Mustard-Crusted Pork Loin with Herb Pan Sauce

Step 1: Season pork with combined garlic, bay leaf, mustard and thyme in a large bowl or zip lock bag; add meat and turn to coat evenly.

Step 2: Let rest at room temperature for 30 minutes, or refrigerate up to overnight, turning pork occasionally.

Step 3: Preheat oven to 350º.

Step 4: Place the mustard seeds on a baking sheet.

Step 5: Remove the meat from the bowl, season with salt & pepper, and roll it in the mustard seed to coat evenly.

Step 6: Place the roast in a shallow roasting pan - Roast until an instant-read thermometer inserted in the center registers 140-145º, 1 hour to 1 hour 15 minutes (the pork will be slightly pink in the center-this is desirable).

Step 7: Remove from the oven and transfer to a warm platter, cover loosely with foil and let rest for 10-15 minutes to let the juices redistribute (temp will rise to 150º)

Step 8: Remove all but a couple tablespoons of fat from the roasting pan and place the pan on the cooktop over medium heat.

Step 9: If there is no fat, add 2 T canola oil; add the shallots and saute til soft, about 2 minutes.

Step 10: Add the white wine and cook until reduced by half, 3-5 minutes, then add chicken stock and increase heat to high, scraping with a wooden spoon to loosen browned bits.

Step 11: Cook until sauce is slightly reduced, about 5 minutes.

Step 12: Thinly slice pork and transfer to a warmed serving platter.

Step 13: Pour any accumulated pork juices from the cutting board into the roasting pan and stir to combine, decrease heat to medium; taste and adjust for seasoning with salt & pepper.

Step 14: To finish the sauce with butter: remove skillet from the heat, and whisk in butter one piece at a time, taste and adjust seasoning.

Step 15: Spoon sauce over pork slices, serve immediately.