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Roast Pork With Herb Rub

Ingredients

• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh herb leaves or 2 teaspoons dried
• 1 tablespoon sugar
• 1 tablespoon minced garlic
• 1 boneless pork loin roast, 2 to 3 pounds
• 1 1/2 cups dry white wine, chicken or vegetable stock, or water, or more as needed
• 2 tablespoons cold butter, cut into pieces, optional

Directions

1. Heat the oven to 450 F.
2. Combine the salt, pepper, herbs, sugar, and garlic in a bowl; rub the roast all over with the mixture.
3. Put the meat in a roasting pan and transfer to the oven.
4. Roast, undisturbed, for 15 minutes.
5. Lower the heat to 325 F and pour 1/2 cup of the wine over the roast.
6. Continue to cook the roast, checking every 15 minutes and adding 1/4 cup of the remaining liquid to the bottom of the pan each time.
7. Once the pork's exterior has crusted a bit, start brushing the meat with these pan juices occasionally.
8. After 1 hour at the lower temperature, check the roast's temperature.
9. When the roast is ready is will read 140 F for medium rare.
10. Remove and transfer the meat to a platter to rest.
11. Put the roasting pan on the stove over 1 or 2 burners over medium-high heat.
12. If there is at least 1 cup liquid in it, leave it; if the pan is almost dry, add 1 cup liquid.
13. Bring the juices to a boil, scraping up any browned bits from the bottom of the pan.
14. When the sauce is reduced to 3/4 cup, stir in the butter.
15. Slice the roast crosswise into slices and serve the slices drizzled with the sauce.

Attribution