FOR THE LOIN:

2 lb. pork loin
3 tbsp. grainy mustard
2 shallots, finely chopped
1 tbsp. rosemary, finely chopped
1 tbsp. thyme, finely chopped
3 tbsp. olive oil, divided
2 crushed and diced garlic cloves
salt and pepper, to taste

Preheat the oven to 350°F. Pat the loin dry with paper towels to remove excess moisture. Season with salt and pepper around entire circumference of the loin.

Heat 2 tablespoons olive oil in a large fry pan until oil is shimmering. Place loin in fry pan and brown well, over medium high heat until browned on all sides of the loin.

Prepare mustard mixture by combining mustard, shallot, rosemary, thyme, garlic and 1 tablespoon olive oil in bowl and mix well. When loin is well browned on all sides, remove from pan, set in flame-proof bake-ware and coat, relatively thick, all sides of loin with mustard mixture.

VERMOUTH SAUCE:

1 cup chicken broth (Swanson)
1 cup very dry vermouth
2 tbsp. butter
salt and pepper, to taste

Turn stove to high using the searing pan, add in butter and 1 tablespoon flour, whisking quickly together while also scraping up browned bits. After blended smooth, add vermouth while continuing to whisk quickly. Add in chicken broth, reduce to medium heat and reduce sauce to 1/2 cup making sure its smooth with a whisk. Season with salt, to taste.

GREEN LENTIL BED (OPTIONAL):

1 tbsp. butter
1 lb. French green lentils
1/2 red onion, finely chopped
2 cups chicken broth
salt, to taste

Use a medium fry pan and add butter and chopped onion and cook until soft. Make green lentils. 1 cup lentils to 2 cups chicken broth, salt and pepper to taste.

TO SERVE:

Remove loin from oven, and let rest, tented with foil for 10 minutes. Cut into 1/4-inch slices. Make a mound of lentils on plate (if using), arrange loin slices partly on lentils in circular fashion and add sauce to top. Serve hot.

Submitted by: B. Thome