Pork Loin Roast Black Pepper Dijon Mustard Shallots Dry White Wine Chicken Broth All-purpose Flour Herbs
Season the pork loin roast with salt and black pepper. Sear over medium-high heat in a Dutch oven for 2-3 minutes per side. Transfer to a plate.
Cook shallots and garlic for 1-2 minutes. Add white wine and bring to a boil.
Add chicken broth, mustard and thyme. Bring to a simmer. Add the pork roast. Cook for about 2 and a half hours, turning twice. Transfer roast to a platter.
Whisk flour and some braising liquid until smooth. Simmer for 3-4 minutes or until thickened.
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