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1. Prep the Pork:
Preheat oven to 375°F (190°C).
Pat pork dry. Mix garlic, rosemary, thyme, salt, and pepper with olive oil to form a rub.
Massage seasoning into pork thoroughly.
2. Sear the Pork:
In an oven-safe skillet or Dutch oven, sear pork over medium-high heat in a little olive oil until browned on all sides (about 2–3 min per side).
Optional: Add a few smashed garlic cloves and herb sprigs to the pan.
3. Roast the Pork:
Transfer to oven and roast uncovered for 50–70 minutes, or until internal temp reaches 145°F (63°C).
Remove and let rest 10–15 min before slicing.
4. Make the White Wine Sauce:
Place the skillet back on the stovetop over medium heat (leave in the drippings).
Deglaze the pan with white wine, scraping up the browned bits.
Add chicken broth and Dijon mustard (if using). Simmer 3–5 minutes.
Mix butter and flour into a smooth paste (beurre manié), then whisk into sauce to thicken. Simmer until glossy.
For gluten-free: Use a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).
Taste and adjust seasoning with salt and pepper.
5. Serve:
Slice pork and spoon the warm white wine sauce over the top.
Pair with roasted potatoes, green beans, or buttered noodles.
🍷 Pairing Tip:
Serve with a glass of the same white wine you used in the sauce for perfect balance.
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