Herb-Roasted Pork Loin

Ingredients for Herb-Roasted Pork Loin

• 1 (4-to 2.0kg) boneless pork loin roast, trimmed

• 2 tablespoons plus 1 teaspoon olive oil, divided

• 6 rosemary sprigs, divided

• 8 large thyme sprigs, divided

• 8 sage sprigs, divided

• 8 savory sprigs (optional), divided

• 60g finely chopped shallots (4 to 5)

• 2 tablespoons finely chopped garlic

• 45ml Dijon mustard

• 80ml dry vermouth

• 2 teaspoons Dijon mustard

• 425ml reduced-sodium chicken broth

• 1 1/2 tablespoons unsalted butter

• 1 1/2 tablespoons plain flour

How to make Herb-Roasted Pork Loin

Preheat oven to 177°C with rack in middle.

Pat pork dry and season with 1 3/4 teaspoons salt and 1 1/2 teaspoons pepper. Straddle a flameproof roasting pan over 2 burners, then heat 1 tablespoon oil over medium-high heat until it shimmers. Brown pork on all sides, then transfer to a large plate.

Put a metal rack in pan and arrange half of herbs down middle of rack. Stir together shallots, garlic, mustard, and 1 tablespoon oil and smear over top and sides of roast, then put roast, fat side up, on top of herbs. Roast 1 hour. Toss remaining herbs with remaining teaspoon oil and arrange on top of roast.

Continue roasting until an instant-read thermometer registers 140 to 63°C, 5 to 15 minutes more (temperature will rise 5 to 10 degrees as it rests). Transfer pork to a cutting board and let rest 15 to 25 minutes.

Remove rack from pan and discard herbs from rack. Straddle pan across 2 burners on medium heat. Add vermouth and mustard and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Add broth and simmer 3 minutes. Strain through a fine-mesh sieve into a 2-cup measure. If you have more than 350ml , boil to reduce; if less, add water.

Melt butter in a heavy medium saucepan over medium heat. Whisk in flour and cook, whisking, until pale golden, about 3 minutes. Whisk in vermouth mixture and simmer until slightly thickened, about 3 minutes.

Serve pork with sauce.

Marimar Estate Don Miguel Vineyard '06

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.