Herb-Roasted Pork Loin

Ingredients

• 4 pound pork loin boneless trimmed
• 2 teaspoons dijon mustard 
• 8  savoury divided
• 0.3 cup mirin dry
• 1.5 tablespoons flour all-purpose
• 2 tablespoons garlic finely chopped
• 1.8 cups chicken broth reduced-sodium
• 2 tablespoons olive oil divided
• 6  rosemary divided
• 8  sage divided
• 0.5 cup shallots finely chopped (4 to 5)
• 8 large thyme sprigs divided
• 1.5 tablespoons butter unsalted

Equipment

• frying pan
• sauce pan
• oven
• whisk
• sieve
• roasting pan
• kitchen thermometer
• cutting board

Directions

1. Preheat oven to 350°F with rack in middle.
2. 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.
3. 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.
4. 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).
5. Transfer pork to a cutting board and let rest 15 to 25 minutes.
6. Remove rack from pan and discard herbs from rack. Straddle pan across 2 burners on medium heat.
7. Add vermouth and mustard and deglaze by boiling, stirring and scraping up brown bits, until reduced by half.
8. 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.
9. Melt butter in a heavy medium saucepan over medium heat.
10. Whisk in flour and cook, whisking, until pale golden, about 3 minutes.
11. Whisk in vermouth mixture and simmer until slightly thickened, about 3 minutes.
12. Serve pork with sauce.
13. Marimar Estate Don Miguel Vineyard '06