Tuscan Rosemary Pork Loin

Instructions

1. Prepare the herb rub
   In a small bowl, combine the minced garlic, chopped rosemary, sage, 2 tablespoons olive oil, crushed fennel seeds, salt, black pepper, and red pepper flakes if using. Mix well to form a paste.
2. Prepare the pork loin
   Pat the pork loin dry with paper towels. Using a sharp knife, score the fat cap in a diamond pattern, making shallow cuts about 1/4 inch deep and 1 inch apart. Rub the herb mixture all over the pork, pressing it into the scored fat and all sides of the meat. Let sit at room temperature for 30 minutes or refrigerate for up to 24 hours for deeper flavor.
3. Preheat and sear
   Preheat your oven to 375°F (190°C). Heat a large oven-safe skillet or roasting pan over medium-high heat. Add a thin layer of olive oil. When hot, sear the pork loin fat side down first until golden brown, about 3-4 minutes, then turn and sear all sides until golden, about 2-3 minutes per side.
4. Deglaze the pan
   Remove the pork to a plate temporarily. Pour the white wine into the hot pan, scraping up any browned bits from the bottom with a wooden spoon. Let it reduce by half, about 2-3 minutes, then add the chicken broth.
5. Roast the pork
   Return the pork to the pan, fat side up. Transfer the pan to the preheated oven and roast until the internal temperature reaches 145°F (63°C) for medium, about 50-60 minutes. Baste the pork with the pan juices every 20 minutes.
6. Rest and finish
   Transfer the pork to a cutting board and tent loosely with foil. Let rest for 15 minutes before slicing to allow juices to redistribute. Meanwhile, place the roasting pan on the stovetop over medium heat and stir in the lemon juice. Simmer for 2-3 minutes until slightly thickened.
7. Slice and serve
   Slice the pork into 1/2-inch thick slices. Arrange on a serving platter and drizzle with the pan sauce. Garnish with additional fresh rosemary sprigs if desired.