Herb-Roasted Pork Loin

Name: Herb-Roasted Pork Loin
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 2 kilograms boneless pork loin roast, trimmed; 2 teaspoons Dijon mustard; 8 savory sprigs (optional), divided; 79 milliliters dry vermouth; 2 Tbsps all-purpose flour; 2 Tbsps finely chopped garlic; 414 milliliters reduced-sodium chicken broth; 2 Tbsps olive oil, divided; 6 rosemary sprigs, divided; 8 sage sprigs, divided; 118 milliliters finely chopped shallots (4 to 5); 8 larges thyme sprigs, divided; 2 Tbsps unsalted butter

You can never have too many main course recipes, so give Herb-Roasted Pork Loin a try. One portion of this dish contains roughly 52g of protein, 15g of fat, and a total of 377 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes roughly 5 hours. A mixture of pork loin roast, rosemary sprigs, savory sprigs, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Preheat oven to 350°F with rack in middle.

Equipment you will use

Oven

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

Ingredients you will need

Pepper

Pork

Salt

Cooking Oil

Equipment you will use

Roasting Pan

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. Roast1 hour. Toss remaining herbs with remaining teaspoon oil and arrange on top of roast.

Ingredients you will need

Shallot

Mustard

Garlic

Herbs

Cooking Oil

Equipment you will use

Frying Pan

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).

Equipment you will use

Kitchen Thermometer

Transfer pork to a cutting board and let rest 15 to 25 minutes.

Ingredients you will need

Pork

Equipment you will use

Cutting Board

Remove rack from pan and discard herbs from rack. Straddle pan across 2 burners on medium heat.

Ingredients you will need

Herbs

Equipment you will use

Frying Pan

Add vermouth and mustard and deglaze by boiling, stirring and scraping up brown bits, until reduced by half.

Ingredients you will need

Vermouth

Mustard

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.

Ingredients you will need

Broth