Marinade Ingredients:

• 3 tablespoons Dijon mustard
• 3 tablespoons honey
• 1 tablespoon fresh mint, washed & finely chopped
• 1 tablespoon fresh basil, washed & finely chopped
• 1 1/2 teaspoons fresh rosemary, washed & finely chopped
• 4 garlic cloves, minced
• 1/4 cup white wine (whatever varietal you prefer)
• 1 teaspoon Spanish paprika
• Kosher salt & freshly cracked black pepper, to taste
• 2 tablespoons olive oil
• 2 lb pork loin roast

Optional: Quick Mustard / Apple Pan Sauce:

• 2 tablespoons olive oil
• 1/2 onion, diced
• 1 apple (your favorite), diced
• 2 garlic cloves, minced
• Reserved cooked pork marinade*
• 1 cup white wine (again, your preference)
• 1 cup chicken broth
• Kosher salt & freshly cracked black pepper, to taste
• 1/4 cup cream

1. In a large bowl or Ziploc bag, combine all of the marinade ingredients, making sure that the pork loin is coated well with the marinade.
2. Place it in the refrigerator for an hour (and up to 8 hours).
3. Remove the pork and allow it to rest for 15 minutes so that it will be nearer to room temperature when you put it in the oven.
4. Preheat oven to 350°. Meanwhile, in a large skillet add the olive oil and heat to med-high heat. Once the pan is hot, sear the pork loin for about a minute per side, or until a brown crust starts to form on the outside of the pork - this effectively locks in the juices and ensures that it will be juicy & tender when done roasting.
5. Place the seared pork in a roasting pan & roast in the oven for 40-45 minutes, or until an inserted meat thermometer reads 155-160° internal temperature. (Leftover marinade can be saved to make a pan sauce that can be poured over the pork.*)
6. Remove the pork loin from the oven and allow it to rest 5-10 minutes before slicing - this allows the meat juices to soak into the meat & not get lost on the carving board.

Quick Mustard / Apple Pan Sauce:

1. Pour 2 tablespoons of olive oil into a skillet (optionally, you can use the roasting pan you just used; this would allow the roasted-on ingredients to contribute even more flavor to your sauce (see Deglazing, below)). Turn heat to medium; when hot, add 1/2 diced onion, 1 diced apple, and 2 minced garlic cloves. Sauté for 3-5 min or until onion & apple become tender.
2. Deglaze** the skillet with the reserved cooked marinade, 1 cup of white wine, 1 cup of chicken broth, and salt & freshly cracked black pepper, to taste. Allow the sauce to reduce for about 5 minutes. Add cream and stir well; taste and check your seasoning.
3. Spoon atop the pork loin and enjoy!

**Deglazing is where you add liquids to a pot or skillet you've already used in order to remove from the surface any cooked-on deliciousness that you want incorporated into whatever it is that you're making - in this case, the sauce will be tastier if you take the time to access & mix in the flavors of the apple, onion & garlic (or that much more tasty should you reuse the pan that was used to roast the pork).