Pork Loin Roast is tender, juicy and flavorful, and includes an optional dijon cream sauce. It takes just 10 minutes of prep and it makes a special dinner that's worthy of any occasion!
Preheat the oven to 400 degrees. Combine the olive oil, cumin, coriander, garlic powder and thyme in a small bowl. Rub the mixture evenly on the pork loin on all sides and place on a rimmed baking sheet.
Bake the roast for 30 minutes or until browned, then reduce the temperature to 350 degrees and continue roasting another 30 minutes or so until a thermometer inserted into the center of the roast registers 145 degrees. Begin checking for doneness after 45 minutes to ensure that the roast does not over cook, and tent with foil if it begins to brown too quickly. Add 1/2 cup water to the pan if the juices begin to burn at any time.
Remove from heat, tent with foil and allow the roast to rest for a minimum of 10 minutes. Slice, serve and enjoy!
Prepare optional dijon cream sauce
Remove the roast from the pan and place on a cutting board. Pour the pan juices into a bowl or measuring cup.
Place the pan on the stove top over medium heat and add the vermouth. Deglaze the pan by scraping up the brown bits and cook until the liquid has reduced by half. Add the chicken stock and cream (if using) along with the reserved pan juices and cook until the sauce reaches the desired thickness, about 3-5 minutes, whisking often. The sauce should be thick enough to coat the back of a wooden spoon.
1/2 cup vermouth, 3/4 cup chicken stock, 1/2 cup heavy cream, 1 tablespoon dijon mustard
Remove the pan from heat and whisk in the dijon mustard, thyme and salt and pepper until combined. Serve over the sliced pork loin roast.
Pro tip: Allow the pork loin roast to come to room temperature for 30 - 60 minutes before cooking. This will ensure that it cooks more evenly.
Dry brine the pork loin roast up to 3 days in advance to make it even more juicy! Simply salt generously on all sides and leave uncovered in the refrigerator. Be sure to omit the salt from the spice blend when dry brining.
I used a half sheet pan for this recipe, but you can use a full size or even a large skillet if your roast is 3-4 lbs.
Customize this recipe with your favorite herbs, spices or rubs.
Leftover pork loin roast will keep in the refrigerator for up to 3 days.