Monday, December 7, 2015

Rosemary & Honey Crusted Pork Loin

The word "crusted" doesn't delight the senses in the same way that the words "bubbly" or "juicy" or "savory" do.

I am bound and determined to change that.

I love cooking pork loin. tenderloin, center loin. This delicious section of pork can be pulled, baked, medallion-ed and, yes, crusted.

A crusted pork loin is not only easy to prepare and delicious to eat, but it presents beautifully! This particular recipe with the rosemary crust makes for a beautiful green presentation, why not garnish with some sauteed red apples and rice around the holidays for a festive Sunday meal?

prepare to change the way you think of the word "crusted"

Rosemary Honey Crusted Pork Loin (serves 4)


  • 1 boneless pork top loin (approx 1.5 - 2lb)
  • 2 tbsp dried rosemary
  • 1/2 tbsp thyme
  • 1 tbsp olive oil
  • 3 tbsp honey
  • 1 tsp salt
  • 3 cloves garlic, diced
  • 1/4 cup apple cider
  • 1/4 cup water
  • 1/4 cup white wine

1) Pre heat your oven to 350F

2) In a small bowl, mix together your rosemary, thyme, olive oil, honey, salt and garlic. This mixture should be quite thick and easy to work with using your hands. Adjust to taste (you may want more honey sweetness).

3) Place your pork loin on a plate, take your crust-mix and coat all sides of the pork. Try to cover as much of the surface as possible (feel free to go lighter on the "bottom" and heavier on the "top").

4) Pour your apple cider, water and wine into a clear baking dish, and then place your pork in the dish. Bake for approx. 55 minutes, or until pork reaches an internal temperature of 145F when stuck with a meat thermometer. You may need a little less or more time depending on your oven.

5) When ready, remove your meat from the oven and tent under tin foil for about 10 minutes. The drippings and leftover water can be used to make a thin gravy. When your meat is done, cut into medallions and serve (ideally with apples or apple sauce!)