Roasted Pork Loin with Rosemary

My new most favorite cookbook is Dinner in French by Melissa Clark.  A juicy roasted pork loin with a crust made with garlic, rosemary, thyme, and whole grain mustard is just the beginning for this delicious main course.  When completed with a delicious pan sauce, you have a 5 Star meal that will wow your dinner guests!

5 garlic cloves, finely grated or very finely minced

3 T. chopped fresh rosemary leaves

3 T. chopped fresh thyme leaves

2 t. whole grain mustard, plus more for serving

1 3/4 t. fine sea salt, plus more as needed

1 1/2 t. fennel seeds, lightly crushed

1 t. freshly ground black pepper

1 (2 1/2 - 3 pound) boneless pork loin (not tenderloin)

1 T. extra-virgin olive oil

1/2 cup dry white wine

4 T. unsalted butter, cubed

chopped fresh fennel fronds or parsley, for serving

In a large bowl, stir together the garlic, rosemary, thyme, mustard, salt, fennel seeds, and pepper.  Rub the mixture all over the pork, cover, and refrigerate to marinate for at least 2 hours or overnight.

Heat the oven to 400 degrees F.  Pat the pork dry and place it, fat-side down, in a large, ovenproof skillet.  Drizzle the roast with oil.  Roast for 25 minutes, then turn it over and roast until it reaches 135 degrees F. on a meat thermometer, 20 to 25 minutes longer.  Transfer the pork to a plate and tent it with foil.

Place the skillet over medium-high heat and whisk in the wine, scraping up the browned bits.  Simmer until the liquid is reduced by half, about 1 minute, then add any juices from the plate holding the roast.  Whisk in the butter, a little at a time, until the sauce emulsifies; then simmer until it has thickened, 1 minute.  Taste and add more salt if needed.  

To serve, thinly slice the pork.  Drizzle the slices with the sauce and top them with the fennel fronds or parsley.  Serve with whole-grain mustard on the side.

I served roasted zucchini and scalloped potatoes as the side dishes.  This was a wonderful meal!

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