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EFK Schweinebraten

Ingredients

4 lb boneless pork loin roast

2 tsp kosher salt

1 tsp black pepper

2 tbsp German or Dijon mustard

1 tsp dried marjoram

1/2 tsp dried sage

1/2 tsp dried thyme

2 tbsp neutral oil or softened butter

1 large yellow onion, cut in wedges

2 carrots, cut in chunks

2 celery stalks, cut in chunks

3 garlic cloves, smashed

2 cups low-sodium chicken or pork broth, divided

1 cup dry white wine or additional broth

2 tbsp all-purpose flour

2 tbsp unsalted butter

Directions

1. Heat oven to 325°F. Pat pork dry. Season with salt and pepper, then rub with mustard, marjoram, sage, thyme and oil.

2. Scatter onion, carrots, celery and garlic in a roasting pan. Set pork on top and pour 1 cup broth and the wine around—not over—the roast.

3. Roast until the thickest part reaches 145°F, beginning to check around 75 minutes; a 4 lb loin commonly needs roughly 90–110 minutes depending on shape and oven. Add a little broth if the pan dries.

4. Transfer pork to a board, tent loosely and rest at least 10 minutes.

5. Strain pan liquid. Melt butter in a saucepan, whisk in flour and cook 2 minutes. Gradually whisk in pan liquid plus enough remaining broth to make about 2 cups gravy. Simmer until lightly thickened. Slice pork across the grain and serve with gravy.

1. Heat oven to 325°F. Pat pork dry. Season with salt and pepper, then rub with mustard, marjoram, sage, thyme and oil. 2. Scatter onion, carrots, celery and garlic in a roasting pan. Set pork on top and pour 1 cup broth and the wine around—not over—the roast. 3. Roast until the thickest part reaches 145°F, beginning to check around 75 minutes; a 4 lb loin commonly needs roughly 90–110 minutes depending on shape and oven. Add a little broth if the pan dries. 4. Transfer pork to a board, tent loosely and rest at least 10 minutes. 5. Strain pan liquid. Melt butter in a saucepan, whisk in flour and cook 2 minutes. Gradually whisk in pan liquid plus enough remaining broth to make about 2 cups gravy. Simmer until lightly thickened. Slice pork across the grain and serve with gravy.