A juicy and tender pork loin that is crusted with a garlic, shallot, fennel and rosemary mixture. Make a pan gravy from the drippings and white wine. Serve this with roasted veggies and mashed potatoes for a great dinner!
3-4lbpork loin fat cap left on (make sure you get pork loin, not pork tenderloin)
1cupwhite wine (chardonnay or pinot grigio) could use chicken stock instead
2tbsp dijon mustard
1large shallotminced, may be up to a ⅓ cup!
2tbspfresh rosemary, choppedor thyme
1 ½tspkosher salt
¼cupall purpose flour
liquid from pork loin pan
Preheat the oven to 475°
Grab a roasting pan that will fit your pork loin. Pour in 1 cup white wine.
Pat the pork loin dry with paper towels. Place it in a roasting pan, fat side up. Rub the dijon mustard over the top and sides.OPTIONAL: After you pan the pork loin with paper towels you can tie it with kitchen twine to make it stand up and appear more round. This is totally optional! Video for Tying A Roast
In a small bowl combine the olive oil, garlic, shallot, rosemary, fennel, salt, and pepper.
Rub/press the seasoning mixture on the top and sides of the pork loin. It should stick to the mustard.
Roast in the oven for 30 minutes at 475°. Then lower the temp of the oven to 425° and roast for an additional 30 minutes. If the topping is getting too dark loosely tent some foil over the pork loin.The internal temp should be around 145°. Remove from the oven and let it rest for 15-20 minutes, it will continue to cook as it rests.
Do not discard the liquid in the pan if you plan on making the gravy below.
It you tied your pork roast you can remove the string.
In a skillet over medium heat melt the butter. Sprinkle in the flour and whisk around the pan for 1 minute. Slowly whisk in the liquid from the bottom of the pork loin pan. Add as much chicken broth as you need to get the right consistency in your gravy (anywhere from ½-1 cup).
Serve slices of pork loin with a little gravy poured over top. It is excellent served with roasted veggies and mashed potatoes.