Step 1

Preheat the oven to 230 ˚C (450 ˚F). Chop the herbs and set aside. Spread the butter on the meat. Season with salt and pepper. Sprinkle with the herbs.

Step 2

In a bowl, combine the breadcrumbs and egg. Press that mixture on the herbs.

Step 3

Place the pork loin in a 30 x 20-cm (12 x 8-inch) baking dish. Add the broth, wine and shallot. Season with salt and pepper.

Step 4

Bake for 15 minutes. Reduce the oven’s temperature to 180 ˚C (350 ˚F) and cook for about 25 minutes for medium rare. To cook the pork, the ideal internal temperature with a meat thermometer is 70 ˚C (160 ˚F). As the temperature will continues to rise while the meat rests, remove the meat from the oven when the temperature is about 3 or 4 degrees away. Remove the pork from the baking dish. Cover with aluminum foil. Let rest for 15 minutes before slicing.

Step 5

Serve with the pan juices and vegetables such as Garlic Zucchini.