noodles
      • Bread
  • Notes
    • Kitchen
    • Dining
    • Edible Garden
    • Food Tales
    • Sidebar
  • About
  • Privacy
  • Contact
You are here: Home / Meat / Roast pork loin with mustard and thyme

Roast pork loin with mustard and thyme

Roast pork loin smothered with mustard and fresh thyme is served with asparagus cooked in a special vinaigrette.

Herb-crusted roasted pork

Back when The Food Network was a new experience for us, we watched a lot of cooking shows, and Curtis Stone’s was among the ones we really liked.

That was a long, long time ago. When the cooking shows turned into reality shows, we gave up on The Food Network. Curtis Stone’s herb-crusted pork, however, remains a family favorite. My husband, Speedy, made this for lunch on a Sunday.

Browning pork in pan before roasting in the oven

It starts with browning a slab of pork loin (not tenderloin!) in olive oil. The meat is transferred to a baking dish, the oil in which it had browned is drizzled over it and the meat goes into a preheated oven where it cooks for 20 minutes.

Spreading mustard on roast pork then pressing chopped thyme into the mustard

The roast pork loin is laid on a cutting board, slathered with mustard and chopped thyme is patted on the entire surface. The pork is allowed to rest, covered loosely with a foil tent, while the asparaus side dish is prepared.

Making vinaigrette; sauteeing baby asparagus in pan

Baby asparagus is cooked shortly in olive oil, vinaigrette is drizzled in and the vegetables finish cooking in the liquid.

Note that when making the vinaigrette, you’re making a thin emulsion, same technique for making mayonnaise, but since the vinaigrette is added to the pan and then to the sliced meat later, a very thin mixture won’t really ruin your masterpiece.

Assembling roast pork and baby asparagus

The cooked asparagus is arranged on one side of a serving plate. The roast pork loin is cut into slices and laid beside the asparagus.

To serve the herb-crusted roast pork with baby asparagus, allow one to two slices of meat per person. Accompany each serving with a generous amount of asparagus. Spoon the liquids from the serving platter over the meat and asparagus.

Roast pork loin with mustard and thyme

Connie Veneracion
What makes this herb-crusted roast pork so tasty? The combination of the sour mustard and the sweet thyme leaves. And the incomparable flavor of the balsamic vinegar in the dressing. Amazing.
Herb-crusted roasted pork with asparagus in vinaigrette
Print Pin
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine International
Servings 6 people

Ingredients
  

  • 800 grams pork loin - with a thin layer of fat one one side (not tenderloin!)
  • 6 tablespoons extra virgin olive oil - divided
  • salt
  • pepper
  • 1 tablespoon dried rosemary leaves - or twice as much if using fresh
  • 2 to 3 tablespoons prepared mustard
  • 6 sprigs fresh thyme
  • 300 grams baby asparagus
  • 1 teaspoon finely chopped garlic
  • 3 tablespoons balsamic vinegar

Instructions
 

Roast the pork

  • Preheat the oven to 375F.
  • Rub the pork loin generously with salt and pepper.
  • Heat about two tablespoonfuls of olive oil in a pan, add the pork, fat side down, sprinkle with the rosemary, and cook until lightly browned. Roll the pork in the hot oil for even browning.
  • Transfer the pork to a rack set over a baking dish (to catch drippings).
  • Take the oil in the pan (with the rosemary) and brush all over the browned pork.
  • Roast in a preheated 375F oven for 20 minutes.
  • When the pork is almost done, strip the thyme leaves off the stalks and chop the leaves.
  • Take out the pork out of the oven and place on a cutting board.
  • Spread the mustard evenly all over the hot meat and press the thyme evenly into the mustard.
  • Cover the pork loosely with a foil tent and allow to rest.

Cook the asparagus

  • In a bowl, whisk together the garlic and balsamic vinegar.
  • Pour in the about 2 to 3 tablespoons of olive oil in a slow thin stream while whisking continuously.
  • Heat a tablespoonful or so of olive oil in a frying pan.
  • Add the baby asparagus in a single layer.
  • Cook, tossing or stirring lightly, to coat each spear with oil (baby asparagus will cook in five minutes or less; larger spears will cook in 10).
  • Drizzle a few tablespoonfuls of the vinaigrette and cook a few seconds longer.

Assemble the Roast pork loin with mustard and thyme, and baby asparagus

  • Transfer the asparagus, with the liquids, on one side of the serving platter.
  • Cut the roast pork into about ¾ inch slices.
  • Arrange the pork slices beside the asparagus.
  • Drizzle all the remaining vinaigrette all over the pork.

Notes

Based on a recipe by Curtis Stone.
Print Pin
Keyword Asparagus, Pork

More to enjoy!

Chorizo in red wine

Chorizo in red wine

Slow cooker beef stew served over rice

Slow cooker beef stew

Lechon con tokwa (crispy pork belly and tofu in spicy sweet sour sauce)

Lechon con tokwa

Bacon-wrapped kani (imitation crab sticks) with Japanese mayo

Bacon-wrapped kani

Mexican pork adobada in while bowl

Mexican-style pork adobada

Pepper Cheesesteak Sandwich

Pepper cheesesteak sandwich

Last updated on May 17, 2022 ♥ Meat, Lunch / Dinner, Main Courses

Sidebar

A cook’s diary

Sambal is Indonesian chili paste with countless variants

Chili, or a combination chilies, is the ingredient for sambal, the Indonesian chili paste or sauce which is either cooked or raw. Secondary ingredients vary. Garlic, ginger, shallot, scallions, shrimp paste, lime juice and palm sugar may be added to modify the flavor of sambal.

Sate / satay is not peanut sauce

Sate / satay is skewered meat. Not only chicken but just about any meat including organ meats. It’s Indonesian / Malaysian sate but known by other names across Southeast Asia. It is not the peanut sauce that is sometimes served with it.

How to extract tamarind juice

Around the world, tamarind is consumed as food in various ways. The fruit is made into candy or jam. The pressed juice can be made into cold drinks or it can be a souring agent for soups and stews.

umamidays.com
  • About
  • Recipes
  • Privacy
  • Contact

Umami Days is powered by Apple, Canon, coffee & crispy pork belly · Copyright © 2022 Connie Veneracion · All Rights Reserved