Herb-Roasted Pork Loin

Name: Herb-Roasted Pork Loin
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8 serving(s)
Ingredients: 4 lbs boneless pork loin roast, trimmed; 2 tablespoons olive oil, divided; 1 teaspoon olive oil; 6 rosemary sprigs, divided; 8 large fresh thyme sprigs, divided; 8 sage sprigs, divided; 1/2 cup finely chopped shallot (4 to 5); 2 tablespoons finely chopped garlic; 3 tablespoons Dijon mustard; 1 teaspoon salt; 1 teaspoon pepper; 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

Submitted by Scoutie

"Yummmmm! My guests rave about this, I have made it twice now. The herbs that the roast lay on give such a great taste to the pork along with the mustard and the shallots. And the sauce is heavenly! I have used onions instead of the shallots with fine results. From Gourmet magazine."

Download

Ready In:: 1hr 50mins
Ingredients:: 16
Serves:: 8

ingredients

For Pork
4 lbs boneless pork loin roast, trimmed
2 tablespoons olive oil, divided
1 teaspoon olive oil
6 rosemary sprigs, divided
8 large fresh thyme sprigs, divided
8 sage sprigs, divided
¹⁄₂ cup finely chopped shallot (4 to 5)
2 tablespoons finely chopped garlic
3 tablespoons Dijon mustard
1 teaspoon salt
1 teaspoon pepper
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

directions

Preheat oven to 350°F with rack in middle.
Pat pork dry and season with salt and 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 145°F, 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.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Scoutie

Roseville, California

<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>

View Full Profile