Makes 4-6 servings. Difficulty
1 Tablespoon olive oil One 3 pound pork loin 3/4 cup gf chicken broth Salt and freshly ground black pepper 2 shallots, chopped 1/2 cup port wine 1 teaspoon fresh thyme, chopped 2 Tablespoons unsalted butter
Preheat oven to 250°F. Heat olive oil in an oven-safe pan over medium-high heat.
Season pork loin generously on all sides with salt and freshly ground black pepper. Add pork loin to pan and brown on all sides. Add chicken broth to pan and transfer pan to oven.
Roast for 45 minutes to 1 hour or until internal temperature of pork reaches 155°F.
Transfer pork to a carving board and tent with foil to keep warm.
Place pan over medium high heat and boil until pan juices are almost completely evaporated. Add shallots and cook for 1-2 minutes, stirring frequently. Add port and reduce by one-third. Add thyme. Removing pan from heat, whisk in butter. Adjust seasonings to taste with salt and freshly ground black pepper.
To serve: Slice pork loin into 1/4 inch slices. Arrange pork on dinner plates and ladle with sauce. Garnish with fresh thyme if desired.