Glazed Pork Loin with Honey and Mustard

• One 4-pound boneless center-cut pork loin
• 2 garlic cloves, minced
• 1 teaspoon minced fresh rosemary, or 1/2 teaspoon dried, crumbled
• 1 teaspoon minced fresh sage, or 1/2 teaspoon dried, crumbled
• 1 teaspoon minced fresh thyme, or 1/2 teaspoon dried
• 1 tablespoon kosher salt
• 1 teaspoon coarsely ground black pepper
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 1 tablespoon freshly squeezed lemon juice

1. Position the oven racks so that the top rack is in the center of the oven.
2. Preheat the oven to convection roast at 325F.
3. Pat the pork dry with paper towels.
4. Coat the rack and a shallow roasting pan with nonstick spray.
5. Place the pork on the rack over the pan.
6. Combine the garlic, rosemary, sage, thyme, salt, and pepper in a small bowl.
7. Rub the mixture all over the pork.
8. Roast the pork on the top rack for 18 to 22 minutes per pound or until the oven probe or a meat thermometer reaches 160F.
9. To make the glaze, mix the honey, mustard, and lemon juice together and brush the mixture over the pork during the last 15 minutes of roasting.
10. Remove the pork from the oven and cover with foil.
11. Let it rest for 10 to 15 minutes before carving.

center, garlic, fresh rosemary, fresh sage, fresh thyme, kosher salt, ground black pepper, honey, dijon mustard, freshly squeezed lemon juice

Taken from www.epicurious.com/recipes/food/views/glazed-pork-loin-with-honey-and-mustard-372464 (may not work)