Ingredients

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

For sauce:

• 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

Description

This Handsome Roast Elicited Oohs And Aahs In The Test Kitchen When Ruggiero Pulled It Out Of The Oven, And The Succulent Meat Disappeared In A...

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