This recipe takes awhile to take, so please ensure you a lot enough bake time before you need this roast. I used dried herbs for this recipe, since the taste in my opinion is more robust.
2.5-3 lb. Bone in Pork Loin Roast
2T Olive Oil
1 T Lemon Juice
1 T Dijon Mustard
3 Cloves Garlic, minced
1 1/2 T Dried Parsley
1 1/2 tsp. Dried Tarragon
1/2 tsp. Dried Thyme
1/2 tsp. Salt
1/4 tsp. Dried Dill
1/4 tsp. Dried Ground Sage
1/4 tsp. Pepper
-In small bowl combine all ingredients except roast, and allow to sit for about 20 minutes. This will allow the herbs to soften a bit.
-Using paper towels, dry out side of roast. Place in roasting pan, rub top and bottom with rub. Start bones pointing up.
-Bake 425 for 10 minutes, flip over and bake an additional 18 minutes. Reduce temperature to 325 for 70 minutes or until internal temperature is at least 160 degree.
-Remove from oven, place in aluminum foil, and wrap. Allow to rest for 20 minutes. Cut as you desire, I remove the bone sometimes (to do so cut down the inside of the bone where it meats the roast itself), and slice to desired thickness, or slice between bone and serve larger if you desire. Enjoy!