This easy & tasty pork recipe is reminiscent of Sunday dinner and Grandma’s house! Prepare a succulent pork loin that is seasoned and roasted with savory herbs and spices and a creamy pan sauce with a touch of sweet vermouth. It is a quick & comforting dish any night of the week!
RecipeSavants.comThis easy & tasty pork recipe is reminiscent of Sunday dinner and Grandma’s house! Prepare a succulent pork loin that is seasoned and roasted with savory herbs and spices and a creamy pan sauce with a touch of sweet vermouth. It is a quick & comforting dish any night of the week!Smart Recipes, American Recipes, Pork Recipes, RecipesPorkAmericanHerby Roast Pork LoinPT1H30MServes 4
Ingredients:
2 Pounds Boneless Pork Loin Roast1 Tablespoon Salt & Ground Black Pepper2 Tablespoons Extra-Virgin Olive Oil0.75 Tablespoon Unsalted Butter1 Medium Shallot2 Cloves Garlic1.5 Tablespoons Dijon Mustard0.5 Teaspoon Rosemary0.5 Teaspoon Thyme0.5 Teaspoon Ground Sage0.5 Teaspoon Savory1 Cup Reduced-Sodium Chicken Stock1 Teaspoon Dijon Mustard0.13 Cup Dry Vermouth0.75 Tablespoon All-Purpose FlourPreheat oven to 350 degrees. Meanwhile, use paper towels to pat roast dry and season it with salt & pepper.In a Dutch oven over medium-high heat, heat the oil, and brown the roast on all sides, about 10 minutes. Set aside.In the same Dutch oven over medium-high heat, heat 3/4 tablespoon butter. Saute the shallots, garlic, mustard, rosemary, thyme, sage & savory until shallots are softened, about 3-5 minutes. Stir in chicken stock, mustard and vermouth, using a wooden spoon to scrape up browned bits from the bottom. Reduce heat to low and stir in flour. Bring sauce to a simmer.Return the roast to the Dutch oven and baste in the sauce, and roast in the preheated oven for 45 minutes, or until it reaches 160 degrees. Allow the roast to rest for at least 10 minutes before serving.
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