Instructions:
- Preheat your oven to 350°F (175°C).
- In a small bowl, mix together the minced garlic, chopped rosemary, thyme, sage, salt, and black pepper.
- Place the pork loin joint on a cutting board and pat it dry with paper towels. This helps the seasoning stick better.
- Rub the olive oil all over the pork loin joint, then sprinkle the herb mixture evenly over the surface, pressing it into the meat.
- Heat a large oven-safe skillet or roasting pan over medium-high heat. Place the pork loin joint in the skillet and sear it on all sides until nicely browned, about 2-3 minutes per side.
- Remove the skillet from the heat and pour in the chicken or vegetable broth and white wine.
- Transfer the skillet to the preheated oven and roast the pork loin joint for about 1 to 1 1/2 hours, or until a meat thermometer inserted into the thickest part of the roast registers 145°F (63°C).
- Remove the skillet from the oven and transfer the pork loin joint to a cutting board. Cover it loosely with aluminum foil and let it rest for about 10-15 minutes.
- While the pork loin joint is resting, place the skillet back on the stove over medium heat. Add the butter and let it melt, stirring to scrape up any browned bits from the bottom of the skillet.
- Once the butter has melted, remove the skillet from the heat. Slice the pork loin joint into thick slices and serve it drizzled with the pan juices.
