Herb-Roasted Pork Loin
Herb-Roasted Pork Loin is a flavorful French French Receipes dish prepared with quality ingredients. Preheat oven to 350°F with rack in middle.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F with rack in middle.
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.
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.
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.
Marimar Estate Don Miguel Vineyard '06.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.