Pork Roast with Red Wine Pan Sauce

Recipe and photograph by Sara Newberry

1 3- to 4-pound boneless pork loin roast, patted dry with paper towels.

1/4 cup Dijon mustard

1 tablespoon dried thyme leaves

1 tablespoon dried oregano

1 tablespoon tomato paste

1/2 cup red wine

1 cup broth

2 tablespoons butter

Vegetable oil

Salt and pepper

Heat oven to 400F. Season roast with salt and pepper. In an ovenproof pan over medium, heat 2 tablespoons oil until shimmering. Brown roast on all sides. Remove from the heat and coat roast with mustard, then sprinkle with herbs. Return to pan and roast until internal temperature reaches 140F, about 30 minutes. Remove roast from pan and place on a cutting board. Cover with foil.

With the pan on medium heat, cook tomato paste just until it darkens slightly, about 1 minute. Add wine and cook until reduced by half, then stir in broth. Simmer until sauce thickens slightly, about 5 minutes. Remove pan from the heat and stir in butter. Slice pork and serve with sauce on the side.