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Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

Yummmmm! My guests rave about this, I have made it twice now. The herbs that the roast lay on give such a great taste to the pork along with the mustard and the shallots. And the sauce is heavenly! I have used onions instead of the shallots with fine results. From Gourmet magazine.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F with rack in middle.
  2. Pat pork dry and season with salt and 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.
  3. Put a metal rack in pan and arrange half of herbs down middle of rack.
  4. 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.
  5. Toss remaining herbs with remaining teaspoon oil and arrange on top of roast.
  6. 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).
  7. Transfer pork to a cutting board and let rest 15 to 25 minutes.
  8. Make sauce while pork rests:
  9. Remove rack from pan and discard herbs from rack.
  10. Straddle pan across 2 burners on medium heat.
  11. Add vermouth and mustard and deglaze by boiling, stirring and scraping up brown bits, until reduced by half.
  12. Add broth and simmer 3 minutes.
  13. 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.
  14. 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.
  15. Serve pork with sauce.