Preheat oven to 400 degrees F.

Trim fat off pork loin and score the top in a diamond pattern, about 1/4 inch deep.

Combine minced garlic, chopped fresh parsley, coarse ground black pepper, dried thyme, dried rosemary, and salt in a bowl and set aside.

In a separate small bowl, mix German whole grain brown mustard with olive oil.

Line a shallow roasting pan with foil and lightly grease it or spray with cooking spray.

Place pork roast on the prepared foil in the pan.

Spread the mustard mixture evenly on all sides and the top of the pork roast.

Sprinkle the garlic herb mixture generously over the mustard-covered roast, pressing it gently into the mustard.

Insert an oven-proof meat thermometer near the center of the roast.

Roast at 400 degrees F for the first 10 minutes.

Reduce oven temperature to 325 degrees F and continue roasting for 1 hour and 15 minutes to 1 hour and 45 minutes, or until the meat thermometer registers 155 degrees F.

Remove the roast from the oven and transfer it to a platter.

Let the roast rest for 15 minutes before slicing and serving.