Polentas' New BFF, Herb and Mustard Crusted Pork Loin

Directions

1. Here's how to make it.
2. Start with a 4 lb pork loin roast. Pat it dry and season with 1 and 1/4 tsp of salt and some ground pepper to taste.
3. In a heavy pan (I use cast iron) quickly brown it in about 2 Tbs of hot olive oil.
4. When the roast is lightly browned on all sides, coat it with a paste. Here's how to do it.
5. In a blender or food processor, finely chop 1/2 cup of shallots
6. Mix that together with 3 Tbs of whole grain Dijon mustard.
7. In a roasting pan, lay fresh herbs on the bottom of the roasting rack.
8. 3 Sprigs of fresh rosemary
9. 4 sprigs of thyme
10. 4 sprigs of sage
11. Coat the pork roast on the top and sides with the paste then lay it down on the roasting rack fat side up.
12. Roast the pork loin in a preheated oven at 350 degrees for one hour.
13. After an hour take it out and in a bowl mix together:
14. 3 sprigs of rosemary
15. 4 sprigs of thyme
16. 4 sprigs of sage
17. 1 Tbs of olive oil
18. Drape the top of the roast with these and put it back into the oven for another 15 minutes or so. The roast is done when a meat thermometer gives a reading of 140 to 145 degrees.
19. Take it out of the oven and let it rest for about 20 minutes before serving.
20. I must mention here that there is a gravy that goes with this meat. I don't serve it to my family however because they are not "gravy" people and it would just go to waste on them. This is how it's made for those of you who are not cooking for my mother.
21. Take the pan drippings and bring them to a boil.
22. De-glaze them by adding :
23. 1/3 cup of dry vermouth
24. 2 tsp of whole grain Dijon mustard
25. 1 3/4 cup of chicken broth
26. simmer this for about 3 minutes or so . It should reduce down. Strain it, keeping out the chunky bits and flecks
27. In a separate pan melt
28. 1 and 1/2 Tbs of unsalted butter and add in
29. 1 and 1/2 Tbs of flour
30. Whisk it up well so that it's smooth and whisk in the vermouth mmixture
31. Simmer till it's thickened which should take about 3 minutes.
32. I would imagine this is great tasting, and I'm going to have to do this roast for just us one of these days to experience the sauce.
33. This recipe fed about 8 picky eaters and we had a bit left over for ourselves for the next day. Always a good thing after cooking a huge meal, next days' left overs.
34. Coming up next, I whip out the clay for a "no touch" side dish.