Pork loin with herbs
Description
A tasty appetizer for any gathering. Pork loin goes well served with mashed potatoes.
Instructions
- 1
Step 1
1. Preheat the oven to 175 degrees with the rack in the middle position. Pat the pork dry and season with 1¾ teaspoons salt and 1½ teaspoons pepper. Heat 1 tablespoon olive oil in a wide pot over medium heat. Sear the pork on all sides and transfer to a large platter. Spread half of all the herbs on a baking sheet.
- 2
Step 2
2. Mix finely chopped shallot, minced garlic, mustard, and 1 tablespoon olive oil. Rub the pork on all sides. Place on top of the herbs. Bake in the oven for 1 hour.
- 3
Step 3
3. Sprinkle the pork with the remaining herbs and drizzle with the remaining 1 teaspoon of oil. Continue roasting for 5 to 15 minutes, until a meat thermometer registers 60–63°C. Transfer the pork to a cutting board and let rest for 15 to 25 minutes. Meanwhile, make the sauce. Heat the pan in which the pork was roasted over medium heat. Add the vermouth and mustard, bring to a boil, stirring and scraping up the remaining fat, until the liquid is reduced by half. Add the chicken broth and simmer for 3 minutes. Strain the mixture through a fine-mesh sieve. If you end up with more than 1½ cups, boil the mixture to reduce it; if less, add water.
- 4
Step 4
4. Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking, until pale golden, about 3 minutes. Whisk in the vermouth and cook until the sauce slightly thickens, about 3 minutes. Serve the sliced pork loin with the prepared sauce.