HERB ROASTED PORK LOIN

By BobD

Ingredients

• 8 SERVINGS
• The rosemary, thyme, sage, and savory sprigs on which the pork loin roasts infuse the meat and mingle with its mustard and shallot cloak.
• FOR PORK
• 1 (4- to 4 1/2 lb) 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
• 1/2 cup finely chopped shallots (4 to 5)
• 2 tablespoons finely chopped garlic
• 3 tablespoons Dijon mustard
• FOR SAUCE
• 1/3 cup dry vermouth
• 2 teaspoons Dijon mustard
• 1 3/4 cups reduced-sodium chicken broth
• 1 1/2 tablespoons unsalted butter
• 1 1/2 tablespoons all-purpose flour

Details

Servings 8
Adapted from gourmet.com

Preparation

Step 1

Preheat oven to 350F with rack in middle.

Pat pork dry and season with 1 3/4 tsp salt and 1 1/2 tsp pepper.

Straddle a flameproof roasting pan over 2 burners, then heat 1 Tbsp 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 Tbsp 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 tsp oil and arrange on top of roast.

Continue roasting until an instant-read thermometer registers 140 to 145F, 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.

MAKE SAUCE WHILE PORK RESTS:

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 1 1/2 cups, 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.