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Roast Pork Loin with Dijon Mustard and Thyme Recipe – How to Make it in 9 Simple Steps

Baking up juicy and tender, our recipe for Roast Pork Loin with Dijon Mustard and Thyme is a tasty recipe to serve to your family or to guests. This recipe is wonderful because it is not terribly fussy. Just prepare the marinade, soak the meat, and then bake it..

This is a freshly cooked roast pork loin sliced and garnished with herbs.

Cooked properly, roasted pork loin is juicy and tender. The flavor is delicious, and the texture is perfect. Our recipe for Roast Pork Loin with Dijon Mustard and Thyme gives you a wonderful marinade for the meat. While there are some strongly flavored ingredients, like the garlic, mustard, and balsamic vinegar, overall, these flavors do not overpower the dish. They are subtle, accenting the natural savoriness of the pork.

This is a freshly cooked roast pork loin sliced and garnished with herbs.

Roast Pork Loin with Dijon Mustard and Thyme Recipe

April Freeman
Roast pork is juicy, succulent, and delicious. However, sometimes it can seem intimidating to create a tasty pork roast in your own kitchen. Yet, it is not impossible. If you are looking for a surefire recipe for Roasted Pork Loin, this one is definitely one to keep on hand.
Prep Time 5 mins
Baking Time 1 hr
Total Time 1 hr 5 mins
Cuisine American
Servings 6 Servings


  • Small bowl
  • Medium-Sized Bowl
  • Baking Pan
  • Meat thermometer


  • 1 pc Boneless Pork Sirloin Roast 2 to 2.5 lbs
  • 2 teaspoons Minced Garlic 4 whole cloves
  • 3 tbsp Balsamic Vinegar
  • 2 tbsp Dijon Mustard
  • 1 tbsp Olive Oil
  • 1 tbsp Salt
  • ¼ teaspoon Black Pepper
  • 1 tbsp Chopped Fresh Thyme
  • 1 teaspoon Dried Basil


  • Remove the pork loin from its wrappings, rinse it lightly, and pat it dry with paper towels. 
  • In a small bowl, stir together the garlic, balsamic vinegar, Dijon mustard, olive oil, salt, pepper, thyme, and basil. 
    The ingredients for the marinade are mixed in a small glass bowl.
  • Put the pork loin in a medium-sized bowl and pour the sauce over it. Turn the meat so that it is covered all over in the sauce. Cover the bowl lightly with plastic wrap and let the meat sit out on the counter for about half an hour. Not only does this allow the meat to absorb the flavors, it will also allow the meat to come to room temperature which will help it cook more evenly.
    The meat is soaked in the sauce in a medium-sized bowl.
  • After about 20 minutes, turn your oven on to preheat to 350 degrees. 
  • Ten minutes later, prepare a baking pan by lightly spraying it with cooking spray. Add the meat, pouring any additional sauce over the meat in the pan.
  • Place the baking pan into the oven and bake it for about 45 to 60 minutes.
  • At 45 minutes, you should use a meat thermometer to check the internal temperature. You are aiming for 145 degrees. If it isn’t done, return it to the oven for another 15 minutes.
  • When the meat is done, cover it lightly with aluminum foil. Place it on the stovetop and let it rest for about 15 minutes. 
  • Slice the meat and serve it warm.


Like bone in chicken, pork can be one of those kinds of meat that many are afraid to prepare. Fears of food poisoning can cause home cooks to hesitate before tossing a pork loin in their grocery carts. Alternatively, other home cooks buy the meat, but to ensure that they have fully cooked the dish, they may go to the opposite extreme. Their roast pork is tough and dry. This meat is fully cooked and won’t make anyone sick, but it is quite likely that nobody enjoys it very much either 
Neither of these extremes are necessary. You can cook a tasty roast pork dish without drying it out or worrying about doneness. The key to doing this is to have an inexpensive kitchen gadget on hand–the meat thermometer. A decent meat thermometer will cost you less than $5 at your local discount store but will last for years if you take care of it. Additionally, you will have the peace of mind of knowing that your meat is fully cooked without drying it out. Think of it this way–have you ever had to throw out inedible meat because it was overcooked? Even worse, did you ever undercook something and suffer from mild food poisoning? Having a reliable meat thermometer can prevent both extremes. 
This recipe is simple as well as tasty. Just stir up the marinade ingredients and pour it over the meat, rotating the roast around so that all surfaces are coated in it. Then, set it aside for about half an hour. You don’t even need to pop it back in the fridge for this time. It will be fine on the counter. In fact, it’s actually better for the meat to come to room temperature before you put it in the oven. Meat that is chilled right up until it goes into the oven will not roast as evenly as meat that is at room temperature before roasting. 
At the end of the baking time, cover the meat and let it sit on the stove for about 15 minutes before you try to slice and serve the pork loin. This allows the juices to reabsorb into the meat. If you cut the meat before it has had a chance to “rest” you will lose more of the flavorful juices when you cut it. It will not be as juicy, succulent, and flavorful if you slice it too quickly. 
One great thing about this recipe is that it takes very little preparation time. While you do have to get everything mixed and set up about an hour and a half before you want to eat it, once the meat is in the oven, most of the work is done. The oven works the rest of the magic in roasting the meat. You can move on to preparing other side dishes, or you can just pull out a bagged salad and some brown and serve rolls after which you can just sit on the sofa with your feet up. 
Keyword Dinner, Recipe, Roast Pork Loin with Dijon Mustard and Thyme

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