|Dad (in my apron) ready to list the beast and carve!|
My take is below:
1 (2 lb) boneless pork loin roast, trimmed
2 tablespoons plus 1 teaspoon olive oil, divided
8 large thyme sprigs, divided
4 sage sprigs, divided
4 sprigs parsley, chopped
1/2 cup finely chopped shallots (4 to 5)
1 tablespoon finely chopped garlic
1 tablespoon Dijon mustard
1/4 cup dry vermouth
1 teaspoons Dijon mustard
1 cup reduced-sodium chicken broth
1 tablespoon butter
1 tablespoon all-purpose flour
Roast pork: Preheat oven to 350°F with rack in middle.
Pat pork dry and season with salt and pepper. In a Dutch oven or stove-top/oven proof pan, brown pork on all sides, then transfer to a large plate.
Arrange half the herbs down the center of baking dish. 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 45 minutes. 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 10 minutes.
Make sauce while pork rests: Remove the pan from the oven and discard herbs. 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.
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.
Served with carrots, mashed potatoes, sauerkraut and crescent rolls. Happy New Year!