This recipe offers a succulent pork loin infused with aromatic herbs and served with a tangy berry glaze.
Preheat your oven to 475°F (245°C).
Ensure the oven is fully preheated before placing the pork loin inside for even cooking.
Pierce the top of the pork loin with a sharp knife to create small slits.
Make the slits evenly spaced to allow the garlic to infuse the meat thoroughly.
Insert slivers of garlic into the slits.
Use fresh garlic for the best flavor.
Mix Dijon mustard, thyme, parsley, salt, and black pepper to form a paste.
Adjust the seasoning to your taste preference.
Rub the paste all over the pork loin.
Ensure the paste covers the entire surface for maximum flavor.
Place the pork loin on a rack in a roasting pan and roast for 30 minutes.
Using a rack allows heat to circulate evenly around the meat.
Remove the pork loin from the oven and let it rest for 30 minutes.
Resting the meat helps retain its juices and ensures tenderness.
Reduce the oven temperature to 325°F (165°C).
Lowering the temperature prevents overcooking during the second roasting phase.
Return the pork loin to the oven and bake until the internal temperature reaches 145°F (63°C), about 30-45 minutes.
Use a meat thermometer to check the internal temperature accurately.
While the pork loin is resting, heat the berry jam in a small saucepan over medium heat.
Stir the jam frequently to prevent it from burning.
Whisk in red wine vinegar and black pepper until smooth.
Taste the glaze and adjust the seasoning if needed.
Slice the pork loin thinly and drizzle with the berry glaze before serving.
Arrange the slices neatly for an appealing presentation.
