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1
Start with the pork.
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2
Mix herbs, spices, and garlic together until blended.
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3
Rub 1 tablespoons olive oil all over the pork loin.
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4
Pat and rub the spice mixture onto the pork.
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5
Wrap with saran wrap and refrigerate for at least 2 hours or up to 8 hours.
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6
(This is a great make ahead for a later dinner party).
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7
When ready to cook, preheat the oven to 375.
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8
Heat a large oven-proof skillet (or if you don't have one like me, use a regular skillet and preheat a roasting pan in the oven) with 1 tablespoons oil and sear the pork on all sides until nicely browned.
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9
Transfer the pork to the oven and cook about 20 minutes or until the internal temperature registers at 140-145.
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10
Rest the pork on a cutting board and lightly tent with tinfoil 5-10 minutes before cutting & serving.
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11
Make your sauce before the pork is finished, I'd put it on the stove right before you start searing it.
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12
Combine all of the ingredients together in a medium saucepan and cook on high until boiling.
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13
Reduce to a simmer and cook 30-40 minutes or until the mixture is reduced to 2 Celsius liquid.
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14
Strain the sauce over a fine mesh sieve and return to the pot.
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15
Cook again over medium-low heat until the sauce is reduced to 3/4 -1 c., about 15 more minutes.
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16
Whisk in the butter and serve immediately with the pork.
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17
Add salt and pepper to taste if desired.
