- 6
Ingredients
- One bone-in pork loin roast, 4 to 5 pounds
- 2 tablespoons Dijon mustard
- 2 teaspoons dried thyme leaves
- 2 teaspoons dried sage leaves
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 teaspoons olive oil
- Optional Pan Sauce
- 3/4 cup dry vermouth
- 1 cup water
- Salt and pepper to taste
Preparation
Step 1
Preheat oven to 350 F. Let the roast set at room temperature for 30 to 60 minutes. Rub roast all over with mustard. Sprinkle with the thyme, sage, garlic, salt and pepper and rub again, patting so the seasonings will adhere. Heat a skillet or small roasting pan, large enough to hold the roast, over medium-high heat. Add the oil. Sear the meat on all sides, about 3 minutes per side. Place in the oven, fat side up, until done, about 2 hours, basting every 20 minutes with pan juices or a little water, until it reaches an internal temperature of 150 F. Remove from oven, place on cutting board, tent with foil, and let rest for 20 minutes.
[Roasted Bone-in Pork Loin]
Meanwhile, if desired, make a pan sauce. Place roasting pan over high heat. Add about 3/4 cup dry vermouth or white wine, plus 1 cup water. Bring to a boil, scraping up all the browned bits. Continue to boil until reduced by about half. Slice the pork into chops and serve, drizzling each serving with the pan juices.
Notes: If the chine bone has not been removed, just follow the bones with a knife to remove the loin. Then do the same with the tenderloin. Slicing this way will yield more servings. If you prefer to gravy to a pan sauce, use two cups chicken broth rather than water, make a slurry (flour/water paste) and whisk in the simmering broth until the desired thickness.