1. Preheat your oven to 350ºF. Heat 1 1/2 tsp olive oil over medium-high heat in a dutch oven for 1 minute, and then add your pork loin, browning on each side for about a minute each.
2. Push your pork loin off to the side of the dutch oven and add 1 Tbsp flour and all of your dried spices to the pot, and cook for 1 minute while stirring frequently. In the summer months, when there are fresh herbs available at my CSA, I use fresh for the recipe by just doubling the amounts for the garlic and all of the herbs.
3. Add 1 C of white wine to the dutch oven, while scraping the bottom of the pot with a wooden spoon. This will pull delicious flavor off the bottom of the pot that was left behind from browning the pork loin and cooking the herbs. Allow the wine to simmer for 1 minute, cooking off the alcohol, and then add 2 C of chicken broth to the pot. Cover and continue to cook on the stove until the contents of your dutch oven come to a simmer.
4. Place the covered dutch oven in a preheated oven and cook your pork loin for 1 hour, checking every 15 minutes to make sure the liquid at the bottom of your dutch oven isn’t drying out (You should have 1 cup of liquid remaining at the end of the cooking process). If the liquid level is getting low, simply add more chicken broth 1/2 C at a time. Your need to do this will very much depend on how well your dutch oven seals.
5. After one hour remove your dutch oven from the oven, and place your pork loin on a cutting board to rest while you finish your herb sauce. Once the contents of your dutch oven have stopped simmering, add 1/4 C of heavy cream to the sauce and mix well. It’s important that the sauce isn’t simmering or boiling at this point because the high heat will cause the cream to curdle.
6. Cut your pork loin width-wise into medallions, then plate and drizzle with sauce. Garnish with 1/4 C fresh asiago and fresh cracked pepper to taste, and now you’re ready to serve.