Roasted Pork Loin Roast

Roasted roast. It’s a roast that was roasted. I shouldn’t be writing at-all-ever.

pork loin roast

I’m also giving you a recipe that you won’t be able to exactly recreate because you can’t buy this spice. Unless you live in or near Richmond, VA and go to the South of the James farmer’s market at Forest Hill Park…in THAT case, yes.

It’s a mix of locally grown, dried herbs and salts. Lavender, rosemary, thyme, oregano, basil, lemongrass and sage! The last ingredient is LOVE…awwww! ***sticks finger down throat but then smiles***

spice mix

When the roasted roast was done and sufficiently rested, I sliced it and topped it with the onions and pan drippings.

pork loin roast

Roasted Pork Loin Roast

  • a 1.75-2 lb. pork loin roast
  • 2 teaspoons of a dried herbs mix (lavender, rosemary, thyme, oregano, basil, sage, lemongrass, Himalayan pink salt and sea salt)
  • 1/2 cup white wine (I used Pinot Grigio)
  • 2 tablespoons EVOO
  • 1 medium to large onion, halved and sliced


  • Preheat oven to 350 degree. Salt and pepper the roast on all sides. Heat a large oven proof saute pan over medium to medium-high heat. Add EVOO and pork roast. Once it’s seared to a nice golden brown on one side flip it over and add the onions and wine. Sprinkle the dried herbs all over the pork and the onions. Bake for about 30 minutes or until the internal temp reaches about 145 degrees. Let rest 10 minutes before slicing.

Pork with Mustard Tarragon Sauce

We’re having a quiet Friday night. Travis napped on the couch while I cooked. Now we have eaten and he’s on our balcony playing his guitar while I lay on the sofa, watch a movie and blog. Dinner was great and I love Bon Appetit for another hit recipe!

The finished mustard tarragon sauce.

Pork Loin with Mustard Tarragon Sauce served with steamed spinach and some crusty sourdough bread.

Pork with Mustard Tarragon Sauce

Slightly Adapted from Bon Appetit


  • 1 – 2 pound package pork loin (with 2 loins it in)
  • 1 1/2 tablespoons butter
  • 1/3 cup finely chopped shallot
  • 1/3 cup dry vermouth
  • 2 tablespoons whole grain dijon mustard
  • 1/2 cup fat free half and half
  • 2 1/2 tablespoons chopped fresh tarragon
  • kosher salt and freshly ground pepper


  • Heat oven to 375 degree. Sprinkle pork with salt and pepper. Place pork in an oven proof dish lined with foil, slice 1 tablespoon on the butter in half and place it on top of the pork loin. Cook for 30-40 minutes are until desired doneness.
  • Meanwhile, add remaining butter in non-stick skillet over medium heat and add shallot and salt and pepper. Cook for one minute and add vermouth and dijon and bring to a simmer. Add cream and 1 1/2 tablespoons of the tarragon. Simmer until slightly thickened, stirring often, about 3 minutes.
  • Once sauce is done take pork out of the oven and add 2 tablespoons of it over the top of each loin (or just enough to barely cover the top). Continue to cook pork until done. Serve with remaining sauce poured over the top of the sliced pork loin and sprinkle with remaining tarragon.