Roast Pork With Herb Rub



  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.