Page 97 - 2016TOHCookbook

PREPARATION
1. Preheat oven to 500°F.
2. To make the roasted pork, place the garlic, rosemary, sage, thyme, parsley, salt and pepper on a chopping board and chop finely to a paste-like consistency.
3. Make shallow 1- to 2-inch slits randomly around the roast. Rub the roast with the olive oil and fill the slits with some of the herb paste. Rub the remaining herb paste over the entire surface of the roast. Place the bread crumbs in a bowl; roll the roast in the crumbs until evenly covered.
4. Place the roast in a lightly greased roasting pan without a rack. Bake 20 minutes, then turn the roast over and lower the oven temperature to 350°F. Bake until a thermometer inserted into the center of the roast registers 160°F, 40 to 45 minutes, turning the roast every 15 minutes during cooking. Transfer to a plate and tent with foil. Let rest 15 to 20 minutes.
5. To make the gravy, in a small bowl, whisk together the cornstarch and 2 tablespoons of the chicken broth. Place the roasting pan over medium-high heat, stir in the wine and remaining chicken broth and cook 5 minutes, scraping any browned bits from the bottom of the pan. Strain the liquid into a saucepan and continue cooking for 5 minutes. Remove from heat and whisk in the cornstarch slurry. Return to medium-high heat and cook until slightly thickened, about 1 minute.
6. Slice the pork and serve with the gravy.
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