Herb Crusted Pork Loin with Zinfandel Reduction

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.

My tender and juicy Herb Crusted Pork Loin with Zinfandel Reduction is brimming with both savory and sweet notes and rich with fall flavor!

During preparation, an otherwise nondescript pork tenderloin is rubbed with an herb-sugar-Dijon ‘paste’ which forms a sweet and sticky crust while roasting. The result is a delicious, anything but nondescript, pork roast dish sure to please!

And for serving, a spiced old vine Zin morphs into to an intoxicating glaze you’ll soon not forget. Until you’ve prepared reduction sauces, knowing what you’ve been missing is next to impossible.

One level cup boils down to mere tablespoons of plummy magic. If you are unable to source an old vine Zinfandel, a lively red wine or sweet port wine will also work.

Cooking with wine is rewarding, in that dishes require fewer ingredients for the main ingredient to shine. Both Zinfandel and fragrant herbs are the heavy lifters in boneless pork sirloin roast. This method will also work well with different cuts of meat and different cuts of pork such as tomahawk pork chops and thick-cut veal chops.

All images and text ©Jenny DeRemer for Not Entirely Average, LLC

What Are The Best Herbs for Crusting?

So, the Zinfandel is a given, but what about the herbs? The herbs that are best to use for an herb crusted pork dish are rosemary and thyme.

Together with two types of Dijon mustard, brown sugar, and black pepper, these few ingredients are enough to perfectly season your boneless pork roast. If you would like to build onto the fresh herbs, consider adding minced fresh sage or a few shakes of your favorite dried herbs, however fresh rosemary and fresh thyme are integral.

Equipment Needed

In addition to a small bowl in which to prepare the herb crust mixture, you will need a sharp kitchen knife and cutting board for mincing the herbs. If you prefer to mince the herbs in a small food processor, you will certainly shave some time off prep. I recommend mixing everything with a wooden spoon.

You will also need a roasting pan with a meat rack insert or an elongated baking dish and an insert on which the roast rests, an instant-read thermometer or old school meat thermometer, and a small saucepan for reducing the zinfandel.

Temperature and Time Considerations

When the internal temperature of the pork reaches 145°F in the thickest part of the meat, it’s fully cooked. Depending on the cut, the weight, and how thick it is, this could take anywhere from 45 minutes to 90 minutes.

Following the oven time, the piece of meat should be wrapped in aluminum foil and allowed to rest for several minutes to allow the juices to redistribute. I allow 15-20 minutes for this, tightly double-wrapped.

Allow your self time when preparing this dish so you can perfectly time it with guests arriving or other recipes you need to prepare. The meat can always be kept warm on a serving platter in a hot oven or re-warmed in an oven proof skillet.

How to Make Pork Loin with Red Wine Reduction

Before Beginning

Preheat oven to 400°F. Assemble a shallow roasting pan with a meat rack insert. Alternatively, use an elongated baking dish with an insert.

If you plan to assemble a later gravy from the bottom of the pan drippings, add 1/2-cup of slightly warmed ham or chicken stock into the bottom of the roasting pan. If not planning gravy, add 1/2-cup of tepid water to be discarded after the roast.

NOTE: pan dripping gravy or au jus needn’t be made the same day; see my method for a delicious and gluten-free au jus gravy from drippings and consider freezing the drippings from this recipe for future use.

Tear at least one sheet of aluminum foil sizeable enough to wrap the pork roast in once it’s finished cooking. Set all aside.

Preparing the Crust

In a small mixing bowl, combine both Dijons, brown sugar, 2 tablespoons of fresh minced rosemary, 2 tablespoons of fresh thyme leaves, several cracks of black pepper, and a hefty pinch of Kosher salt.

The mixture will be somewhat runny and this is correct. If you are concerned the herbs will drip off during the roast, baste first with pan juices then add an additional teaspoon of each to the top of the meat during the final 10-minutes of oven time.

Cook the Pork Loin

Rinse the meat under cold running water. Place roast atop a sheet or sheets of paper towel to drain and pat dry.

Rub a tablespoon of olive oil all over the meat including the ends. Season roast liberally with salt and black pepper and let stand for 15 minutes, as this will also allow the roast to come to room temperature.

Pat the pork with the crust mixture on all sides packing it as best you can. Place pork on the roasting rack (fat side up if it has a cap) and place the roasting pan on the center rack in the preheated oven.

Roast until pork registers 145°F in the thickest part and springs back upon touch. The cooking time will range, but for a 4-pound roast, plan on 55 minutes to 1 hour 15 minutes.

Make a Zinfandel Reduction Sauce

In a medium saucepan over medium-high heat to start, add the Zinfandel and the granulated sugar. Whisk constantly to dissolve the sugar.

Once the mixture comes to a low boil, reduce to medium heat. Toss in the rosemary branch and reduce the liquid by 3/4 or until it coats the back of a spoon, about 15 to 18-minutes. Keep warm on a rear burner.

Assembly

When the roast is done resting, unwrap and slice into 1/2-inch-thick pieces. Arrange on a meat platter and garnish with sprigs of fresh rosemary and thyme if desired. Drizzle lightly with a tablespoon of the reduction and offer the remaining reduction in a gravy boat passed tableside.

What Sides Go Best With Herb Crusted Pork?

If you’re needing serving suggestions for this pork roast recipe, I highly recommend a Mac and Cheese. Creamy ribbons of savory cheese sauce blanketing every al dente noodle compliments every aspect of this pork recipe.

Green beans flavored with pecans and brown butter, or an easy corn pudding are great choices also.

Modifying the Norm to Make It Not Entirely Average

• Add a tablespoon of pure maple syrup to the crust mixture and apply to the tops of seasoned pork chops. Allow to marinate 1 hour in a baking dish, then bake for a maple-infused variation on this method.
• Substitute a tablespoon of molasses in lieu of the brown sugar in the crust mixture and coax caramelization during the roast.
• Skip the Zinfandel glaze and make an easy gravy or au jus from the pan drippings and spoon over the roast before serving.

Pairings

White wines with a touch of juiciness, such as Riesling, Chardonnay, or Pinot Blanc, work fantastic with both pork AND the fresh rosemary. If you are leaning toward a red, choose lighter-bodied but juicy red wines to accompany your Pork Tenderloin, such as Beaujolais or Côtes du Rhône.