Slow-Roasted Pork Loin with Mustard and Rosemary

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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Juicy pork loin slow-roasted with a fragrant mustard and rosemary crust, resulting in a tender interior and flavorful crust. This Mediterranean-inspired pork recipe, ready in about 135 minutes, pairs pork loin roast, trimmed, Dijon mustard, fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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: 120 min Serves 6 Mediterranean cuisine 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F (150°C). In a small bowl, combine 3 tablespoons Dijon mustard, 2 tablespoons chopped fresh rosemary, 3 minced garlic cloves, 2 tablespoons olive oil, 1 1/2 teaspoons kosher salt, and 1 teaspoon black pepper to form a paste.
  2. Step 2: Pat dry 3 pounds of trimmed pork loin roast with paper towels, then rub the mustard-rosemary paste evenly all over the surface.
  3. Step 3: Place the pork loin on a rack set inside a roasting pan and roast in the preheated oven for 1 1/2 to 2 hours, or until the internal temperature reaches 145°F for medium doneness.
  4. Step 4: Remove the roast from the oven, tent loosely with foil, and let rest for 15 minutes before slicing to allow juices to redistribute.
  5. Step 5: Slice into 1/2-inch thick pieces and serve with pan juices or your favorite sides.

Frequently asked questions

How long does Slow-Roasted Pork Loin with Mustard and Rosemary take to make?

Total time is about 135 minutes (15 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Roasted Pork Loin with Mustard and Rosemary?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork loin roast, trimmed from drying out.

Can I substitute ingredients in Slow-Roasted Pork Loin with Mustard and Rosemary?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Roasted Pork Loin with Mustard and Rosemary for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Roasted Pork Loin with Mustard and Rosemary?

Mediterranean pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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