Savory Herb-Crusted Boneless Pork Loin

1Preheat your oven to 375°F (190°C).

2In a small bowl, mix together the minced garlic (4 cloves), rosemary, thyme, sage, paprika (1 teaspoon), onion powder (1 teaspoon), salt (1 teaspoon), and black pepper (½ teaspoon) to create a herb paste.

3Rub the herb paste all over the pork loin, ensuring it is evenly coated.

4In a large oven-safe skillet, heat the olive oil (2 tablespoons) over medium-high heat. Once hot, sear the pork loin on all sides until golden brown, about 3-4 minutes per side.

5Remove the pork loin from the skillet and set aside. In the same skillet, add the chicken broth (1 cup), Dijon mustard (1 tablespoon), and honey (1 tablespoon), stirring to combine.

6Return the pork loin to the skillet, spooning some of the broth mixture over the top.

7Transfer the skillet to the preheated oven and roast for about 45-55 minutes, or until the internal temperature of the pork reaches 145°F (63°C).

8Once cooked, remove the pork from the oven and let it rest for 10 minutes before slicing.

9Serve the sliced pork loin with the pan sauce drizzled over the top.