Roasted Pork Loin

Crush the seeds in a mortar and pestle.

-1 boneless center-cut pork loin

-1t olive oil

-2t mustard seeds(crushed)

-2t dill seeds(crushed)

-2t fennel seeds (crushed)

-coarse salt and ground pepper

Directions:

Preheat oven to 475༹. Place pork in a 9x13-inch roasting pan. Rub pork with oil; evenly coat with mixed seeds. Season with 1t coarse salt and t pepper.

Roast pork until browned, 25 to 30 minutes. Reduce oven temp to 330༹; continue cooking (tented with foil if browning too quickly) until an internal temp of 140༹ is reached and juices run clear, 10 to 20 minutes.

Transfer pork to a platter. Tent with foil and let rest for 10 to 20 minutes while preparing the Balsamic gravy. To serve, slice the pork about inch thick, serve with gravy.

Balsamic Gravy

-1 14.5 oz. Reduced sodium chicken broth

-1 T flour

- t balsamic vinegar

Directions:

Pour off excess fat from roasting pan (reserve dark liquid and brown bits)

Add broth to pan; cook(with roasting pan over two burners) over medium-high heat, scraping up brown bits , until liquid has been reduced by half,5 to 7 minutes. Adjust heat if cooking too quickly)

Meanwhile, in a small bowl, whisk flour with 3T of water until smooth.

Reduce heat to medium; whisk in flour mixture and vinegar until sauce is completely smooth and has thickened, 1 to 3 minutes.