Ingredients
3 garlic cloves, peeled 2 tablespoons fresh oregano leaves2 tablespoons fresh rosemary leaves2 tablespoons fresh thyme leaves1 tablespoon Dijon-style mustard1 teaspoon fresh lemon juice1¼ teaspoons kosher salt¼ teaspoon freshly ground black pepper1 3-pound pork loin, (previously brined if desired)
Preparation
1. Put the garlic, oregano, rosemary and thyme into the chopping cup. Select Speed 5 and pulse to roughly chop, about 8 to 10 times. Add mustard, lemon juice, salt and pepper. Process to fully combine ingredients, about 20 seconds.2. Rub pork loin with herb paste. Preheat oven to 425° F. (Allow pork to sit at room temperature while the oven heats up.)3. Roast pork until the internal temperature reaches 145°F, about 40 minutes. If you prefer well done, roast until the internal temperature reaches 155°F.4. Allow pork to rest for at least 10 minutes before slicing.5. Using the knife attachment on speed, slice the pork into even slices by keeping your hand steady and applying medium pressure to the meat in a downward motion.
