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1
Tie the pork loin with kitchen twine at 1-inch intervals.
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2
In a shallow dish large enough to hold the pork, whisk together the chopped herbs, mustard, 2 tablespoons of the olive oil, teaspoon salt and teaspoon pepper.
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3
Add the pork and coat with the marinade.
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4
Cover and refrigerate for at least 4 hours.
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5
One hour before cooking, bring the pork to room temperature.
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6
Scrape off and reserve the marinade, then season the meat with salt and pepper.
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7
Place a roasting pan in the oven and heat the oven to 325 degrees.
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8
Place a large saute pan over high heat.
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9
Add 2 more tablespoons of the oil and heat until smoking.
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10
Add the pork and sear about 4 minutes on each side, until well browned.
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11
Transfer fat side down to the roasting pan.
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12
Set the saute pan aside.
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13
Rub the reserved marinade over the pork and top with half the butter and the herb sprigs.
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14
Place the pan in the oven and cook the meat for 75 minutes, or until the center reaches 125 degrees.
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15
Meanwhile, in a large bowl, toss the potatoes, shallots and grapes with the remaining 2 tablespoons oil and season with salt and pepper.
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16
After the pork has cooked for 15 minutes, place the potatoes cut side down around the pork.
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17
Lay the grapes and shallots over the potatoes.
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18
Drain the saute pan of fat and return to medium-high heat.
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19
When hot, add the port and bring to a boil, scraping the bottom of the pan.
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20
When nearly evaporated, add the chicken stock and return to a boil.
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21
Whisk in the remaining butter and season with salt and pepper.
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22
Strain through a fine-meshed sieve set over a serving bowl.
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23
Cover and keep warm.
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24
When the pork is done, transfer to a cutting board.
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25
Cover lightly with foil and let rest at least 10 minutes before slicing.
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26
Serve on a platter over the grapes, potatoes and shallots, accompanied by the sauce.
