• Mix together all of the ingredients for the Herb and Mustard Crust into a paste. Stir in olive oil until you have a medium thin paste, using more or less oil as required. 
• Score pork loin by creating shallow diagonal lines making a diamond pattern on the surface. Scoring meat helps with even cooking and helps the marinade get deeper into the meat for a more flavorful roast. 
• Rub paste over the entire surface of the pork loin roast making sure to get into the cracks from scoring. 
• In a cast iron skillet, brown all sides of the roast for 3-5 minutes per side.
• Roast uncovered on a rack in a large roasting pan at 350°F (177°C) for about 20 minutes per pound or until internal temperature of the roast reaches 160°F on a meat thermometer. If you notice the roast is browning too fast, cover with foil. This will prevent browning but continue cooking the roast. 
• Allow roast to rest for 15 minutes after it comes out of the oven before carving and serving.  Cutting the meat too early will result in a very dry roast. 

Pork Loin  Pan Gravy

• Melt the remaining tablespoon butter in the pan. Add the shallots and garlic and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in flour until mixed well. 
• Deglaze the pan with the white wine. Once the wine has almost completely evaporated, add the chicken stock. Simmer over medium heat until the sauce is reduced by almost half and thickens.  
• Add the mustard and stir until mixed completely. Season to taste w/ salt and pepper and serve with the pork roast.