Please see post for more recipe details.The recipe below if for a pork tenderloin, which is usually smaller than a pork loin. If you want to cook a pork loin, we have the recipe linked in the write up. Or you can increase the cooking time for your loin. If you are unsure on how long to cook your particular roast, cook the pork until it reaches an internal temperature of 145°F in its thickest part. The higher the temperature, the drier the loin will be, so don't go past 145°F too much if possible.
2pound(910g) pork tenderloin roast
2Tablespoons(30ml) vegetable oil
1teaspoon(5ml) yellow mustard
2Tablespoons(30ml) Worcestershire sauce
1tablespoon(15ml) dried herb mix ( basil, oregano and/or thyme)
Rinse and pat dry pork tenderloin, and then season with salt and pepper.
Heat a large oven-safe skillet on medium-high heat. Add oil and heat for about 1 minute. Sear the pork loin on all sides until a crust forms, about 1 minute per side. Remove pork from the pan and set it aside.
Turn off heat and remove pan from the heat. In same hot pan add butter, garlic, Worcestershire sauce, and mustard. Stir the sauce until the butter is completely melted.
Coat the pork tenderloin with dried herbs by patting it onto the loin. Place the pork back in the skillet and spoon some sauce over the pork loin.
Cover the pork tenderloin with foil and roast for 30 minutes. Remove foil, spoon some more sauce over the loin and cook for about another 30 minutes or until the loin interior temperature reaches about 145°F.
Remove pork from oven and cover it with foil to let it rest for about 15 minutes. Slice thin and serve hot.