Herb Crusted Pork Loin

Instructions

1. Prepare the pork
   Pat the pork loin dry with paper towels. Score the fat cap in a diamond pattern, cutting about ¼-inch deep. Allow the pork to come to room temperature for 30 minutes before cooking.
2. Make the herb rub
   In a small bowl, combine 2 tablespoons olive oil, minced garlic, rosemary, thyme, sage, Dijon mustard, salt, pepper, and lemon zest. Mix thoroughly until a paste forms.
3. Season the meat
   Rub the herb mixture all over the pork loin, making sure to press it into the scored fat and all sides of the roast. Let it sit for at least 10 minutes to allow the flavors to penetrate.
4. Sear the pork
   Preheat the oven to 375°F (190°C). Heat the remaining 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Sear the pork loin on all sides until golden brown, about 3-4 minutes per side.
5. Roast to perfection
   Transfer the skillet to the preheated oven and roast for 50-60 minutes, or until an instant-read thermometer inserted into the center reads 145°F (63°C). Baste the pork with the pan juices every 20 minutes.
6. Rest the meat
   Remove the pork from the oven and transfer it to a cutting board. Tent loosely with aluminum foil and allow to rest for 15 minutes before slicing to allow the juices to redistribute.
7. Make the pan gravy
   While the pork is resting, place the skillet with the drippings over medium heat. Add chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. In a small bowl, mash the butter with the flour to create a paste. Whisk this paste into the simmering liquid until the gravy thickens, about 2-3 minutes. Season to taste with salt and pepper.
8. Slice and serve
   Cut the pork loin into ½-inch thick slices. Arrange on a serving platter and drizzle with the pan gravy. Garnish with additional fresh herbs if desired and serve immediately.