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<blockquote data-quote="Cthulhu's Librarian" data-source="post: 2526420" data-attributes="member: 11064">Made this the other night, and it was very tasty. This one is going into my recipe box for future use for sure. (and to give proper credit, I found it at <a href="http://teriskitchen.com/pork/loinroast-a.html" target="_blank">http://teriskitchen.com/pork/loinroast-a.html</a>)ROASTED PORK LOIN WITH MUSTARD AND HERBSSERVES 4INGREDIENTS&nbsp; &nbsp; * 2 tablespoons minced fresh garlic&nbsp; &nbsp; * Salt and pepper to taste&nbsp; &nbsp; * 2 teaspoons dried rosemary&nbsp; &nbsp; * 1 teaspoon dried thyme&nbsp; &nbsp; * 1 teaspoon rubbed sage&nbsp; &nbsp; * 1 teaspoon Dijon mustard&nbsp; &nbsp; * One boneless pork loin roast, about 2-1/2 pounds&nbsp; &nbsp; * 2 tablespoons olive oil&nbsp; &nbsp; * 1/2 cup dry white wine&nbsp; &nbsp; * 1 cup water&nbsp; &nbsp; * 2 tablespoons balsamic vinegar&nbsp; &nbsp; * 2 tablespoons butter Preheat oven to 350° F. Mix together the garlic, salt, pepper, rosemary, thyme and sage on a working surface. Chop and smooth with a knife until somewhat pasty. Place in a small bowl; add the mustard and combine well. Pat the pork dry with paper towels. Season all over with salt and pepper. Rub the mustard mixture all over. Heat a 10-inch skillet over high heat. Add the oil. Place the roast in the pan, fat side down. Sear for about 3 minutes or until well-browned. Turn and place in the oven. Roast, basting occasionally with the pan juices, until a meat thermometer inserted in the thickest part of the pork registers 155°, about 60 minutes. Remove from oven and place roast on cutting surface. Tent with foil. Let rest while you prepare the sauce. Place the skillet over high heat. Add the wine and bring to a boil, scraping up all of the browned pieces. Add the water and vinegar; reduce by one-third. Reduce heat to low. Whisk in the butter until melted. Cut the pork to desired thickness, about 1/2-inch slices. Place on individual serving dishes and top with some of the sauce. Serve immediately.</blockquote>

[QUOTE="Cthulhu's Librarian, post: 2526420, member: 11064"] Made this the other night, and it was very tasty. This one is going into my recipe box for future use for sure. (and to give proper credit, I found it at [url]http://teriskitchen.com/pork/loinroast-a.html[/url]) ROASTED PORK LOIN WITH MUSTARD AND HERBS SERVES 4 INGREDIENTS * 2 tablespoons minced fresh garlic * Salt and pepper to taste * 2 teaspoons dried rosemary * 1 teaspoon dried thyme * 1 teaspoon rubbed sage * 1 teaspoon Dijon mustard * One boneless pork loin roast, about 2-1/2 pounds * 2 tablespoons olive oil * 1/2 cup dry white wine * 1 cup water * 2 tablespoons balsamic vinegar * 2 tablespoons butter Preheat oven to 350° F. Mix together the garlic, salt, pepper, rosemary, thyme and sage on a working surface. Chop and smooth with a knife until somewhat pasty. Place in a small bowl; add the mustard and combine well. Pat the pork dry with paper towels. Season all over with salt and pepper. Rub the mustard mixture all over. Heat a 10-inch skillet over high heat. Add the oil. Place the roast in the pan, fat side down. Sear for about 3 minutes or until well-browned. Turn and place in the oven. Roast, basting occasionally with the pan juices, until a meat thermometer inserted in the thickest part of the pork registers 155°, about 60 minutes. Remove from oven and place roast on cutting surface. Tent with foil. Let rest while you prepare the sauce. Place the skillet over high heat. Add the wine and bring to a boil, scraping up all of the browned pieces. Add the water and vinegar; reduce by one-third. Reduce heat to low. Whisk in the butter until melted. Cut the pork to desired thickness, about 1/2-inch slices. Place on individual serving dishes and top with some of the sauce. Serve immediately. [/QUOTE]

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