Kitchen Knife - for cutting the pork loin to size
Roasting Pan - to hold the pork loin during roasting
Measuring Cups and Spoons - for accurately measuring ingredients
Digital Food Scale - for precise meat weight measurement
Cutting Board - to safely chop herbs and prep vegetables
Instant Read Thermometer - to check the pork loin's doneness
Oven-Safe Baking Dish or Roasting Tray - for containing other elements of the recipe, like garlic cloves
Strainer - for rinsing vegetables used in the recipe
Mixing Bowl - to combine ingredients for marinades or rubs
Spatula and Spoons Set - for handling food during cooking without cross-contamination
1 (4-to 4 1/2-pound) boneless pork loin roast, trimmed
2 tablespoons plus 1 teaspoon olive oil, divided
6 rosemary sprigs, divided
8 large thyme sprigs, divided
8 sage sprigs, divided
8 savory sprigs (optional), divided
1/2 cup finely chopped shallots (4 to 5)
2 tablespoons finely chopped garlic
3 tablespoons Dijon mustard
1/3 cup dry vermouth
2 teaspoons Dijon mustard
1 3/4 cups reduced-sodium chicken broth
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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