Roast Pork Loin

Combine the thyme, rosemary, salt, black pepper and red pepper flakes in a small bowl. Set aside.

Pat the roast dry with paper towels. Sprinkle the pork with the thyme mixture and wrap in plastic wrap. Refrigerate at least 1 hour or up to 24 hours.

Preheat oven to 300℉. Heat vegetable oil a large ovenproof skillet over medium-high heat just until smoking. Unwrap the pork roast and place in the skillet. Cook until browned on all sides, about 7 to 8 minutes.

Turn the roast fat side up in the skillet and transfer to the oven. Roast until the pork registers 130℉, about 35 to 45 minutes. Transfer the pork to a cutting board and tent with aluminum foil. Allow the roast to rest while preparing the sauce.

Pour the drippings through a fine mesh strainer to remove most of the charred herbs. Return the drippings to the skillet and warm over medium-high heat. Add the butter and shallots. Cook, stirring frequently until the shallot is softened, about 3 minutes. Add the garlic and sauté another minute or until fragrant. Add the flour and cook, stirring constantly for 1 minute. Add the wine and deglaze the pan by scraping up any browned bits. Continue cooking until most of the wine has evaporated. Add the chicken broth, crème fraîche, thyme and rosemary sprigs.

Cook until the sauce has reduced a little and is thick enough to coat the back of a spoon, about 10 minutes. Discard the rosemary and thyme sprigs. Check the seasoning and add salt (if needed) and fresh cracked black pepper. Pour any accumulated juices from the roast into the sauce. Stir to combine. Remove from the heat and keep warm.

Slice the pork and serve with sauce.