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1
Preheat the oven to 350F.
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2
Lightly oil a large roasting pan.
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3
Massage the pork loin all over with 1 tablespoon of the oil.
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4
Mix together the rosemary, sage, thyme, fennel seed, 1 teaspoon salt, and 1/2 teaspoon pepper and sprinkle all over the pork.
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5
Place the roast, bones down, in the pan.
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6
Roast until an instant-read meat thermometer inserted in the center of the roast reads 120F, about 1 hour.
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7
Toss the Brussels sprouts with the remaining 2 tablespoons oil in a large bowl.
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8
Season lightly with salt and pepper.
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9
Remove the pan from the oven, scatter the Brussels sprouts in the pan around the roast, and stir well to coat them with the pan juices.
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10
Return to the oven.
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11
Continue roasting until the pork reads 145F when tested again with the meat thermometer, about 25 minutes.
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12
Transfer the roast to a serving platter and tent with aluminum foil.
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13
Stir the Brussels sprouts in the pan, and return to the oven.
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14
Continue roasting until the sprouts are tender, about 15 minutes longer.
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15
Transfer to the platter with the roast.
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16
Carve the roast and shingle the slices over the sprouts.
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17
Place the roasting pan on the stove over two burners on medium heat and cook until the pan juices sizzle.
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18
Add the broth and sherry and bring to a boil, stirring up the browned bits in the bottom and sides of the pan with a wooden spatula.
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19
Remove from the heat and stir in the butter to melt and lightly thicken the sauce.
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20
Season with salt and pepper to taste.
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21
Pour over the pork and serve immediately.
