Herb Roasted Pork Loin

Instructions

1. Prepare the herb rub
   In a small bowl, combine the minced garlic, chopped rosemary, thyme leaves, chopped sage, olive oil, Dijon mustard, salt, pepper, and lemon zest. Mix well to form a paste.
2. Prepare the pork loin
   Pat the pork loin dry with paper towels. If your butcher hasn't already done so, score the fat cap in a diamond pattern with a sharp knife, cutting about 1/4 inch deep into the fat but not into the meat.
3. Apply the herb mixture
   Rub the herb mixture all over the pork loin, massaging it into the meat and making sure to get it into the scored fat and all sides of the roast. If time allows, wrap the seasoned pork in plastic wrap and refrigerate for 2-24 hours for the flavors to penetrate.
4. Preheat and prepare
   Preheat your oven to 375°F (190°C). Remove the pork from the refrigerator about 30 minutes before cooking to allow it to come to room temperature. Place the pork loin fat side up in a roasting pan.
5. Roast the pork
   Roast the pork loin for about 15 minutes per pound, or until an instant-read thermometer inserted into the center reads 145°F (63°C). This should take approximately 1 hour for a 4-pound roast. Pour the white wine into the bottom of the pan after the first 30 minutes of cooking.
6. Rest the meat
   Remove the pork from the oven, tent loosely with aluminum foil, and let rest for 15-20 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful roast.
7. Make the pan sauce
   While the meat is resting, place the roasting pan on the stovetop over medium heat. Add the chicken broth and scrape up any browned bits from the bottom of the pan. Simmer until the sauce is reduced by half, about 5-7 minutes. Strain if desired.
8. Slice and serve
   Slice the pork loin into 1/2-inch thick slices. Arrange on a serving platter and drizzle with some of the pan sauce. Serve the remaining sauce on the side.