Roast pork loin with tomatoes and herbs

1. 1 Dry the pork loin piece well with paper towels or a clean dish towel.
2. 2 Using the tip of a thin, sharp knife, make holes in the underside of the loin (the side opposite the fat), taking care not to pierce all the way through the meat. Since the loin is large, the holes help the meat absorb the seasoning better.
3. 3 Transfer the loin to a large bowl.
4. 4 Finely chop the leaves from 1 sprig of rosemary and sprinkle them over the loin.
5. 5 Season with 2 teaspoons of salt and freshly ground black pepper.
6. 6 Drizzle with 1 teaspoon of olive oil and spread the seasonings over the meat with your hands to cover the entire surface.
7. 7 Place the loin with the holes facing up, cover and refrigerate for at least one hour to absorb the flavors.
8. 8 15 minutes before the marinating time is up, take the loin out of the refrigerator to take the chill off.
9. 9 Preheat the oven to 180°C (medium oven).
10. 10 Place a large skillet (or pot) over high heat. When it is hot, drizzle with 1 tablespoon of olive oil.
11. 11 Place the loin fat-side down in the skillet and keep over high heat for 5 minutes, until well browned.
12. 12 Lower the heat to medium and turn the loin with tongs to brown all sides, including the ends.
13. 13 Turn off the heat and transfer the loin to a large roasting pan.
14. 14 Set the skillet aside while you prepare the vegetables. It should not be too hot when deglazing, as the wine may splatter.
15. 15 Using the side of the knife blade, crush and peel the garlic cloves.
16. 16 Wash the tomatoes carefully so they don't come off the vines, and arrange them in the roasting pan around the loin.
17. 17 Also distribute the rosemary sprigs, the garlic cloves and the bay leaf sprigs in the roasting pan.
18. 18 Drizzle the herbs and vegetables with olive oil and season the tomatoes with salt.
19. 19 Pour the water and wine into the skillet and return it to medium heat. Scrape the bottom of the skillet well with a spatula to dissolve the browned bits, which add flavor to the dish.
20. 20 Keep on the heat until it boils.
21. 21 Transfer the liquid from the skillet to the roasting pan, taking care not to pour it over the loin.
22. 22 Bake for about 45 minutes, until the loin finishes cooking inside.
23. 23 To make sure the loin is roasted but still juicy, pierce the side of the piece with the tip of a knife. If the juice runs pink, bake for a few more minutes.
24. 24 If using a thermometer, the internal temperature should be 68°C.
25. 25 Transfer the meat, the cherry tomatoes and the herbs to a serving platter. It is important to let the loin rest for 10 minutes before slicing, so the juices redistribute and the meat stays juicier.
26. 26 Meanwhile, prepare the sauce.
27. 27 Cut the loin into thin slices and serve right away with the sauce and the roasted tomatoes.

Sauce

1. 28 Over a measuring pitcher, strain the liquid from the roasting pan through a sieve. Place a small pot with the butter over low heat.
2. 29 As soon as it melts, add the flour and stir with a spatula for 1 minute, until it starts to brown. This mixture of flour and butter, called roux, is used to thicken the sauce.
3. 30 Turn off the heat, add the pan juices to the roux and stir well with a whisk to dissolve any flour lumps. Return to low heat and stir for 3 more minutes to thicken the sauce.
4. 31 Transfer to a gravy boat.