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1
To season the pork loin, combine the garlic, bay leaf, mustard, and thyme in a large bowl or sealable plastic bag.
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2
Add the meat and turn to coat evenly.
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3
Let rest at room temperature for 30 minutes, or refrigerate up to overnight, turning the pork occasionally.
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4
Preheat the oven to 350F.
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5
Place the mustard seeds on a baking sheet.
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6
Remove the meat from the bowl, season it with salt and pepper, and roll it in the mustard seed to coat evenly.
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7
Place the roast in a shallow roasting pan.
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8
Roast until an instant-read thermometer inserted into the center of the meat registers 140 to 145F, 1 hour to 1 hour and 15 minutes.
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9
The pork will be slightly pink in the center (this is desirable).
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10
Remove from the oven and transfer the pork to a warm platter; cover loosely with aluminum foil and let rest for 10 to 15 minutes to let the juices redistribute (the internal temperature of the roast will rise to 150F from carryover cooking).
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11
Remove all but a couple of tablespoons of fat from the roasting pan and place the pan on the cooktop over medium heat.
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12
(If there is no fat, add 2 tablespoons of canola oil.)
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13
Add the shallots and saute, stirring frequently, until softened, about 2 minutes.
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14
Add the white wine and cook until reduced by half, 3 to 5 minutes.
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15
Add the chicken stock and increase the heat to high, scraping the skillet with a wooden spoon to loosen the browned bits.
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16
Cook until the sauce is slightly reduced, an additional 5 minutes.
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17
Thinly slice the pork and transfer to a warmed serving platter.
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18
Pour any accumulated pork juices from the cutting board into the roasting pan and stir to combine; decrease the heat to medium.
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19
Taste and adjust for seasoning with salt and pepper.
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20
To finish the sauce with butter, remove the skillet from the heat.
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21
Whisk in the butter one piece at a time.
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22
Taste and adjust for seasoning with salt and pepper.
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23
Spoon the sauce over the pork slices; serve immediately.
