- Boneless Pork Loin - 1 Piece (1.8-2 kg)
- olive oil - 2 items. spoons (plus 1 teaspoon)
- sprig of rosemary - 6 pieces
- large sprigs of thyme - 8 pieces
- sprig of sage - 8 pieces
- twig chaiber - 8 pieces (optional)
- Shallot Bulbs - 4 Pieces
- garlic - 2 items. spoons
- mustard - 3 Art. spoons
- dry vermouth - 1/3 Cups (sauce)
- mustard - 2 teaspoons (sauce)
- chicken broth - 1 3/4 Cups (sauce)
- unsalted butter - 1 1/2 Art. spoons (sauce)
- flour - 1 1/2 Art. spoons (sauce)
1. Preheat the oven to 175 degrees with the stand in the middle position. Dry pork and season with 1 teaspoon of salt and 1 teaspoon of pepper. Preheat 1 tablespoon of olive oil in a large saucepan over medium heat. Fry the pork from all sides and lay out on a large dish. Put half of all herbs on a baking tray. 2. Mix the finely chopped shallots, chopped garlic, mustard and 1 tablespoon of olive oil. Lubricate the pork from all sides. Put over the grass. Bake in the oven for 1 hour. 3. Sprinkle pork with the remaining herbs and pour the remaining 1 teaspoon of oil. Continue baking for 5 to 15 minutes until the meat thermometer registers a temperature of 60-63 degrees. Put the pork on a cutting board and allow to cool for 15 to 25 minutes. At this time make the sauce. Heat the pan where the pork was roasting, over medium heat. Add vermouth and mustard, bring to a boil, stirring and scraping the remaining fat until the liquid is reduced by half. Add the chicken broth and simmer for 3 minutes. Strain the mixture through a fine sieve. If you get more than 1 cup, boil the mixture until it decreases; if less - add water. 4. Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking until pale golden, about 3 minutes. Beat with vermouth and cook until the sauce is slightly thickened, about 3 minutes. Serve sliced pork loin with cooked sauce.
Servings: 10