not entirely average, A yankee's guide to southern recipes

Tender and Juicy Herb Crusted Pork Loin

Jenny DeRemer

Herb-crusted pork loin roast is perfect for any occasion, tender and juicy, topped with a red wine reduction.

Let’s get started!

Cooking with wine enhances flavors, allowing the main ingredient to shine with fewer additions. A Spiced Old Vine Zinfandel transforms into an unforgettable glaze.

boneless pork tenderloin olive oil Dijon mustard whole grain Dijon mustard brown sugar fresh rosemary leaves fresh thyme leaves old vine Zinfandel wine fresh rosemary branch

Ingredients For Making This Tender and Juicy Herb Crusted Pork Loin 

Before Beginning


Preheat oven. Use a shallow roasting pan with a meat rack insert or an elongated baking dish with an insert.

Preparing the Crust


Mix both Dijons, brown sugar, minced rosemary, thyme leaves, black pepper, and salt in a small bowl.

Cook the Pork Loin


Rinse the meat under cold water. Pat dry with paper towels and rub with olive oil. Season generously with salt and pepper and let it sit for to reach room temperature.

Make a Zinfandel Reduction Sauce


In a medium saucepan over medium-high heat, combine Zinfandel and granulated sugar. Whisk constantly until sugar dissolves.



After resting, slice the roast into pieces. Arrange on a platter and garnish with fresh rosemary and thyme if desired. Drizzle and serve the rest in a gravy boat at the table.