Herbed Heritage Pork Loin with White Wine Reduction

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.7 cup cooking wine dry white
• 1 cup less-sodium chicken broth fat-free
• 2 tablespoons parsley fresh chopped
• 1 tablespoon rosemary fresh chopped
• 1 tablespoon sage fresh chopped
• 2 teaspoons thyme leaves fresh chopped
• 0.5 teaspoon ground coriander 
• 1 teaspoon olive oil 
• 0.3 cup orange juice fresh ( 1 large orange)
• 1 tablespoon oregano fresh chopped
• 3 pound heritage pork loin boneless trimmed (such as Berkshire or Duroc)
• 1 teaspoon salt 
• 0.5 cup shallots finely chopped

Equipment

• frying pan
• oven
• roasting pan
• kitchen thermometer
• aluminum foil
• cutting board
• broiler pan

Directions

1. Preheat oven to 42
2. Sprinkle first 3 ingredients over pork.
3. Combine parsley and next 4 ingredients (through thyme); rub over pork.
4. Heat oil in a large nonstick skillet over medium-high heat.
5. Add pork to pan; cook 7 minutes, browning on all sides.
6. Place pork in a shallow roasting pan or broiler pan coated with cooking spray.
7. Bake at 425 for 35 minutes or until a thermometer registers 155 (slightly pink).
8. Remove pork to a cutting board. Cover loosely with foil; let stand 10 minutes.
9. Place roasting pan over medium heat.
10. Add shallots to pan; cook 2 minutes.
11. Add wine, scraping pan to loosen browned bits; bring to a boil. Cook until mixture is reduced to 1/3 cup (about 3 minutes).
12. Add chicken broth and orange juice; cook until mixture is reduced to 3/4 cup (about 8 minutes).
13. Serve sauce with pork.