Dijon and Herb Crusted Pork Loin

This was the main dish we made (OK we watched it being made) at our Chopping Block class.  It was delicious and if it ever gets warm enough here to grow things outside, I'll have fresh herbs.  The jury is out about it ever getting warm enough.  :(  Of course, it's awesome to have the oven going when it's this cold.

2 tbsp. grapeseed oil
1 2-2 1/2 pound pork loin
salt and pepper to taste
1/2 C. Dijon mustard
2 tbsp. extra virgin olive oil
4 roasted garlic cloves, minced
1 tbsp. fresh thyme, rough chopped
1 tbsp. fresh rosemary, rough chopped

Preheat the oven to 350 degrees.

Heat a saute pan over medium high heat and add the oil.

Season the pork loin with salt and pepper to taste and sear all sides to a deep golden brown, 2 to 3 minutes per side.  Place on a roasting rack set in a roasting pan.  Save the saute pan to prepare the sauce.

To prepare the mustard glaze, mix together the Dijon, olive oil, roasted garlic, thyme and rosemary in a small bowl.

Brush the seared pork loin with the mustard glaze and roast until the internal temperature reaches 135 to 140 degrees.

Remove the pork from the oven and set it on a cutting board with a juice groove.  Allow it to rest for about 10 minutes.

Cut the loin into 1/2 inch slices and serve with Sauce Robert and Aged Cheddar and Potato Au Gratin (recipes to follow).