French Herb-Roasted Pork Loin with Mustard and Garlic

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A succulent pork loin roasted with a fragrant blend of mustard, garlic, and fresh herbs, capturing classic French flavors. This French recipe, ready in about 90 minutes, pairs pork loin roast, Dijon mustard, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 75 min Serves 6 French cuisine 390 cal/serving

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Ingredients

3 pounds pork loin roast
3 tablespoons Dijon mustard
5, minced garlic cloves
2 teaspoons, chopped fresh rosemary
2 teaspoons, chopped fresh thyme
2 tablespoons olive oil
1 1/2 teaspoons salt
1 teaspoon black pepper

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Instructions

Step 1: Preheat oven to 375°F. In a small bowl, combine 3 tablespoons Dijon mustard, 5 minced garlic cloves, 2 teaspoons chopped fresh rosemary, 2 teaspoons chopped fresh thyme, 2 tablespoons olive oil, 1 1/2 teaspoons salt, and 1 teaspoon black pepper to create a herb paste.
Step 2: Pat dry 3 pounds pork loin roast and rub the mustard-herb mixture evenly all over the surface.
Step 3: Place the pork loin on a roasting rack in a shallow pan and roast in the preheated oven for 1 hour and 15 minutes, or until an internal temperature of 145°F is reached.
Step 4: Remove from oven and tent loosely with foil. Let rest for 15 minutes before slicing to allow juices to redistribute and ensure tender, flavorful meat.