Pork Loin Coated in Herbs with Balsamic Sauce Recipe
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh parsley
- 11⁄2 teaspoons kosher salt
- 1⁄2 teaspoon ground black pepper
- 3 cloves garlic, minced
- 1 (4-pound) pork loin, trimmed
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1⁄2 cup balsamic vinegar
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon honey
- 1⁄4 teaspoon kosher salt
Preheat oven to 400°. Line a rimmed baking sheet with foil.
For pork: In a small bowl, stir together olive oil, dill, mint, parsley, salt, pepper, and garlic; rub mixture all over pork. Place on prepared pan.
Bake until a meat thermometer inserted in thickest portion registers
145°, 30 to 35 minutes. Let stand for 10 minutes before slicing.
Meanwhile, for sauce: In a small saucepan, melt butter over medium-high heat. Add garlic; cook, stirring frequently, until tender, about 30 seconds. Stir in vinegar, and bring to a boil. Reduce heat, and simmer until liquid is reduced by half, about 5 minutes. Stir in chicken broth, and bring to a boil.
In a small bowl, whisk together cornstarch and 1 tablespoon water until dissolved. Whisk cornstarch mixture into broth mixture, and cook, whisking constantly, until thickened, about 1 minute. Whisk in honey and salt. Serve warm with pork.