Oven-Roasted Pork Loin

Method

1. Tie the pork roast securely with kitchen twine, looping around the roast and knotting the ends.
2. Sear the roast in a pan with a drizzle of oil and a knob of butter until nicely browned on all sides.
3. Add the mixed vegetables (carrots, celery, onion) and an aromatic bouquet (rosemary, sage, bay leaf). Continue searing until the vegetables soften.
4. Deglaze the pan with a glass of red wine, scraping up any browned bits from the bottom.
5. Transfer the roast to the oven and cook until the internal temperature reaches your desired doneness, using a probe thermometer.
6. While the roast cooks, prepare the sauce: degrease the cooking fond with a few ladles of beef or vegetable broth over medium heat.
7. Season with salt and pepper and continue cooking until the vegetables are very tender.
8. Transfer the vegetables and liquid to a blender and blend until smooth.
9. Strain the sauce through a fine sieve to remove any lumps.
10. Thicken the sauce by stirring in 1 tablespoon of cornstarch dissolved in a little water. Simmer until thickened.
11. Once the roast is done, wrap it loosely in aluminum foil and let it rest for 10–15 minutes.
12. Slice the roast, arrange on a serving platter, and spoon the sauce over the top.