Pork Loin with Finger Lickin' Good Gravy!

We had out first family meal last week, took a while but I put my heart and soul into this meal and the guys absolutely loved it (I could tell because we were all concentrating on eating and enjoying every bite)!
I decided to try something new and go big with a pork loin with a sweet and savory gravy and sweet mashed potatoes.
The pork was not too difficult at all just good piece of meat and spices to bring it all together for the perfect meal.
I had 2 small pork loins (totaling 1.5 lbs so it cooked quickly, the meal fed 5 of us fine, but for a bigger meal you might need more).
This is also a great holiday or fall dinner with friends or family.  Also leftovers can be used for an unbelievable sandwich the next day.
The sauce I was originally following a recipe but I didn't like the consistency so I put it on a sauce pan, added some butter, and reduced it to thicken it up and add more flavor.  My roommates were scrapping up the sauce with bread it was so good!
Also, guys if you're looking for the "first-date" meal to make this might be the one!  Share around, again do not be afraid to make this (I am not a baker at all and made my first cake tonight and it turned out to be a success), you can do it and Enjoy this Just Good Food!


Recipe: (Serves 4-5)

1.5 lbs of pork loin (fat trimmed off)
1 tbsp olive oil
1 tbsp oregano
1 tsp thyme
1/2 tsp rosemary
salt and pepper
(that's it!)

Recipe for Sauce:

1 whole Roasted garlic bulb (surprise kicker)
1/4 cup freshly chopped parsley leaves
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
2 tbsp butter
1 tsp oregano
2 tbsp beef broth
1 tsp sugar
1/2 tsp salt and pepper
1 tbsp water


Directions:

First you want to roast the garlic since this takes about 45 minutes.  Take the entire cloves of garlic and cut in half, drizzle with olive oil salt and pepper wrap it in foil and put it in a toaster oven at 475.  It's done when the cloves should slip out and nearly fall apart.
For the pork preheat the oven to 375, trim the fat off the pork and place in a cooking pan.  Rub the loin with olive oil and season the entire body with salt/pepper, oregano, thyme, and rosemary.
Cook the pork for about 25-30 minutes, just keep an eye on it but make sure it remains tender.

For the gravy, get out a blender and once the garlic is done mix it in the blender with the balsamic, beef broth and chopped parsley.
Blend together until incorporated, start slowly blending in the oil and add the sugar, water, salt/pepper until mixed throughout (should be a lighter brown color).
Pour into a saute pan on a medium low heat and add the butter (cut into small cubes).  Continue to stir the gravy and let reduce to thicken (about 15 minutes).

Once the loin is done slice into 1/4 inch servings and pour some of the gravy over the loin.  Serve with extra gravy in small bowls for everyone individually (so nobody is fighting over it).