Ingredients Jump to Instructions ↓

  1. 1 (3-lb.) boneless center-cut pork loin

  2. 2 teaspoons olive oil

  3. 2 teaspoons mustard seeds

  4. 2 teaspoons dill seeds, crushed

  5. 1 teaspoon fennel seeds, crushed

  6. 1 teaspoon coarse salt

  7. 1 teaspoon freshly ground pepper balsamic gravy: dark liquid & browned bits reserved from pork loin

  8. 1 cups chicken broth

  9. 1 tablespoon flour

  10. 3 tablespoons water

  11. 1 teaspoon balsamic vinegar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Rub pork with 1 teaspoon oil; evenly coat with mustard, dill and fennel seeds. Season with salt and pepper. Sauté in a heavy, nonstick, oven proof pan over medium-high in 1 teaspoon oil until browned all around. Place skillet in oven and roast pork until a thermometer inserted into thickest part registers 140 degrees and pork juices run clear, 30 to 45 minutes. Remove pork from oven and transfer to a platter. Tent with foil, and let rest 10 to 20 minutes while you make the gravy. Add chicken broth to pan; cook over medium-high heat, scraping up browned bits, until liquid has reduced by half, 5 to 7 minutes. Meanwhile, in a small bowl, whisk 1 tablespoon flour with 3 tablespoons water. Reduce heat to medium; whisk in flour mixture and balsamic vinegar until sauce is completely smooth and has thickened, 1 to 3 minutes. To serve, slice the pork about ¼-inch thick, and serve with the gravy.


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