Preheat oven to 350 degrees.
Season the pork loin roast generously with salt and black pepper.
Heat the olive oil over medium-high heat in a Dutch oven.
Sear the pork roast 2-3 minutes per side or until golden brown on all sides, adjusting the heat as necessary so the oil doesn't smoke. Transfer the roast to a plate.
Place the shallots and garlic in the Dutch oven and cook for 1-2 minutes.
Add the white wine and bring to a boil. Boil for 1-2 minutes, scraping up any browned bits.
Add the chicken broth, mustard and thyme. Bring to a simmer. Place the pork roast back into the Dutch oven, cover securely and place in the oven.
Cook for 1 hour. Turn the roast over. Cook 1 more hour. Turn the roast again and cook 30 minutes.
Transfer roast to a platter. Tent to keep warm and rest. Discard the thyme bundle. Place the Dutch oven back on the stove.
Place flour in a heat-proof bowl. Remove ½ cup liquid from the Dutch oven and add to flour. Whisk until smooth.
Pour the flour mixture into the braising liquid. Bring to a simmer and cook for 3-4 minutes or until thickened. Add the chopped parsley and add salt and black pepper if needed.
Slice the roast into ½-inch (or so) slices and place on a serving platter. Pour some of the sauce over the roast and serve the remaining sauce on the side.