Name: Herb-Roasted Pork Loin
Cook time: 20 min
Total time: 1 1/2 hr
Yield: Makes 8 servings
Ingredients: 1 (4-to 4 1/2-pound) boneless pork loin roast, trimmed; 2 tablespoons plus 1 teaspoon olive oil, divided; 6 rosemary sprigs, divided; 8 large thyme sprigs, divided; 8 sage sprigs, divided; 8 savory sprigs (optional), divided; 1/2 cup finely chopped shallots (4 to 5); 2 tablespoons finely chopped garlic; 3 tablespoons Dijon mustard; 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

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Herb-Roasted Pork LoinRoland Bello

This handsome roast elicited oohs and aahs in the test kitchen when Ruggiero pulled it out of the oven, and the succulent meat disappeared in a flurry of forks. The rosemary, thyme, sage, and savory sprigs on which the pork loin roasts infuse the meat and mingle with its mustard and shallot cloak. The luscious sauce is argument enough for keeping a bottle of dry vermouth on hand.

Recipe notes

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