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1
In a large bowl, combine 1/2 cup of the olive oil with the thyme, rosemary, garlic, bay leaf and 2 tablespoons of the saba.
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2
Add the pork and turn to coat with the marinade.
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3
Cover and refrigerate overnight, turning a few times.
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4
Preheat the oven to 350.
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5
In a large ovenproof skillet, heat the remaining 2 tablespoons of olive oil.
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6
Remove the pork from the marinade; reserve the marinade.
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7
Season the pork all over with salt and pepper, add to the skillet and cook over moderate heat until browned all over, about 2 minutes per side.
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8
Transfer to a plate.
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9
Add the red wine to the skillet and bring to a boil over high heat, scraping up any browned bits from the bottom of the skillet.
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10
Add the vegetable stock and the reserved marinade and bring to a boil.
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11
Add the pork, fat side up, and roast in the oven for about 50 minutes, or until an instant-read thermometer inserted in the center of the loin registers 140.
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12
Transfer the pork to a rimmed baking sheet and let rest for 10 minutes.
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13
Strain the liquid from the skillet into a medium saucepan and bring to a simmer over moderate heat.
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14
Add 1/4 cup of the saba and stir in the cornstarch slurry.
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15
Simmer the sauce, stirring, until thickened, about 3 minutes.
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16
Season with salt and pepper.
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17
Preheat the broiler.
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18
Brush the top of the roast with 2 tablespoons of the saba and broil for about 1 minute, or until glazed.
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19
Turn the roast, brush with the remaining 2 tablespoons of saba and broil for 1 minute.
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20
Let the pork rest for 10 minutes.
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21
Carve the roast and serve with the sauce.
