Slow Roasted Boneless Pork Loin with Mustard

This moist and tender baked boneless pork loin roast is foolproof thanks to my herby mustard glaze. It’s elegant enough to serve on Easter or Christmas, but also also easy enough to slow roast for a weeknight dinner centerpiece. It’s gluten-free, dairy-free and can be low FODMAP without the garlic!

oven baked boneless pork loin roast with mustard sauce sliced on platter

Growing up mostly celebrating Jewish holidays, I didn’t really have many occasions to make a big pork roast for a crowd. But my mother would sometimes for special occasions like birthdays or winter long weekends make a French-inspired baked pork loin smothered in Dijon mustard, woody herbs and simmered on top of a pile of perfect flageolet beans.

boneless pork loin roast on a baking sheet scored
rosemary and sage on marble

For Christmas this past year, I decided to take a page out of her book and make this mustard herb boneless pork loin roast for my in-laws. To say it was a hit is an understatement and the leftovers were perfect to enjoy in the days after the holiday when no one felt like cooking.

The Best Way to Slow Roast a Pork Loin

What You Need to Slow Roast a Boneless Pork Loin

Contrary to what many people believe, you don’t need a roasting pan for most large proteins (turkey included!). When I remade this boneless pork loin roast, I simply used a sheet pan instead of the beautiful roasting pan with rack that my mother-in-law owned for the occasion.

For this recipe, you begin with a higher oven temperature to render some of the fat and then turn the temperature down to 300 degrees. It’s not hot enough to make direct contact with a pan much of an issue, and the higher temp isn’t really maintained for long enough for the pork to get too charred on the bottom. That’s the beauty of the slow roasting technique! The downside is it take an hour.

Whichever pan you use, make sure to add parchment paper on the bottom because it makes pouring the juices over the finished baked pork loin a little easier.

herb and mustard pork glaze
boneless pork loin roast on a baking sheet with mustard glaze on top
oven baked boneless pork loin roast on a baking sheet with mustard sauce
sliced boneless pork loin roast on a platter

Making this Pork Loin Roast in Advance

I always prefer to marinate my pork overnight (like in this teriyaki pork tenderloin recipe), even if it’s just with salt and olive oil. The meat will always end up more tender and moist.

But if you don’t have time, the quick and dirty version would be to just let it sit in the salt, olive oil and garlic for the time it takes for your oven to preheat, then add the glaze before it goes in the oven.

For this boneless pork loin recipe, I start the meat off with just the garlic and salt. But if you wanted to cut down on your time the day of, you could in theory marinate the meat in the whole mustard mixture. There will just be less of it that ends up on the final pork loin.

To that end, you can double the sauce and serve some on the side with the pork! Other sauces that work well is this gluten-free gravy and this low FODMAP salad dressing—I know that might sound weird, but you’ll love the punchy acid and how it offsets the rich pork. Here are some other gluten-free sauce ideas for serving, but rest assured the pork is plenty flavorful on its own.

Spoon holding sauce over sliced baked pork loin on a platter.

Using Pork Tenderloin Instead of Boneless Pork Loin

To cut down on your cook time, or make this a little more accessible for a smaller weeknight dinner you can easily make this pork loin roast with a tenderloin.

For a tenderloin, you can pre-marinade or skip that step and simply coast two tenderloins with the mustard herb mixture on a baking sheet. Bake in the oven at 450 degrees F for 20 minutes for medium-rare. This is clearly the quick, not slow roasted option!

If you’re going the the tenderloin route, check out this pork loin marinade as another option.

Spoon holding sauce for baked pork loin with Dijon sliced on a platter.

Looking for more stand out meaty main courses for a crowd? Don’t miss my best brisket recipe, oven-baked ribs, or gluten-free chicken pot pie!

Read on for this easy boneless pork loin roast that is gluten-free, dairy-free and renders tender, juicy meat every time!

With health and hedonism,

Phoebe


Baked boneless pork loin with herby mustard glaze on a platter with sliced on a plate.

Slow Roasted Boneless Pork Loin with Mustard

This moist and tender baked boneless pork loin is foolproof thanks to my herby mustard glaze. Whether you’re serving this easy roast on Easter or Christmas, it’s the perfect holiday centerpiece. This recipe is gluten-free, dairy-free and low FODMAP if you omit the garlic.

Course Main Course

Cuisine American

Diet Diabetic, Gluten Free, Low Lactose

Keyword lowFODMAP, pork

Prep Time 10 minutes

Cook Time 55 minutes

Total Time 2 hours 5 minutes

Servings 8

Ingredients

  • 1 3- to 4-pound boneless, center-cut pork loin
  • 2 tablespoons olive oil
  • 4 garlic cloves minced
  • 2 teaspoons sea salt
  • 3 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons finely chopped fresh sage
  • 1 tablespoon finely chopped fresh rosemary or thyme

Instructions

  • On a clean work surface, score the fat cap of the pork loin, making shallow slits in the white fatty bits that line one side of the meat. Don’t cut deep enough that you reach the tender flesh beneath. This will help render some of the fat once in the oven and keep the loin from being too grizzly once cooked. Feel free to leave the strings on your boneless pork loin if it’s pre-tied and just slice around them.

  • Place the pork in a resealable plastic bag or roasting pan. Coat with the olive oil, garlic cloves and sea salt, using your hands if necessary so it’s completely covered. Allow to sit at room temperature for at least an hour, or if you have the time, do this the day before and refrigerate overnight. Allow the boneless pork loin to rest at room temperature for at least 30 minutes before putting in the oven.

  • Preheat the oven to 450 degrees F.

  • Place the pork loin in a shallow roasting pan on top of a wire rack, fat cap facing up. If you don’t have a rack, it’s not the end of the world: just use a baking sheet.

  • In a small mixing bowl, combine the mustard, lemon juice, sage and rosemary or thyme.

  • Slather the tops and sides of the boneless pork loin roast with the mustard sauce.

  • Roast the pork loin in the oven for 15 minutes. Turn the heat down to 300 degrees F, and continue to roast for 40 to 50 minutes, or until or until the internal temperature reaches 135 F. This will render a perfectly pink in the center medium-rare pork loin roast. Cook for longer if you like it completely white and cooked through (it won’t be as juicy, but you do you!).

  • Remove the pork loin from the oven and allow to rest for at least 10 to 15 minutes. Remove the twine (if your butcher tied the pork loin) and thinly slice the pork.

  • Serve warm or at room temperature with Dijon mustard or gluten-free gravy on the side.

If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!



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