I call this “Sunday” pork roast because it takes a little lead time. The pork loin needs to be coated in the rub for several hours to absorb the flavor. Whatever day you may have at home can be your Sunday.
2 Tbsp butter, softened
1 Tbsp minced garlic
1 tsp salt
1/2 tsp pepper
1/4 tsp dried thyme leaves
1 Tbsp canola or vegetable oil
2 pounds boneless center-cut pork loin roast , trimmed
3 cups chicken broth (or beef or vegetable), divided
1 Tbsp unflavored gelatin
2 Tbsp cornstarch
1. In a small bowl, combine the softened butter, garlic, salt, pepper, and dried thyme. Stir into a paste.
2. Rub the herb paste thoroughly onto the pork roast, wrap in plastic wrap, and refrigerate 4 hours or longer. Remove from the refrigerator 30 minutes before cooking.
3. Preheat the oven and an oven-safe skillet to 350°.
4. Using hot pads, swirl the skillet with 1 Tbsp of canola oil. In the hot skillet, brown the roast on the fat side and the adjoining sides, but not the bottom. Turn the roast onto the bottom and add one cup of broth to the pan. Cover and bake 40 minutes or until a meat thermometer registers 135°.
5. Remove the pork to a plate and cover with foil to keep warm.
6. In the same skillet, cook the mushrooms until tender, then transfer to the plate with the pork.
7. Deglaze the skillet with the wine, scraping up any browned bits in the pan., then add 1 1/2 cups of broth and bring to a boil. Reduce by half.
8. While the broth is reducing, sprinkle the gelatin over the remaining 1/2 cup of broth to soften, about 5 minutes.
9. Combine the remaining 1/2 cup of broth and the cornstarch, stirring until smooth. Add the slurry to the skillet and cook, stirring almost constantly, until thickened.
10. Return the mushrooms, along with any juices on the plate, to the pan and cook until the mushrooms are warmed.
11. Slice the pork as desired and serve with the mushroom sauce on the side.
Oven Temperature: 350°F