Herb-Roasted Pork Loin

A succulent pork loin roast flavored with fresh herbs, shallots, and garlic, served with a rich vermouth-mustard sauce. This elegant main dish combines rosemary, thyme, and sage for a fragrant and flavorful meal.

8 servings

2 hr 6 min

Published October 4, 2025

Ingredients

•1 whole boneless pork loin roast
•2 tablespoons olive oil
•6 sprigs rosemary
•8 sprigs thyme
•8 sprigs sage
•8 sprigs savory
•½ cup shallots
•2 tablespoons garlic
•3 tablespoons Dijon mustard
•⅓ cup dry vermouth
•2 teaspoons Dijon mustard
•1¾ cups reduced-sodium chicken broth
•1½ tablespoons unsalted butter
•1½ tablespoons all-purpose flour

Cooking Instructions

1.
Preheat oven to 350°F with rack in middle.
5 min
2.
Pat pork dry and season with 1 3/4 teaspoons salt and 1 1/2 teaspoons pepper. Straddle a flameproof roasting pan over 2 burners, then heat 1 tablespoon oil over medium-high heat until it shimmers. Brown pork on all sides, then transfer to a large plate.
15 min
3.
Put a metal rack in pan and arrange half of herbs down middle of rack. Stir together shallots, garlic, mustard, and 1 tablespoon oil and smear over top and sides of roast, then put roast, fat side up, on top of herbs. Roast 1 hour.
60 min
4.
Continue roasting until an instant-read thermometer registers 140 to 145°F, 5 to 15 minutes more (temperature will rise 5 to 10 degrees as it rests). Transfer pork to a cutting board and let rest 15 to 25 minutes.
25 min
5.
Remove rack from pan and discard herbs from rack. Straddle pan across 2 burners on medium heat. Add vermouth and mustard and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Add broth and simmer 3 minutes. Strain through a fine-mesh sieve into a 2-cup measure. If you have more than 1 1/2 cups, boil to reduce; if less, add water.
10 min
6.
Melt butter in a heavy medium saucepan over medium heat. Whisk in flour and cook, whisking, until pale golden, about 3 minutes. Whisk in vermouth mixture and simmer until slightly thickened, about 3 minutes.
6 min
7.
Serve pork with sauce.
5 min
8.
Marimar Estate Don Miguel Vineyard '06

Ingredients

•1 whole boneless pork loin roast

•2 tablespoons olive oil

•6 sprigs rosemary

•8 sprigs thyme

•8 sprigs sage

•8 sprigs savory

•½ cup shallots

•2 tablespoons garlic

•3 tablespoons Dijon mustard

•⅓ cup dry vermouth

•2 teaspoons Dijon mustard

•1¾ cups reduced-sodium chicken broth

•1½ tablespoons unsalted butter

•1½ tablespoons all-purpose flour

Cooking Instructions

Preheat oven to 350°F with rack in middle.

5 min

Pat pork dry and season with 1 3/4 teaspoons salt and 1 1/2 teaspoons pepper. Straddle a flameproof roasting pan over 2 burners, then heat 1 tablespoon oil over medium-high heat until it shimmers. Brown pork on all sides, then transfer to a large plate.

15 min

Put a metal rack in pan and arrange half of herbs down middle of rack. Stir together shallots, garlic, mustard, and 1 tablespoon oil and smear over top and sides of roast, then put roast, fat side up, on top of herbs. Roast 1 hour.

60 min

Continue roasting until an instant-read thermometer registers 140 to 145°F, 5 to 15 minutes more (temperature will rise 5 to 10 degrees as it rests). Transfer pork to a cutting board and let rest 15 to 25 minutes.

25 min

Remove rack from pan and discard herbs from rack. Straddle pan across 2 burners on medium heat. Add vermouth and mustard and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Add broth and simmer 3 minutes. Strain through a fine-mesh sieve into a 2-cup measure. If you have more than 1 1/2 cups, boil to reduce; if less, add water.

10 min

Melt butter in a heavy medium saucepan over medium heat. Whisk in flour and cook, whisking, until pale golden, about 3 minutes. Whisk in vermouth mixture and simmer until slightly thickened, about 3 minutes.

6 min

Serve pork with sauce.

5 min

Marimar Estate Don Miguel Vineyard '06