Sherry Roasted Pork Loin

Serves 6.

INGREDIENTS:
2 garlic cloves, minced
1 tablespoon kosher salt
1 tablespoon fresh thyme leaves
1/4 cup Dijon mustard or 1/4 cup dry sherry
1 three-pound boneless pork loin, trimmed and tied
Salt and freshly ground black pepper

DIRECTIONS:

• Preheat the oven to 425ºF.

• With a mortar and pestle or in the bowl of a food processor fitted with a steel blade, grind together the garlic, salt, and thyme leaves. Add the mustard/wine and combine.

• Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.

• Place the pork loin into a roasting pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees.

• Remove the pork and cover with aluminum foil and allow to rest for 15 minutes.

• Remove the strings from the meat, slice thickly, and sprinkle with salt and pepper.

*Adapted from the Barefoot Contessa