Tuscan Pork Loin

By tulawdog

Ingredients

• 1 center cut boneless pok loin (2-1/2 to 3 pounds)
• 1/4 cup + 1 tablespoon olive oil, divided use
• ! teaspoon finely grated lemon zest
• 1 tablespoon crushed dried sage
• 1 tablespoon crushed dried rosemary
• 2 teaspoon crushed dried thyme
• 1 tablespoon coarse garlic salt
• 2 teaspoons coarsely cracked black pepper
• 1/4 cup dry white vermouth
• 1 cup reduced sodium chicken stock
• 1 tablespoon instant-blend flour (i.e. Wondra)

Preparation

Step 1

1) Using kitchen twine, tie pork loin at 1-inch intervals to form a cylinder of uniform circumference.
2) Combine oil, lemon zest, sage, rosemary, thyme salt and pepper in a shallow baking dish. Roll pork loin in mixture. Wrap tightly in plastic wrap and refrigerate for at least 8 hours.
3) Preheat conventional oven to 325 degrees F. If using a convection oven preheat to 300 degrees F. Place a large (12-inch) cast iron skillet into oven to warm.
4) Heat remaining 1 tablespoon olive oil in a large, heavy ovenproof skillet over high heat until oil begins to shimmer. Add pork; sear well, about 5 minutes per side, using tongs to roll meat until all surfaces are brown. Transfer roast to hot pan already in oven. Roast for 35 minutes, or until pork reaches an internal temperature of 140 degrees F. Remove from oven. Tent with foil; let sit for 10 minutes before slicing.
5) While pork roasts, add 1/4 cup vermouth to pan in which pork was browned. Scrape to release fond from bottom of pan. Add broth. Stir in instant blending flour and whisk until a thin sauce forms. Adjust salt and pepper to taste. Serve with Tuscan pork loin. Yield: 6 servings.