INGREDIENTS
- 2 1/2 pounds’ center cut pork loin
- 1 tablespoon olive oil divided
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon fresh thyme chopped
- 2 teaspoons fresh rosemary chopped
- 1 teaspoon fennel seed
- 1 teaspoon whole mustard seed
- 1 pound yukon gold or other white potato
- 3 medium carrots peeled and cut into 1" pieces
- 1 large onion cut into small wedges
FOR PAN GRAVY:
- 2 tablespoons pan drippings
- 1 1/2 tablespoons Wondra flour (or all purpose)
- 2 cups low sodium chicken broth
- 1 teaspoon dijon mustard
- 1 1/2 teaspoons red wine vinegar
- salt and pepper to taste