Herb-Roasted Pork Loin
['1 (4-to 4 1/2-pound) boneless pork loin roast, trimmed', '2 tablespoons plus 1 teaspoon olive oil, divided', '6 rosemary sprigs, divided', '8 large thyme sprigs, divided', '8 sage sprigs, divided', '8 savory sprigs (optional), divided', '1/2 cup finely chopped shallots (4 to 5)', '2 tablespoons finely chopped garlic', '3 tablespoons Dijon mustard', '1/3 cup dry vermouth', '2 teaspoons Dijon mustard', '1 3/4 cups reduced-sodium chicken broth', '1 1/2 tablespoons unsalted butter', '1 1/2 tablespoons all-purpose flour']
Preheat oven to 350°F with rack in middle.
Pat pork dry and season with 1 3/4 teaspoons salt and 1 1/2 teaspoons pepper. Straddle a flameproof roasting pan over 2 burners, then heat 1 tablespoon oil over medium-high heat until it shimmers. Brown pork on all sides, then transfer to a large plate.
Put a metal rack in pan and arrange half of herbs down middle of rack. Stir together shallots, garlic, mustard, and 1 tablespoon oil and smear over top and sides of roast, then put roast, fat side up, on top of herbs. Roast 1 hour. Toss remaining herbs with remaining teaspoon oil and arrange on top of roast.
Continue roasting until an instant-read thermometer registers 140 to 145°F, 5 to 15 minutes more (temperature will rise 5 to 10 degrees as it rests). Transfer pork to a cutting board and let rest 15 to 25 minutes.
Remove rack from pan and discard herbs from rack. Straddle pan across 2 burners on medium heat. Add vermouth and mustard and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Add broth and simmer 3 minutes. Strain through a fine-mesh sieve into a 2-cup measure. If you have more than 1 1/2 cups, boil to reduce; if less, add water.
Melt butter in a heavy medium saucepan over medium heat. Whisk in flour and cook, whisking, until pale golden, about 3 minutes. Whisk in vermouth mixture and simmer until slightly thickened, about 3 minutes.
Serve pork with sauce.
Marimar Estate Don Miguel Vineyard '06
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